Crispy Veggie Taquitos
Ingredients
- 2 medium-large potatoes peeled and chopped
- 1/2 tbsp oil
- 1 medium carrot grated or finely diced
- 1/2 medium-large onion chopped
- 3 garlic cloves minced
- 1 cup peas frozen or canned
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 3/4-1 tsp sea salt or less/more to taste
- 1/4 tsp smoked paprika
- red pepper flakes to taste
- black pepper to taste
- 1/4 cup vegetable broth
- 5 oz vegan cheese of choice
- taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 tortillas
Preparation
Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes
Drain the water and mash the potatoes with a potato masher
You can add a splash of plant-based milk for a creamier result
Set aside
Heat oil in a pan/skillet over medium-high heat and add the chopped onion
Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute
Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened
If you use frozen peas, make sure to let them thaw completely
If using canned peas, drain and rinse (no need to cook, add them in the next step)
Turn off the heat
Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or vegan cream cheese)
Use a fork or a potato masher to combine everything
Taste the veggie mixture and adjust seasonings
Add more salt/black pepper/spices to taste
If you want it spicier, add more red pepper flakes to taste
Preheat oven to 410 degrees fahrenheit (210 degrees celsius) and line a large baking sheet with parchment paper
Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly
Place every tortilla seam-side down on the baking sheet, next to each other
Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top