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 (*see notes)
Preparation
Boil the chopped potatoes in water until tender, then drain and mash.
Heat the oil in a skillet over medium heat, add onion, garlic, and carrot, and sauté until softened.
Add peas, curry powder, onion powder, cumin, nutmeg, salt, smoked paprika, red pepper flakes, and black pepper, stirring to combine and cook for a few minutes.
Stir in the vegetable broth, mashed potatoes, and vegan cheese until well mixed.
Preheat oven to 200°C (400°F).
Spoon 2-3 tablespoons of the filling onto each tortilla, roll tightly, and place seam-side down on a baking sheet.
Sprinkle with taco seasoning if desired.
Bake for 15-20 minutes or until crispy.
