Like mom used to make, delicious vegan taquitos made with mashed potatoes. None of the flavors are lost even without dairy! Serve alongside your preferred sides, such as guacamole, non-dairy yogurt, and Mexican tomato sauce.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 taquitos |
Ingredients
- 1 large russet potato, peeled
- 1 teaspoon plant-based butter (such as Country Crock)
- 2 tablespoons diced onion
- 1 clove garlic, minced
- ¼ cup plant-based butter (such as Country Crock)
- 2 tablespoons unsweetened, plain almond milk
- salt and ground black pepper to taste
- 6 corn tortillas
- avocado oil cooking spray
Instructions
- Place potato into a saucepan and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile, melt 1 teaspoon plant-based butter in a skillet. Add onion and sauté until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.
- Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
- Heat tortillas in a skillet or directly over the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
- Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos into the air fryer basket, making sure they don’t touch; mist with avocado oil.
- Working in batches if necessary, air-fry taquitos until golden brown and crispy, 6 to 9 minutes. Flip taquitos, mist with avocado oil, and air-fry for 3 to 5 more minutes.
Reviews
Since going WFPB/vegan, Mexican food has been mostly a distant, pleasant memory. Then I saw these taquitos! No tweaking needed, they are tasty and crunchy enough to satisfy. For flavor boost, add your own sides. I made pico de gallo and guacamole. The guac was a good match, but salsa instead of pico would have been better, having a that dippable factor. This recipe made me want to say, “Olé!” I lied. There was one tweak for me, or rather for my air fryer: the times given were too long. I found 5-6 minutes total at 400 was enough to do the job.