Vegan Baked Taquitos Recipe

Introduction

These vegan baked taquitos are crispy, flavorful, and packed with a tasty potato and vegetable filling. Perfect as a snack or meal, they bring vibrant spices and melty vegan cheese wrapped in warm tortillas. Enjoy a delicious plant-based treat that’s easy to make at home.

Ingredients

• 2 medium-large potatoes (peeled and chopped)
• ½ tbsp oil
• 1 medium carrot (grated or finely diced)
• ½ medium-large onion (chopped)
• 3 garlic cloves (minced)
• 1 cup peas (frozen or canned)
• 1 tsp curry powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ¼ tsp ground nutmeg
• ¾-1 tsp sea salt (or less/more to taste)
• ¼ tsp smoked paprika
• Red pepper flakes (to taste)
• Black pepper (to taste)
• ¼ cup vegetable broth
• 5 oz vegan cheese (of choice)
• Taco seasoning (to sprinkle on top of taquitos, optional)
• 8-10 small/medium tortillas

Instructions

1. Step 1: Peel and chop the potatoes, then cook them in a pot of boiling salted water until fork tender, about 12-15 minutes. Drain and mash the potatoes, adding a splash of plant-based milk if you like a creamier texture. Set aside.
2. Step 2: Heat the oil in a pan over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently.
3. Step 3: Add the grated carrot, minced garlic, curry powder, onion powder, cumin, nutmeg, salt, smoked paprika, red pepper flakes, and black pepper. Sauté for another minute to release the spices’ flavors.
4. Step 4: Pour in the vegetable broth and add the peas. Cover with a lid and cook for a few minutes until the carrot softens. If using frozen peas, ensure they are fully thawed; if canned, drain and rinse before adding. Turn off the heat.
5. Step 5: Stir in the mashed potatoes and vegan cheese. Use a fork or potato masher to combine everything thoroughly. Taste and adjust seasoning as needed.
6. Step 6: Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper.
7. Step 7: Spoon about 2-3 tablespoons of the filling onto each tortilla and roll them up tightly. Place the taquitos seam-side down on the prepared baking sheet, arranging them close together.
8. Step 8: Brush the taquitos lightly with vegetable oil and sprinkle taco seasoning on top if using.
9. Step 9: Bake for 17-20 minutes or until golden brown and crispy. For extra crispiness, you can broil them for a few minutes at the end.
10. Step 10: Serve warm with salsa, vegan sour cream, queso, or guacamole. Enjoy!

Tips & Variations

• Use spinach or corn in the filling for extra texture and nutrients.
• Try different vegan cheese varieties to vary the creaminess and flavor.
• Warm the tortillas slightly before rolling to prevent cracking.
• For a gluten-free option, use corn tortillas that are soft and pliable.
• Add chopped jalapeños or hot sauce if you prefer spicier taquitos.

Storage

Store leftover taquitos covered in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) until warmed through and crispy again, about 10 minutes. You can also freeze taquitos in ziplock bags for up to 2 months; bake from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned potatoes instead of fresh?

Fresh potatoes work best for mashing and texture, but you can use canned potatoes in a pinch. Drain and mash them well before mixing with the other ingredients.

What type of tortillas work best for baking taquitos?

Small to medium tortillas that are flexible and not too thick are ideal. Corn or flour tortillas both work well; warming them before rolling helps prevent cracking.

Vegan Baked Taquitos Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

These Vegan Baked Taquitos are a delicious, plant-based twist on a classic Mexican dish. Filled with a flavorful mixture of mashed potatoes, carrots, peas, and vegan cheese, seasoned with curry powder and spices, then baked to crispy perfection. Perfect as a snack, appetizer, or main meal, and easy to customize for your preferred level of spice.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Vegan, Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Filling Ingredients

• 2 medium-large potatoes (peeled and chopped)
• ½ tbsp oil
• 1 medium carrot (grated or finely diced)
• ½ medium-large onion (chopped)
• 3 garlic cloves (minced)
• 1 cup peas (frozen or canned)
• 1 tsp curry powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ¼ tsp ground nutmeg
• ¾–1 tsp sea salt (or less/more to taste)
• ¼ tsp smoked paprika
• Red pepper flakes (to taste)
• Black pepper (to taste)
• ¼ cup vegetable broth
• 5 oz vegan cheese (of choice, grated or cream cheese style)

Other Ingredients

• 8–10 small/medium tortillas
• Vegetable oil (for brushing taquitos)
• Taco seasoning (optional, for sprinkling on top)

Instructions

1. Cook Potatoes: Peel and chop the potatoes then boil them in salted water for 12-15 minutes or until fork tender. Drain and mash the potatoes, optionally adding a splash of plant-based milk for creaminess. Set aside.
2. Sauté Vegetables: Heat oil in a skillet over medium-high heat. Add chopped onion and sauté for 3 minutes, stirring frequently. Then add grated carrot, minced garlic, and all the spices. Cook for another minute to release the flavors.
3. Cook Peas and Veggies: Pour in vegetable broth and add peas. Cover with a lid and cook a few minutes until the carrot softens. If using frozen peas, ensure they are fully thawed; if canned, rinse and add without cooking. Turn off heat.
4. Combine Filling: Add mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to thoroughly combine into a cohesive filling mixture.
5. Season to Taste: Taste the filling and adjust salt, black pepper, and spices as desired. Add more red pepper flakes for extra heat if preferred.
6. Preheat Oven: Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper.
7. Assemble Taquitos: Place 2-3 tablespoons of filling onto each tortilla and roll up tightly. Place each taquito seam-side down on the baking sheet close together.
8. Prepare for Baking: Brush the taquitos lightly with vegetable oil to help them crisp. Sprinkle taco seasoning on top if desired.
9. Bake: Bake in the preheated oven for 17-20 minutes until golden brown and crispy. Optionally, broil for a few minutes at the end for extra crispiness.
10. Serve and Store: Serve warm with salsa, vegan sour cream, queso, or guacamole. Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Notes

• Use small to medium-sized tortillas to ensure tight rolls and even cooking.
• Adding a splash of plant-based milk to mashed potatoes creates a creamier filling.
• If using canned peas, rinse well to reduce sodium.
• For crispier taquitos, brushing with oil before baking and broiling at the end is recommended.
• Customize spice levels by adjusting red pepper flakes and seasoning amounts.
• Leftover taquitos freeze well; reheat in oven or air fryer for best texture.

Keywords: vegan taquitos, baked taquitos, plant-based appetizer, vegan Mexican recipe, crispy taquitos, vegan snacks