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Vegan Baked Taquitos Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/vegan-baked-taquitos-recipe/