Vegan Baked Veggie Taquitos Recipe

Introduction

These vegan taquitos, also known as baked veggie flautas, are a delicious and crispy plant-based snack or meal. Filled with a savory mix of potatoes, peas, and spices, they offer bold flavors with a satisfying crunch. Perfect for entertaining or a cozy night in.

Ingredients

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

Instructions

1. Step 1: Peel and chop the potatoes, then cook them in boiling salted water until fork tender, about 12-15 minutes. Drain and mash the potatoes, adding a little plant-based milk if you want a creamier texture. Set aside.
2. Step 2: Heat oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring often.
3. Step 3: Add the minced garlic, grated carrot, curry powder, onion powder, nutmeg, smoked paprika, cumin, and red pepper flakes. Sauté for a few more minutes to combine the flavors.
4. Step 4: Pour in the vegetable broth, then add the peas. Cover with a lid and cook for a couple of minutes until the carrot softens. If using frozen peas, ensure they are thawed. If using canned peas, drain and rinse them before adding. Turn off the heat.
5. Step 5: Add the mashed potatoes and vegan cheese to the skillet. Mix everything well using a fork or potato masher to blend the filling evenly.
6. Step 6: Taste the filling and adjust seasonings, adding more salt, black pepper, or red pepper flakes as desired.
7. Step 7: Preheat the oven to 410°F and line a large baking sheet with parchment paper.
8. Step 8: Spoon about 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place each seam-side-down on the baking sheet side by side.
9. Step 9: Brush the rolled tortillas lightly with vegetable oil to help them crisp up. Sprinkle taco seasoning on top, if using.
10. Step 10: Bake for 17-20 minutes until the taquitos are golden and crispy. For extra crispiness, broil for a couple of minutes at the end (optional).
11. Step 11: Serve warm with vegan queso, sour cream, salsa, or guacamole for dipping.

Tips & Variations

• For a creamier filling, add a splash of your favorite plant-based milk when mashing the potatoes.
• Try adding corn kernels or chopped bell peppers to the filling for extra texture and sweetness.
• Use gluten-free tortillas if you prefer a gluten-free version.
• Adjust the spice level by varying the amount of red pepper flakes and using your favorite taco seasoning blend.
• For crispier taquitos, brush them with a little more oil before baking and turn once halfway through cooking.

Storage

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for 8-10 minutes to maintain crispiness, or use an air fryer. Avoid microwaving if you want to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these vegan taquitos?

Yes, you can freeze them. Place the rolled taquitos on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time.

What type of vegan cheese works best?

Choose a vegan cheese that melts well, such as cream cheese-style spreads or shredded melting vegan cheese. This helps bind the filling and adds creaminess.

Vegan Baked Veggie Taquitos Recipe

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★★★★★

4.5 from 144 reviews

These vegan taquitos, also known as baked veggie flautas, are crispy rolled tortillas filled with a flavorful mixture of mashed potatoes, peas, carrots, and spices. Baked to golden perfection, they offer a delicious plant-based alternative to traditional taquitos, perfect as a snack or main dish served with your favorite vegan dips.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–10 taquitos 1x
• Category: Snack
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

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Vegetable Filling

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

Additional Ingredients

• 8–10 tortillas
• ½ tbsp vegetable oil (for sautéing and brushing)
• Taco seasoning (optional, for sprinkling on top before baking)

Instructions

1. Cook and mash potatoes: Peel and chop the potatoes, then cook them in a pot of boiling salted water for 12-15 minutes until fork-tender. Drain and mash using a potato masher. Optionally, add a small amount of plant-based milk to achieve a creamier texture. Set aside.
2. Sauté onions: Heat ½ tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes, stirring frequently to prevent burning.
3. Add garlic, carrot, and spices: Stir in the minced garlic, grated carrot, curry powder, onion powder, ground nutmeg, smoked paprika, ground cumin, black pepper, and red pepper flakes (to taste). Cook the mixture for a few minutes until fragrant.
4. Add broth and peas: Pour in the vegetable broth and add the peas. Cover the skillet with a lid and cook for a couple of minutes until the carrot softens. If using frozen peas, make sure they are fully thawed before adding. If using canned peas, drain and rinse them well beforehand. Turn off the heat.
5. Combine filling: Add the mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to blend all ingredients thoroughly until well mixed.
6. Season to taste: Taste the filling and adjust the seasonings, adding more salt, black pepper, or red pepper flakes as desired for extra flavor or spiciness.
7. Preheat oven: Preheat the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
8. Assemble taquitos: Place about 2-3 tablespoons of the filling on each tortilla. Roll the tortillas tightly and place them seam-side down on the prepared baking sheet, arranging them side by side.
9. Prepare for baking: Brush the tops of the rolled tortillas lightly with vegetable oil to enhance crispiness. Sprinkle taco seasoning over them if you like an extra layer of flavor.
10. Bake taquitos: Bake in the preheated oven for 17-20 minutes, or until the taquitos are crispy and golden brown. Optionally, broil for 1-2 minutes at the end to achieve extra crispiness but watch carefully to prevent burning.
11. Serve: Serve the vegan taquitos hot with your choice of vegan queso, sour cream, salsa, or guacamole for dipping.

Notes

• You can add a little plant-based milk to the mashed potatoes for a creamier texture.
• Make sure frozen peas are fully thawed before cooking; canned peas should be drained and rinsed.
• Adjust spices and red pepper flakes to customize the heat level.
• Use your preferred vegan cheese; cream cheese alternatives work well for binding the filling.
• Broiling at the end is optional but will make the taquitos extra crispy.
• These taquitos can be served as a snack, appetizer, or main dish.
• Store leftovers in an airtight container and reheat in the oven for best texture.

Keywords: vegan taquitos, baked flautas, vegan snack, plant-based taquitos, crispy veggie taquitos, baked tortilla rolls