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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.

Ingredients

Scale

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

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