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Easy Vegan Taquitos

Easy Vegan Taquitos (Baked Veggie Flautas)

These Easy Vegan Taquitos feature golden, crispy baked tortillas wrapped around a creamy, warmly spiced potato veggie filling with melty vegan cheese. The perfect healthier, fun, and dippable meal or snack that's also freezer friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican-Inspired, Vegan
Servings 10 taquitos
Calories 195 kcal

Ingredients
  

For the Filling

  • 2 medium large potatoes about 400 grams, peeled and chopped
  • 1/2 tablespoon oil
  • 1 medium carrot about 140 grams, grated or finely diced
  • 1/2 medium large onion chopped
  • 3 garlic cloves minced
  • 1 cup peas frozen or canned (see notes)
  • 1 teaspoon curry powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 3/4 to 1 teaspoon sea salt or to taste
  • 1/4 teaspoon smoked paprika
  • Red pepper flakes to taste
  • Black pepper to taste
  • 1/4 cup vegetable broth
  • 5 ounces vegan cheese of choice shredded, cream cheese, or cheese sauce

For Assembly

  • 8 to 10 small or medium tortillas see notes
  • Vegetable oil for brushing
  • Taco seasoning for sprinkling (optional)

For Serving

  • Salsa
  • Vegan sour cream
  • Guacamole
  • Vegan queso

Instructions
 

  • Prepare the Potatoes
    Peel and chop the potatoes, then place them in a pot of salted boiling water. Cook until fork tender, about 12 to 15 minutes. Drain the water well and mash the potatoes with a potato masher until smooth. For a creamier texture, add a splash of plant based milk. Set aside.
  • Sauté the Vegetables
    While the potatoes cook, heat the oil in a large skillet over medium high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently. Add the grated carrot, minced garlic, curry powder, onion powder, cumin, nutmeg, salt, smoked paprika, red pepper flakes, and black pepper. Sauté for 1 more minute until fragrant.
  • Add Broth and Peas
    Pour in the vegetable broth and add the frozen peas. Cover the skillet with a lid and cook for a few minutes until the carrot is softened and the peas are thawed and tender. If using canned peas, drain and rinse them, then stir them in after this step. Turn off the heat.
  • Combine the Filling
    Add the mashed potatoes and vegan cheese to the skillet. Use a fork or potato masher to thoroughly combine everything into a cohesive, creamy mixture. Taste and adjust the seasonings, adding more salt, pepper, or red pepper flakes if desired.
  • Assemble the Taquitos
    Preheat your oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper. If using corn tortillas, warm them first in a dry skillet with a lid or wrapped in a damp paper towel in the microwave for 30 to 40 seconds until pliable.
    Place about 2 to 3 tablespoons of the filling onto each tortilla, spreading it in a line slightly off center. Roll each tortilla up tightly and place it seam side down on the prepared baking sheet. Arrange them close together to prevent unrolling.
  • Bake
    Lightly brush the tops of the taquitos with a little vegetable oil for extra crispiness. Sprinkle with taco seasoning if desired. Bake for 17 to 20 minutes, or until the taquitos are golden brown and crispy. For an even crunchier finish, broil for an additional 1 to 2 minutes, watching carefully to prevent burning.
  • Serve
    Serve the taquitos immediately with salsa, vegan sour cream, guacamole, or vegan queso for dipping. Enjoy!

Notes

  • Peas: Not a fan of peas? Swap them for chickpeas, black beans, or pinto beans for a protein boost.
  • Vegan Meat Option: You can add vegan ground "beef" to the filling. Simply fry it in the skillet along with the onion before adding the other vegetables.
  • Extra Crispy: For ultra crispy taquitos, pan fry them in a skillet with a thin layer of oil instead of baking, turning until golden and crispy on all sides.
  • Tortillas: Use homemade gluten free tortillas, store bought corn tortillas (warm them first to prevent cracking), or flour tortillas if you are not gluten free.
  • Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer to re crisp. Freeze unbaked taquitos on a baking sheet, then transfer to a zip top bag for up to 2 months. Bake from frozen, adding a few extra minutes.