1. Home
  2. Recipes
  3. Vegan Baked Taquitos

Vegan Potato Taquitos

Featured in Simple Healthy Meals.

Transform traditional taquitos into a healthy vegan delight with this easy 45-minute recipe! These crispy rolled tacos feature a flavorful filling of mashed potatoes, carrots, peas, and vegan cheese, all seasoned with a perfect blend of Mexican spices. Baked until golden brown instead of fried, they offer a healthier twist on the classic version while maintaining that satisfying crunch. The recipe is adaptable for gluten-free diets and can be made in either the oven or air fryer. Perfect for meal prep, these taquitos can be enjoyed as a main course, appetizer, or snack, served with your favorite dips like salsa, guacamole, or vegan sour cream.
Pin it Share it Send it Print it Jump To Recipe
Mina cooking in her kitchen
Updated on Sun, 09 Feb 2025 19:12:08 GMT
Vegan Baked Taquitos Pin it
Vegan Baked Taquitos | lastminrecipes.com

The perfect combination of crispy exterior and flavorful filling makes these vegan taquitos irresistible. After experimenting with countless combinations, I've created a veggie filling that satisfies even the most dedicated meat lovers. The key is achieving that golden-brown crunch while keeping the filling moist and flavorful.

Last night, I served these at a family dinner. My nephew, who usually avoids 'veggie food,' ate four of them before asking what was inside. The secret? A perfectly seasoned potato base that gives the filling a rich, satisfying texture.

Essential Ingredients

  • Yukon Gold potatoes: Their buttery texture creates the perfect filling base. Russets can be too dry
  • Fresh corn tortillas: Look for pliable ones without cracks. I get mine from a local tortilleria
  • Fresh carrots: Finely diced for even cooking and better rolling
  • Quality spices: Fresh ground cumin and chili powder make a huge difference in flavor
Crispy vegan baked taquitos, stuffed with a savory filling and baked to perfection. Pin it
Crispy vegan baked taquitos, stuffed with a savory filling and baked to perfection. | lastminrecipes.com

Through countless batches, I've learned that the key to perfect taquitos lies in both the filling consistency and tortilla preparation.

Detailed Instructions

Perfect the Filling:
Boil potatoes until fork-tender but not mushy. Mash while warm, leaving some texture. Sauté vegetables until carrots are just tender. Season gradually, tasting as you go. Let mixture cool slightly before rolling.
Prepare Tortillas:
Warm tortillas in a dry skillet until pliable. Keep warm in a kitchen towel. Work with one tortilla at a time. Don't overfill - about 2-3 tablespoons is perfect.
Master the Rolling:
Place filling in a line slightly off-center. Keep the line compact and even. Fold tortilla over filling tightly. Secure with a toothpick if needed. Place seam-side down on baking sheet.
Achieve Perfect Crispiness:
Brush or spray lightly with oil. Space taquitos evenly on baking sheet. Rotate pan halfway through baking. Watch carefully in last few minutes. Let rest 5 minutes before serving.

My first attempt at vegan taquitos was a disaster - mushy filling and split tortillas everywhere. Now, after perfecting the technique, I make these weekly for quick lunches and dinners.

Temperature Control

The key to crispy taquitos is consistent heat. Whether baking or air frying, preheating is crucial. I've found that 400°F in the oven or 350°F in the air fryer gives the perfect crisp without burning.

Make-Ahead Strategy

Prepare the filling up to three days ahead. You can even roll the taquitos and freeze them unbaked - just add a few extra minutes to the cooking time when baking from frozen.

Serving Suggestions

Create a taquito bar with different sauces and toppings. I love setting out: Fresh guacamole, Spicy salsa roja, Vegan cashew crema, Pickled red onions, Shredded lettuce.

These taquitos have become my go-to for potlucks and parties. Even friends who are skeptical of vegan food come back for seconds.

Final Thoughts

Vegan taquitos prove that plant-based cooking can be just as satisfying as traditional recipes. The key is focusing on texture and seasoning - creating that perfect balance of crispy exterior and flavorful filling. Whether you're vegan, vegetarian, or just looking to add more plant-based meals to your rotation, these taquitos deliver all the satisfaction of the traditional version while being kinder to the planet.

Easy vegan taquitos, a healthy and delicious snack or meal. Pin it
Easy vegan taquitos, a healthy and delicious snack or meal. | lastminrecipes.com

Frequently Asked Questions

→ Can I make these taquitos ahead of time?
Yes, you can store them in the fridge for up to 3 days or freeze for up to 2 months.
→ Can I make these in an air fryer?
Yes, they can be air-fried instead of baked for an equally crispy result.
→ What tortillas work best for this recipe?
You can use corn tortillas (warmed), flour tortillas, or homemade gluten-free tortillas.
→ Can I substitute the potato filling?
Yes, you can use vegan ground meat substitute or beans instead of the potato mixture.
→ How do I keep corn tortillas from breaking?
Warm them in a covered pan or wrapped in damp paper towels in the microwave before rolling.

Vegan Baked Taquitos

Crispy baked taquitos filled with seasoned potato-vegetable mixture and vegan cheese - a healthier take on the Mexican favorite.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Mina

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: Mexican

Yield: 10 Servings (10 taquitos)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base Vegetables

01 2 medium-large (400 g) potatoes, peeled and chopped
02 1 medium (140 g) carrot, grated or finely diced
03 ½ medium-large onion, chopped
04 3 garlic cloves, minced
05 1 cup (180 g) peas, frozen or canned

→ Seasonings

06 1 tsp curry powder
07 1 tsp onion powder
08 ½ tsp ground cumin
09 ¼ tsp ground nutmeg
10 ¾-1 tsp sea salt, or to taste
11 ¼ tsp smoked paprika
12 Red pepper flakes to taste
13 Black pepper to taste

→ Additional Ingredients

14 ½ tbsp oil
15 ¼ cup (60 ml) vegetable broth
16 5 oz (140 g) vegan cheese of choice
17 8-10 small/medium tortillas
18 Taco seasoning for topping (optional)

Instructions

Step 01

Boil the peeled and chopped potatoes in salted water until fork tender, about 12-15 minutes. Drain and mash, optionally adding a splash of plant-based milk for creaminess. Set aside.

Step 02

Heat oil in a pan over medium-high heat. Sauté chopped onion for 3 minutes, then add grated carrot, minced garlic, and all spices. Continue cooking for another minute.

Step 03

Add vegetable broth and peas, cover, and cook until carrot softens. For frozen peas, ensure they thaw completely. If using canned peas, drain, rinse, and add in the next step.

Step 04

Mix in the mashed potatoes and vegan cheese. Combine thoroughly using a fork or potato masher. Taste and adjust seasonings as needed.

Step 05

Preheat oven to 410°F (210°C). Line a baking sheet with parchment paper. Place 2-3 tbsp filling on each tortilla and roll tightly. Arrange seam-side down on the baking sheet.

Step 06

Brush taquitos with vegetable oil and sprinkle with taco seasoning. Bake for 17-20 minutes until golden and crispy. Optionally broil for extra crispiness. Serve with your favorite toppings.

Notes

  1. Can be made gluten-free by using corn or homemade gluten-free tortillas
  2. Can be stored in the fridge for up to 3 days or frozen for up to 2 months
  3. Can be made in an air fryer for an alternative cooking method

Tools You'll Need

  • Large pot for boiling
  • Potato masher
  • Large skillet or pan
  • Baking sheet
  • Parchment paper