Easy Vegan Taquitos (Baked Veggie Flautas) Recipe

Introduction

These easy vegan taquitos are crispy, flavorful, and filled with a delicious mix of mashed potatoes, vegetables, and spices. Baked instead of fried, they make a perfect snack or meal that everyone will enjoy.

Ingredients

• 2 medium-large (400 g) potatoes, peeled and chopped
• ½ tbsp oil
• 1 medium (140 g) carrot, grated or finely diced
• ½ medium-large onion, chopped
• 3 garlic cloves, minced
• 1 cup (180 g) 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 (adjust to taste)
• ¼ tsp smoked paprika
• Red pepper flakes, to taste
• Black pepper, to taste
• ¼ cup (60 ml) vegetable broth
• 5 oz (140 g) vegan cheese of choice
• Taco seasoning, to sprinkle on top (optional)
• 8-10 small/medium tortillas

Instructions

1. Step 1: Peel and chop the potatoes, then cook them in a pot of boiling salted water until fork tender, about 12-15 minutes. Drain and mash with a potato masher. For a creamier texture, add a splash of plant-based milk. Set aside.
2. Step 2: Heat oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring frequently. Then add carrot, garlic, all spices, and cook for another minute.
3. Step 3: Pour in the vegetable broth, add peas, cover with a lid, and cook until the carrot softens. If using frozen peas, thaw them fully. For canned peas, rinse and drain, adding them without further cooking. Turn off the heat.
4. Step 4: Combine the mashed potatoes and vegan cheese with the veggie mixture. Use a fork or masher to mix thoroughly.
5. Step 5: Taste and adjust seasonings with salt, black pepper, and red pepper flakes as desired.
6. Step 6: Preheat oven to 410°F (210°C) and line a baking sheet with parchment paper.
7. Step 7: Spoon about 2-3 tablespoons of filling onto each tortilla and roll tightly. Place seam-side down on the baking sheet, close together.
8. Step 8: Brush the taquitos lightly with vegetable oil and sprinkle with taco seasoning if using.
9. Step 9: Bake for 17-20 minutes until golden and crispy. Optionally, broil for a few minutes to crisp further.
10. Step 10: Serve warm with salsa, sour cream, vegan queso, or guacamole. Enjoy!

Tips & Variations

• Use soft tortillas for easier rolling, and warm them slightly to prevent cracking.
• Try different vegan cheeses or add nutritional yeast for extra flavor.
• Add chopped bell peppers or corn for more veggie variety.
• For extra crispiness, lightly spray with oil before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, bake in the oven until warmed through and crispy again, or use an air fryer. For longer storage, freeze in zip-lock bags for up to 2 months and bake directly from frozen, adjusting time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taquitos gluten-free?

Yes, simply use gluten-free tortillas instead of regular ones to keep the recipe gluten-free.

Can I fry these instead of baking?

Absolutely. To fry, heat oil in a pan and fry the taquitos seam-side down until golden and crispy, about 2-3 minutes per side. Drain on paper towels before serving.

Easy Vegan Taquitos (Baked Veggie Flautas) Recipe

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★★★★★

4.5 from 102 reviews

These Easy Vegan Taquitos are delicious baked veggie flautas filled with a flavorful mixture of mashed potatoes, peas, carrots, onions, and vegan cheese, seasoned with curry, cumin, smoked paprika, and more. Perfectly crispy on the outside and creamy inside, they make a great plant-based snack or meal served with salsa or guacamole.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–10 taquitos 1x
• Category: Snack
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetable Filling

• 2 medium-large (400 g) potatoes, peeled and chopped
• ½ tbsp oil
• 1 medium (140 g) carrot, grated or finely diced
• ½ medium-large onion, chopped
• 3 garlic cloves, minced
• 1 cup (180 g) 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 to taste
• ¼ tsp smoked paprika
• Red pepper flakes, to taste
• Black pepper, to taste
• ¼ cup (60 ml) vegetable broth
• 5 oz (140 g) vegan cheese of choice

Assembly

• 8–10 small/medium tortillas
• Vegetable oil, for brushing
• Taco seasoning, to sprinkle on top (optional)

Instructions

1. Cook Potatoes: Peel and chop the potatoes, then place them in boiling salted water. Cook until fork tender, about 12-15 minutes. Drain and mash the potatoes using a potato masher. For a creamier texture, add a splash of plant-based milk. Set aside.
2. Sauté Veggies and Spices: Heat oil in a pan over medium-high heat. Add chopped onion and sauté for 3 minutes, stirring frequently. Then add grated carrot, minced garlic, curry powder, onion powder, cumin, nutmeg, sea salt, smoked paprika, red pepper flakes, and black pepper. Cook for another minute to release the spices’ aromas.
3. Cook Peas and Combine: Pour vegetable broth into the pan and add peas. If using frozen peas, let them thaw completely covered with a lid while cooking for a few minutes until carrot softens. For canned peas, drain and rinse them and add without further cooking. Turn off heat.
4. Mix Filling: Add the mashed potatoes and vegan cheese to the pan. Use a fork or potato masher to combine all ingredients thoroughly. Taste the mixture and adjust seasonings by adding more salt, pepper, or red pepper flakes if desired.
5. Prepare Taquitos: Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper. Place 2-3 tablespoons of the filling on each tortilla and roll tightly. Arrange rolled taquitos seam-side down close together on the baking sheet.
6. Brush and Bake: Lightly brush the taquitos with vegetable oil to enhance crispiness and sprinkle taco seasoning on top if using. Bake in the preheated oven for 17-20 minutes or until golden brown and crispy. Optionally, broil for a few minutes to achieve extra crispness.
7. Serve and Store: Serve hot with salsa, sour cream, vegan queso, or guacamole. Store leftovers covered in the refrigerator for up to 3 days or freeze in zip lock bags for up to 2 months.

Notes

• Use small to medium tortillas to get nicely sized taquitos that are easy to roll.
• Adding a splash of plant-based milk to the mashed potatoes makes the filling creamier.
• If you want extra crispiness, broil the taquitos for a few minutes after baking but watch closely to prevent burning.
• Store leftovers in an airtight container or freeze for longer shelf life.
• Feel free to customize the vegan cheese used based on your preference or dietary needs.

Keywords: vegan taquitos, baked flautas, vegan snack, plant-based taquitos, baked veggie taquitos, gluten free option, dairy free, easy vegan recipe