Easy Vegan Taquitos (Baked Veggie Flautas) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
