Description
Delicious taquitos made with mashed potatoes just like mom used to make. Only now they’re vegan and none of the flavors are sacrificed! Serve with sides of non-dairy yogurt, Mexican tomato sauce, guacamole, or your choice of sides.
Ingredients
- 1 large russet potato, peeled
- 1 teaspoon plant-based butter (such as Country Crock®)
- 2 tablespoons diced onions
- 1 clove garlic, minced
- ¼ cup plant-based butter (such as Country Crock®)
- 2 tablespoons unsweetened, plain almond milk
- salt and ground black pepper to taste
- 6 corn tortillas
- avocado oil cooking spray
Instructions
- Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes.
- While potato is boiling
- melt 1 teaspoon plant-based butter in a skillet and saute onions until soft and translucent
- 3 to 5 minutes. Add garlic and cook until fragrant
- about 1 minute. Set aside
- Drain potato and transfer to a bowl. Pour in 1/4 cup plant-based butter and almond milk
- season with salt and pepper
- and mash. Mix in onion and garlic until well combined.
- Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla
- fold over
- and roll up.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place taquitos in the air fryer basket
- making sure they are not touching
- and mist with avocado oil. Cook in batches if necessary.
- Air fry until taquitos are golden brown and crispy
- 6 to 9 minutes. Turn taquitos over
- mist with avocado oil
- and air fry for 3 to 5 minutes more.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6