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Easy Baked Potato Taquitos

By Nicole Vranjican

on Sep 11, 2020, Updated Feb 02, 2021

I once had a deep-fried potato taco at a restaurant here in LA and… let’s just say I still think about that taco. It was unreal.

I remember that it was crispy on the outside, but creamy and cheesy on the inside, and it was topped with a mild but flavorful salsa verde that was bright and bursting with acidity.

The play on contrasting flavors and textures was out of this word and now that I’m vegan and that taco, sadly, was not, I needed to create a plant-based version of that dynamic flavor combo ASAP.

So I did! But I my version is:

• baked instead of fried
• dairy-free + much healthier than the original taco
• meal prep friendly + easy to make
• more filling than a teeny-tiny trendy restaurant taco (#LA 🙄)

I love serving this dish to friends and family because it’s a major crowd pleaser. Especially when served alongside a fresh green salad, some black beans or grilled corn, and lots of chips and salsa!

There’s a step- by – step recipe video below if you’d like to watch. Hope you enjoy these taquitos!

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Easy Baked Potato Taquitos

By: Nicole Vranjican

Vegan baked taquitos with a cheesy potato filling

Prep: 25 minutes mins

Cook: 15 minutes mins

Total: 40 minutes mins

Servings: 4

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Ingredients 

• 4 large Yukon Gold Potatoes
• 2 tbsp vegan cream cheese
• 1/4 cup almond milk, unsweetened
• 1/2 cup chopped cilantro
• 1/2 tsp kosher salt
• 8 medium flour tortillas
• 1/2 cup vegan mozzarella cheese

Toppings

• 1/2 medium white onion
• 1 jar salsa verde , mild or spicy, whichever you prefer

Instructions 

• Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. 

  Boil the potatoes for 15 minutes or until fork tender. 
• In the meantime, dice the onion, chop the cilantro, and set both aside for now.
• Then turn off the heat and drain the water from the potatoes.

  Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a "chunky mashed potatoes" texture. You may want to add an extra tbsp or two of almond milk if needed.

  Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.
• Preheat the oven to 400 degrees. 
• Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 
• Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking.

  Lightly spray the taquitos with cooking spray – like a natural olive oil or coconut oil spray – or brush lightly with oil olive, then top with shredded vegan cheese. 
• Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. 

  To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

Notes

MEAL PREP NOTES

You can boil the potatoes ahead of time or prep the potato mixture entirely up to 3 days in advance. Then just reheat with a little splash of almond milk and assemble according to the directions above. That will shave off 15-20 minutes of prep time meaning dinner can be on the table in less than 30 minutes from start to finish. 

 

You can also assemble the taquitos (minus the cooking spray and cheese on top) and freeze them. Just let the tortilla and filling cool completely, then wrap tightly and store in an airtight bag in the freezer. To reheat, place on a baking sheet, spray with cooking spray, top with cheese, and bake until golden brown and warmed through. 

 

 

If you enjoyed this recipe, you may also enjoy my vegan “Bacon + Cheddar” Breakfast Taquitos recipe. It’s a great savory breakfast option and it’s really easy to make. Enjoy!