Easy Baked Potato Taquitos
Vegan baked taquitos with a cheesy potato filling
Servings: 4
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.