Pin it
That crunchy outside and tasty inside combo makes these vegan taquitos impossible to resist. I've tried tons of different mixtures and finally nailed a veggie filling that wins over even the biggest meat fans. The trick? Getting that golden crunch while keeping everything inside juicy and full of flavor.
I made these for my family yesterday. My picky nephew, who usually runs from anything vegetable-related, gobbled up four before asking what was in them. What's the trick? A well-seasoned potato mixture that makes everything rich and satisfying.
Key Ingredients
- Yukon Gold potatoes: They've got that creamy texture that makes the perfect base. Don't use Russets as they tend to dry out
- Fresh corn tortillas: Go for bendy ones without any breaks. I grab mine from a nearby tortilla shop
- Fresh carrots: Cut them tiny so they cook evenly and don't make rolling tough
- Quality spices: Freshly ground cumin and chili powder really bump up the taste
Pin it
After making batch after batch, I've figured out that amazing taquitos depend on both how the filling comes together and how you prep the tortillas.
Step-By-Step Guide
- Nail The Filling:
- Cook potatoes until soft but not mushy. Mash them while they're hot, keeping some chunks. Cook your veggies until carrots just get tender. Add seasoning bit by bit, tasting as you go. Let everything cool a little before you start rolling.
- Get Tortillas Ready:
- Heat tortillas in a pan until they're flexible. Keep them covered in a towel to stay warm. Work with just one at a time. Don't stuff them too much - about 2-3 tablespoons works best.
- Roll Them Right:
- Put your filling in a line off to one side. Keep it packed tight and even. Roll the tortilla around it snugly. Stick a toothpick in if needed. Put them down with the seam underneath.
- Make Them Crispy:
- Lightly coat with oil. Spread them out on your baking tray. Turn the pan around halfway through cooking. Watch them closely at the end. Let them sit for 5 minutes before eating.
My first try at vegan taquitos was awful - soggy filling and broken tortillas everywhere. Now that I've got the method down, I whip these up every week for quick meals.
Getting The Heat Right
For truly crunchy taquitos, you need steady heat. Always preheat your oven or air fryer first. I've learned that 400°F in a regular oven or 350°F in an air fryer gives that perfect crunch without burning the edges.
Prep In Advance
You can make the filling up to three days early. You can even roll them up and stick them in the freezer uncooked - just cook them a bit longer when you bake them straight from frozen.
Ways To Serve
Put together a DIY taquito station with different dips and extras. My favorite spread includes: Homemade guacamole, Hot red salsa, Vegan cashew cream, Tangy pickled red onions, Crisp shredded lettuce.
These taquitos have become my favorite thing to bring to gatherings. Even my friends who doubt vegan food always come back for more.
Wrapping Up
These vegan taquitos show that plant-based cooking can hit the spot just like traditional dishes. It's all about getting the textures and seasonings just right - that perfect mix of crispy outside and flavorful inside. Whether you don't eat animal products, or you're just trying to eat more plants, these taquitos give you all the satisfaction of the regular version while being better for our planet.
Pin it
Frequently Asked Questions
- → Can I prepare these ahead?
- For sure! Pop them in the fridge for 3 days or freeze for up to 2 months.
- → Is air frying an option?
- Yep, they crisp up beautifully in an air fryer as well!
- → What tortillas should I use?
- Warmed corn or flour tortillas work great, or go gluten-free if needed!
- → Can I change the filling?
- Absolutely! Swap potatoes with beans or vegan meat crumbles if you’d like.
- → How do I prevent corn tortillas from cracking?
- Warm them in a skillet or wrap them in a damp paper towel and microwave briefly before rolling.