Vegan Taquitos
These vegan taquitos are crunchy on the outside and filled with creamy chipotle mashed potatoes, black beans and corn. Because they're baked, and not fried, they're much healthier than traditional taquitos.
Ingredients
- 2 large potatoes peeled and chopped into chunks
- ½ cup plant based milk
- 1 tablespoon vegan butter
- 2 tablespoons chipotle paste
- ½ cup vegan cheese
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 15 ounce can black beans drained
- ½ cup corn canned, frozen or fresh
- salt and pepper
- 8 corn tortillas
Instructions
- Peel the potatoes and cut them lengthwise into quarters. Put them in a saucepan and cover with cold water. Add a little bit of salt and bring the water to a boil. Allow them to boil until they're fork tender, about 15-20 minutes.
- Preheat the oven to 400° F (200° C). Grease a 9x13 inch baking pan with a little bit of oil.
- While the potatoes are cooking, heat the olive oil in a large non-stick pan. Saute the onion until transparent, about 6 minutes. Add the garlic and saute for an additional 30 seconds. Stir in the black beans and corn and saute for a further 2 minutes.
- Drain the potatoes and return them to the pan. Add the plant based milk, vegan butter, vegan cheese and chipotle paste. Mash the potatoes with a wooden spoon or potato mashers until all the chunks have been removed and the potatoes are creamy.
- One by one, lay the tortillas out on a cutting board. Add about 1½ tablespoons of mashed potatoes and two tablespoons of the black bean mixture to the center of each tortilla. Roll the tortilla as tightly as you can and transfer it to the pan. Depending on the size of your tortillas, you may need to adjust the amount of filling you add per tortilla.
- Once all 8 tortillas are rolled, lightly grease the top of the taquitos with a bit of olive oil. Bake them for about 15 minutes, checking at the 10 minute mark to make sure the tops aren't browning too much. If they are, cover the pan with a foil tent and carry on cooking them for the remaining time.
Notes
- Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a foil covered baking pan for 15 minutes at 350 F.
Nutrition
Calories: 235kcalCarbohydrates: 39gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 118mgPotassium: 510mgFiber: 8gSugar: 2gVitamin A: 100IUVitamin C: 12mgCalcium: 73mgIron: 2mg
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