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Baked Vegan Taquitos

I am a Mexican food fiend. When my daughters were in the house, and before I went vegan, I would make enchiladas, tacos, and burritos as go-to dinners for me and the girls. Luckily, when I get a craving for a little fiesta in my life, I can turn to these taquitos. They're savory, have a nice kick, and don't forget to load them up with that non-dairy cheese.

8-10 flour tortillas

2 medium potatoes (chopped)

3 garlic cloves (minced)

1 medium onion (diced)

1 cup peas

1 red bell pepper (diced)

1 cup mushrooms (diced)

1 tsp curry powder

1 tsp onion powder

1/4 tsp nutmeg

1/4 tsp smoked paprika

1/4 tsp red pepper flakes

taco seasoning (I use Siete brand)

salt and pepper to taste

1/2 tsp cumin

1/4 cup vegetable broth

5 oz nondairy mexican cheese (shredded)



  • Preheat oven 400F and line a baking sheet

  • In a medium saucepan, add peeled and chopped potatoes to boiling salted water. Boil for 15 minutes or until tender. Drain water and mash potatoes. Set aside.

  • In a skillet, on medium-high heat, saute onions and garlic for 2 to 3 minutes. Add mushrooms, peppers, and seasonings saute for a few more minutes.

  • Pour vegetable broth over veggies, add peas, potatoes, and cheese. Mix well.

  • Add 2 to 3 tbsps of filling to tortillas and place seam face down on the baking sheet.

  • Brush tops of tortillas with oil and sprinkle taco seasoning on top.

  • Bake for 15 to 20 minutes or until golden brown.


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