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.
Like this recipe? Share with family and friends.