Vegan potato taquitos are cooked in the air fryer for amazing results! Each bite delights with crisp and creamy textures and deliciously seasoned spuds.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
181 Calories
Recipe Instructions
Step 1
Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
Step 2
Place potato into a saucepan and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
Step 3
Meanwhile, melt 1 teaspoon plant-based butter in a skillet. Add onion and sauté until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.
Step 4
Heat tortillas in a skillet or directly over the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
Step 5
Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos into the air fryer basket, making sure they don't touch; mist with avocado oil.
Step 6
Working in batches if necessary, air-fry taquitos until golden brown and crispy, 6 to 9 minutes. Flip taquitos, mist with avocado oil, and air-fry for 3 to 5 more minutes.
Ingredients
1 clove garlic, minced
salt and ground black pepper to taste
avocado oil cooking spray
1 large russet potato, peeled
6 corn tortillas
1 teaspoon plant-based butter (such as Country Crock®)
2 tablespoons diced onions
2 tablespoons unsweetened, plain almond milk
0.25 cup plant-based butter (such as Country Crock®)
