Crispy, flavorful, and 100% plant-based, these Easy Vegan Taquitos (also known as Baked Veggie Flautas) make the perfect snack, dinner, or side dish. Filled with a hearty mixture of mashed potatoes, carrots, peas, and warm spices, these rolled tortillas are baked (or air-fried) to golden perfection—delivering crunch on the outside and creamy, savory goodness on the inside.

Why You’ll Love This Recipe

• Completely vegan, dairy-free, and gluten-free
• Baked, not fried—so much healthier and lighter
• Packed with nutritious veggies and plant-based protein
• Crispy exterior with a cheesy, flavorful filling
• Perfect as a snack, appetizer, or weeknight meal
• Simple ingredients and easy-to-follow steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium-large potatoes (about 400 g), peeled and chopped
• ½ tablespoon oil
• 1 medium carrot (about 140 g), grated or finely diced
• ½ medium-large onion, chopped
• 3 garlic cloves, minced
• 1 cup (180 g) peas, frozen or canned
• 1 teaspoon curry powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground nutmeg
• ¾–1 teaspoon sea salt, to taste
• ¼ teaspoon smoked paprika
• Red pepper flakes, to taste
• Black pepper, to taste
• ¼ cup (60 ml) vegetable broth
• 5 oz (140 g) vegan cheese of choice
• Taco seasoning to sprinkle on top (optional)
• 8–10 small or medium tortillas (corn or wheat, or homemade gluten-free ones)

Directions

1. Peel and chop the potatoes, then cook them in salted boiling water for about 12–15 minutes, until fork-tender. Drain and mash them with a potato masher. Add a splash of plant-based milk if you prefer a creamier texture, and set aside.
2. Heat oil in a skillet over medium heat. Add chopped onion and sauté for about 3 minutes, stirring frequently.
3. Add grated carrot, minced garlic, and all the spices. Sauté for another minute.
4. Pour in the vegetable broth and add the peas. Cover and cook for a few minutes, until the carrot softens.
5. Turn off the heat and stir in the mashed potatoes and vegan cheese. Mix with a fork or potato masher until well combined. Taste and adjust seasoning to preference.
6. Preheat oven to 410°F (210°C) and line a baking sheet with parchment paper.
7. Place 2–3 tablespoons of the veggie filling on each tortilla, then roll tightly. Arrange the rolls seam-side down on the baking sheet.
8. Brush with a little oil and sprinkle with taco seasoning if desired.
9. Bake for 17–20 minutes, or until golden and crispy. Optionally, broil for 1–2 minutes for extra crunch.
10. Serve warm with salsa, vegan sour cream, queso, or guacamole.

Air Fryer Method:
Preheat the air fryer to 350°F (175°C). Arrange taquitos in a single layer, seam-side down, and air fry for 6–8 minutes until crisp and lightly browned.

Servings and Timing

• Servings: 10 taquitos
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Variations

• Add more veggies: Include bell peppers, zucchini, sweet potatoes, or mushrooms for added flavor and texture.
• Protein boost: Replace peas with chickpeas or beans for a heartier, protein-rich filling.
• Spice it up: Add jalapeños, chili powder, or extra red pepper flakes.
• Cheese swap: Use vegan cream cheese or a homemade vegan cheese sauce for a creamier center.
• Crispier option: Pan-fry the taquitos in a little oil instead of baking.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Place cooled taquitos in ziplock bags and freeze for up to 2 months.
• Reheat: Bake in the oven at 350°F (175°C) for 8–10 minutes, or air-fry for 4–5 minutes until crispy again.

FAQs

1. Can I make these vegan taquitos ahead of time?

Yes! You can prepare the filling up to 2 days in advance and store it in the fridge until ready to assemble and bake.

2. Can I freeze unbaked taquitos?

Absolutely. Assemble them, place on a tray to freeze individually, then transfer to bags once solid. Bake straight from frozen—just add a few extra minutes.

3. What kind of tortillas work best?

Corn tortillas are traditional, but flour or gluten-free homemade tortillas work just as well. Warm them slightly before rolling to prevent cracking.

4. How do I prevent my taquitos from unrolling during baking?

Place them seam-side down on the tray, and ensure they’re rolled tightly. Brushing lightly with oil helps them stay crisp and sealed.

5. Can I use different vegetables?

Yes. Try sweet potatoes, spinach, mushrooms, or corn for variety.

6. What dipping sauces go well with vegan taquitos?

Serve with guacamole, salsa, vegan queso, or a dairy-free sour cream for perfect pairing.

7. Are these taquitos spicy?

They have mild heat from the spices, but you can adjust the spice level by adding or reducing red pepper flakes.

8. Can I use leftover mashed potatoes for this recipe?

Definitely. Leftover mashed potatoes make the filling quicker to prepare and still taste great.

9. How do I make them oil-free?

Simply skip brushing oil before baking and use parchment paper to prevent sticking. They’ll still crisp nicely.

10. Can I double the recipe?

Yes, this recipe doubles easily—just ensure you have enough baking trays or cook in batches.

Conclusion

These Easy Vegan Taquitos (Baked Veggie Flautas) are a simple, wholesome, and irresistibly crunchy treat that everyone will love. Whether baked or air-fried, they deliver satisfying flavor with minimal effort. Serve them as a fun appetizer, a light meal, or a party snack, and enjoy the perfect balance of crispy tortillas and creamy, spiced vegetable filling every time.

Print