Author: Michaela Vais
- 2 medium-large potatoes peeled and chopped
- 1/2 tbsp oil
- 1 medium carrot grated or finely diced
- 1/2 medium-large onion chopped
- 3 garlic cloves minced
- 1 cup peas frozen
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 3/4-1 tsp sea salt or less/more to taste
- 1/4 tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- 1/4 cup vegetable broth
- 5 oz cheese of choice
- Taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 tortillas
Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of milk for a creamier result. Set aside.
Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.
Pour in the vegetable broth, add peas (thawed), put the lid on and cook for a few minutes until the carrot is softened. Turn off heat and add the mashed potatoes and cheese. Use a fork or a potato masher to combine everything.
Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.
Preheat oven to 410 degrees Fahrenheit and line a large baking sheet with parchment paper.
Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top. Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional). Serve with salsa, sour cream, vegan queso or guacamole.