Vegan Air Fryer Taquitos
Delicious vegan taquitos made with mashed potatoes just like mom used to make. Even without dairy, none of the flavors are sacrificed! Serve with your choice of sides, such as non-dairy yogurt, Mexican tomato sauce, and guacamole.
INGREDIENTS :
- 1 large russet potato, peeled
- 1 teaspoon plant-based butter (such as Country Crock)
- 2 tablespoons diced onion
- 1 clove garlic, minced
- ¼ cup plant-based butter (such as Country Crock)
- 2 tablespoons unsweetened, plain almond milk
- salt and ground black pepper to taste
- 6 corn tortillas
- avocado oil cooking spray
DIRECTION:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
