Vegetarian Mashed Potato Taquitos Recipes

Steps:

• Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onions until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside
• Drain potato and transfer to a bowl. Pour in 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 on 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 in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
• Air fry until taquitos are golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for 3 to 5 minutes more.

Steps:

• Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
• Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
• Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
• Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
• Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
• Drain on paper toweling for a few moments before serving.
• Serve with your favorite salsa and sour cream or guacamole.
• These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.