Vegan Baked Taquitos

Tortillas

Prep Time: 3 mins

Cooking Time: 12 mins

Total Time: 15 mins

Ingredients

• 1 cup (120 g) chickpea flour (also known as garbanzo bean flour)
• 1/2 cup (60 g) tapioca flour 
• 1/3 tsp salt
• 3/4-1 cup (180-240 ml) water

Cooking Instructions for Tortillas

1. Process the ingredients in your food processor (or just whisk them together in a bowl). Use 3/4 cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you like thinner tortillas. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.
2. Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup batter into the pan/skillet (1/4 to 1/3 cup is a good size for a taco).
3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.

Taquitos

Prep Time: 25 mins

Cooking Time: 20 mins

Total Time: 45 mins

Ingredients

• 2 medium-large (400 g) potatoes peeled and chopped
• 1 medium (140 g) carrot grated or finely diced
• 1/2 medium-large onion chopped
• 1 cup (180 g) peas frozen or canned
• 3 garlic cloves minced
• 1/2 tbsp oil
• 1 tsp curry powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/4 tsp smoked paprika
• Red pepper flakes to taste
• Black pepper to taste
• 3/4-1 tsp sea salt or less/more to taste
• 1/4 cup (60 ml) vegetable broth
• 5 oz (140 g) vegan cheese of choice
• Taco seasoning to sprinkle on top of taquitos (optional)
• 8-10 small/medium tortillas

Cooking Instructions for the filling

1. Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender. It will take about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.
2. Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes while stirring frequently. Now add the grated carrot, minced garlic, all spices and sauté for a further minute.
3. Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely beforehand. If using canned peas, drain and rinse (no need to cook them here, add them in the next step). Turn off the heat.
4. Now add the mashed potatoes and vegan cheese. Use a fork or a potato masher to combine everything.
5. 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.

Assembling Taquitos

1. Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking tray with parchment paper.
2. 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 tray, next to each other.
3. Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on the top.
4. Bake in the oven for about 17-20 minutes or until they are golden brown and crispy.
5. Serve hot and enjoy!

Nutrition Facts

• Calories: 140 kcal
• Carbohydrates: 24 g
• Fiber: 3 g
• Sugar: 2 g
• Protein: 4 g
• Fat: 3 g
• Saturated Fat: 1 g