These Crispy Vegan Taquitos are golden, crunchy, and loaded with a savory vegetable filling that makes them perfect for weeknight dinners, party appetizers, or a fun snack. Each bite offers a satisfying combination of creamy mashed potatoes, tender carrots, sweet peas, and melty vegan cheese, all wrapped in a soft tortilla and baked to perfection.
The spice blend of cumin, smoked paprika, curry, and red pepper flakes gives these taquitos a warm, flavorful kick, while optional taco seasoning sprinkled on top adds extra zing. Baked instead of fried, they stay crispy without the extra oil, making them a healthier plant-based alternative to traditional flautas.
Why You’ll Love This Recipe
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Crispy & Flavorful: Golden-baked tortillas with a spiced vegetable filling.
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Vegan & Plant-Based: Entirely dairy-free and suitable for plant-based diets.
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Easy Weeknight Dinner: Minimal prep with pantry-friendly ingredients.
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Customizable: Swap veggies or add extra spices for your taste.
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Party-Perfect Snack: Bite-sized and fun for sharing.
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Make-Ahead Friendly: Freezes well for later meals.
Ingredient Breakdown
Potatoes: Provide a creamy, hearty base for the filling. Russets or Yukon Golds work best.
Carrots & Onion: Add natural sweetness, texture, and flavor depth.
Garlic: Gives an aromatic boost to the vegetable mixture.
Peas: Bring subtle sweetness and color to the filling.
Spices (Curry, Cumin, Smoked Paprika, Nutmeg, Onion Powder, Red Pepper Flakes): Create a warm, complex flavor profile.
Vegetable Broth: Adds moisture and helps cook the veggies evenly.
Vegan Cheese: Provides creamy, melty richness inside each taquito.
Tortillas: Small to medium corn or flour tortillas work best for rolling.
Optional Taco Seasoning & Oil: Sprinkled on top for extra flavor and crispiness.
Pro Tips
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Drain & Mash Well: Ensure potatoes are fully mashed for a smooth, cohesive filling.
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Don’t Overfill: 2–3 tablespoons per tortilla prevents breaking or spilling.
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Seam-Side Down: Keeps the taquitos from unrolling while baking.
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Broil for Extra Crisp: A quick 1–2 minute broil makes them extra golden.
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Adjust Spice Level: Increase red pepper flakes or curry powder for a bolder flavor.
Ingredient Swaps or Variations
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Veggie Options: Add sweet potatoes, corn, bell peppers, or spinach.
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Cheese Alternatives: Use vegan cream cheese, cashew cheese, or nutritional yeast for a cheesy flavor.
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Gluten-Free: Use gluten-free tortillas or corn tortillas.
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Extra Protein: Mix in black beans or lentils for more substance.
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Herb Boost: Add cilantro, chives, or parsley to the filling for freshness.
Serving Suggestions
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Serve with guacamole, vegan sour cream, salsa, or vegan queso.
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Pair with a fresh side salad or Mexican rice for a full meal.
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Offer as bite-sized appetizers at parties or gatherings.
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Drizzle with lime juice for a bright, tangy finish.
Make Ahead + Storage Tips
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Prepare Filling Ahead: Cook vegetables and mash potatoes up to 2 days before assembly.
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Freeze: Roll taquitos and freeze in a single layer on a baking sheet. Transfer to a zip-lock bag for up to 2 months.
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Reheat: Bake frozen taquitos at 410°F (210°C) for 18–22 minutes until heated through and crispy.
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Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Cultural or Historical Notes
Taquitos, also known as flautas, are a classic Mexican dish typically made with meat and deep-fried. This vegan version reimagines the traditional recipe with a wholesome vegetable and potato filling, baked instead of fried, creating a lighter, plant-based take on a beloved favorite.
Frequently Asked Questions (FAQ)
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes add natural sweetness and work well with the spices.
Q: Can I make these gluten-free?
A: Absolutely! Use corn tortillas or gluten-free flour tortillas.
Q: How can I make them spicier?
A: Increase red pepper flakes, add hot sauce, or use a spicier taco seasoning.
Q: Can I freeze taquitos after baking?
A: Freezing is best before baking. Assemble, freeze in a single layer, then bake straight from frozen.
Q: What dips go well with vegan taquitos?
A: Guacamole, salsa, vegan queso, or cashew cream are all great choices.
Easy Vegan Taquitos (Baked Veggie Flautas)
Ingredients
Equipment
Method
- Peel and chop potatoes. Cook in boiling salted water 12-15 minutes until fork tender. Drain and mash with potato masher (add splash of plant milk if desired). Set aside.
- Heat oil in pan over medium-high. Sauté onion for 3 minutes. Add carrot, garlic, and spices. Cook 1 minute.
- Add vegetable broth and peas. Cover and cook until carrot softens. For canned peas, add later off heat.
- Mix mashed potatoes and vegan cheese into veggie mixture. Taste and adjust seasonings.
- Preheat oven to 410°F (210°C). Line baking sheet with parchment paper.
- Place 2–3 tbsp filling in each tortilla, roll tightly, and arrange seam-side down on baking sheet.
- Brush with oil, sprinkle taco seasoning (optional), and bake 17–20 minutes until crispy. Broil briefly for extra crunch.
- Serve hot with salsa, sour cream, vegan queso, or guacamole.