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Crispy Vegan Taquitos Baked Veggie Flautas
Emily

Easy Vegan Taquitos (Baked Veggie Flautas)

These crispy baked vegan taquitos (also called flautas) are filled with a flavorful mix of potatoes, carrots, peas, onion, garlic, spices, and vegan cheese. Perfectly crunchy without frying, they make a delicious main or snack!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 taquitos
Course: Vegetarian & Vegan
Cuisine: Mexican-Inspired, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • potato masher
  • Large pot
  • skillet or pan
  • knife and cutting board
  • Baking sheet
  • Parchment paper

Method
 

  1. 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.
  2. Heat oil in pan over medium-high. Sauté onion for 3 minutes. Add carrot, garlic, and spices. Cook 1 minute.
  3. Add vegetable broth and peas. Cover and cook until carrot softens. For canned peas, add later off heat.
  4. Mix mashed potatoes and vegan cheese into veggie mixture. Taste and adjust seasonings.
  5. Preheat oven to 410°F (210°C). Line baking sheet with parchment paper.
  6. Place 2–3 tbsp filling in each tortilla, roll tightly, and arrange seam-side down on baking sheet.
  7. Brush with oil, sprinkle taco seasoning (optional), and bake 17–20 minutes until crispy. Broil briefly for extra crunch.
  8. Serve hot with salsa, sour cream, vegan queso, or guacamole.

Notes

Use gluten-free tortillas if needed. Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months. Reheat in the oven for best crispiness. Serve with salsa, guacamole, vegan queso, or sour cream.