Vegan Air Fryer Taquitos
Description
Vegan potato taquitos are cooked in the air fryer for amazing results! Each bite delights with crisp and creamy textures and deliciously seasoned spuds.
Ingredients
•
1 large russet potato, peeled
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1 teaspoon plant-based butter (such as Country Crock®)
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2 tablespoons diced onions
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1 clove garlic, minced
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1/4 cup plant-based butter (such as Country Crock®)
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2 tablespoons unsweetened, plain almond milk
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salt and ground black pepper to taste
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6 corn tortillas
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avocado oil cooking spray
Directions
1
Gather all ingredients.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.