VEGAN 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:

• Heat 1 tablespoon of the olive oil over medium-high heat in a large saucepan and sauté the onion, half of the red bell pepper, and the serrano pepper and cook for about 3 minutes. Add the garlic and sauté for about 1 more minute. Remove from the heat, add in the corn, and set aside.
• In a medium-sized bowl, mash the potatoes with a fork or masher, then fold in the sour cream, cream cheese, cheese, and cumin. Season with salt and pepper, to taste. Stir in 1/3 of the scallions and add to the corn-pepper mixture. Season with salt and pepper, to taste. Keep warm.
• In a small pan, heat the remaining olive oil over medium heat. Add the remaining red bell peppers and sauté briefly. Stir in 1/3 more of the scallions, and then the tomatillos. Simmer for 5-6 minutes, then purée in a blender (be very careful blending hot liquids) and keep warm.
• Preheat the oven to 250 degrees and put a cooling rack on a baking sheet pan.
• Heat the oil to 350 degrees in a large deep skillet. Be sure to have the tortillas, beans, potato mixture, sliced avocado, and some toothpicks ready to go. Also, line a plate with paper towels for draining.
• Put a tortilla on a flat, dry work surface. Lay about 3 tablespoons of the black beans along one side. Top with about 1/3 cup of the potato mixture and avocado. Don’t overstuff or the flauta will fall apart.
• Roll tightly, burrito-style, and seal with a toothpick. The best way to seal it is as though you are pinning fabric with a straight pin, where both the tip and the end are exposed. Do this where the sides of the tortilla overlap. Once rolled, it should look like a fat cigar that’s open on both sides. Set aside and repeat with remaining ingredients.
• When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful not to burn as they cook quickly. Drain on paper towel lined plate and remove the toothpicks. Keep warm in the oven on the cooling rack.
• Put 1/4 cup of the tomatillo sauce on a plate, lay the flautas down then top with cheese, scallions, and cilantro.