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Vegan Air Fryer Taquitos
Vegan Air Fryer Taquitos
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Crispy vegan potato taquitos cooked to perfection in the air fryer for a delightful combination of creamy and seasoned flavors.
Ingredients:
  • 1 large russet potato, peeled
  • 1 teaspoon plant-based butter (such as Country Crock®)
  • 2 tablespoons diced onions
  • 1 clove garlic, minced
  • 0.25 cup plant-based butter (such as Country Crock®)
  • 2 tablespoons unsweetened, plain almond milk
  • 6 corn tortillas
  • avocado oil cooking spray
Instructions:
  • In a saucepan, cover the potato with salted water and bring to a gentle boil. Simmer over medium-low heat until tender, approximately 20 minutes.
  • In a skillet, melt plant-based butter and sauté onion until soft and translucent for 3 to 5 minutes. Then, add garlic and cook until fragrant, about 1 minute. Remove from heat and set aside.
  • Transfer the drained potato to a bowl and mix in 1/4 cup plant-based butter and almond milk. Season with salt and pepper, mash until smooth, then stir in onion and garlic until fully combined.
  • Warm tortillas in a skillet or over a gas stove until soft. Fill each tortilla with 3 tablespoons of potato mixture, fold, and roll.
  • Preheat your air fryer to 400°F (200°C). Arrange taquitos in the basket, ensuring they are spaced apart, then give them a light mist of avocado oil.
  • Air-fry taquitos until golden brown and crispy, about 6 to 9 minutes. Flip taquitos, lightly mist with avocado oil, and air-fry for an additional 3 to 5 minutes until crispy.

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