Vegan Air Fryer Taquitos

Ingredients

• 1 large russet potato, peeled
• 1 teaspoon plant-based butter (such as Country Crock)
• 2 tablespoons diced onion
• 1 clove garlic, minced
• ¼ cup plant-based butter (such as Country Crock)
• 2 tablespoons unsweetened, plain almond milk
• salt and ground black pepper to taste
• 6 corn tortillas
• avocado oil cooking spray

Directions

Gather all ingredients.

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.

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.

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.

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.

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.

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.