Select Page

These tasty and crispy Vegan Potato Tauqitos can be baked in the oven or air-fried for the ultimate crispy bite! They are perfect for a Cinco de Mayo get-together or any time you are hanging out with friends. Super Bowl party anyone? So easy to make and easy to eat! They’re vegan and gluten-free too!

This post contains affiliate links. When you make a purchase through one of these links, I may make a small commission at no extra cost to you. If you would like to see my full policy, click here.

Jump to Recipe
Taquitos with cilantro lime sauce

What is a Taquito?

Essentially, taquitos are little rolled up tacos using corn tortillas (if you use flour tortillas it’s a flauta). They are usually stuffed with meat, beans, or cheese, or some combination of those. But one of my favorite Mexican restaurants has always had Potato Taquitos on their menu. I loved them as a vegetarian but now that I am vegan, they are on the “do not eat” list for me because they do have dairy in them. So, in true Vegerarchy fashion, I decided to make my own version!

Fried, Baked, or Air-Fried?

Traditionally, taquitos are deep-fried. If you’re okay with lots of splattery hot oil and tons of calories, then go right ahead and fry these babies! But I was looking for something with a lot less fat, less splatter, and much more ease of cooking. No standing over a hot stove for this recipe!

Besides, I have an air-fryer and I love experimenting with different recipes in that. If you want to see what kind of air-fryer I have, click here (it’s very economical and it’s a little powerhouse!). But I know not everyone has an air-fryer and I didn’t want to leave anybody out, so I tested them in the oven too! You’re welcome!

Good news! They work well in both the air-fryer and the oven! But not only does the air-fryer cook them a bit faster, they come out much crispier! I love for my taquitos to have some CRUNCH! Don’t you?

Taquitos that have been air fried til crispy

Are these taquitos oil-free?

Although we are not deep-frying them, these taquitos are not completely oil-free. That said, you can make them oil-free, but I find that they do need just a little bit of oil brushed or sprayed on the outside to achieve maximum crispiness and a nice toasty brown color.

There is also a bit of vegan cream cheese in the mashed potato filling which usually contains coconut oil or some other kind of oil. You could just leave this ingredient out, but they won’t be as tasty! Come on and live a little!

Taquitos with dips

What do you serve with Taquitos?

Taquitos make a great snack or party food on their own, served with dips like gaucamole, salsa, bean dip, or a delicious Cilantro-Lime Cashew Cream Sauce.

But, if you want to turn them into a real meal, I suggest serving them with some pinto or black beans, Mexican Rice, guacamole, and a nice salad or coleslaw.

Vegan and Gluten-Free Taquitos

These tasty little Mexican-inspired finger foods are not only vegan, but gluten-free too!

This makes them the perfect item for taking to gatherings where you know there are people with food sensitivities. No dairy, no meat, no shellfish, no wheat, no soy or nuts (as long as your cream cheese doesn’t have these), and very little oil.

I don’t know about you, but I’m getting hungry just thinking about them! So let’s get cooking!

Tasty Vegan Potato Taquitos

These tasty little taquitos are stuffed with delicious mashed potatoes that get a kick from green chilis and vegan cream cheese.

Course Appetizer, Dinner, lunch
Cuisine American, gluten free, Mexican, vegan


  • corn tortillas
  • 2 tsp vegetable oil
  • 1 1/2 lbs gold or red potatoes steamed
  • 1/4 cup vegan cream cheese
  • 4 Tbsp canned green chilis (1 small can)
  • 2 cloves roasted garlic or 1 tsp. garlic granules
  • 1/2 tsp ground cumin
  • 2 Tbsp nutritional yeast
  • 1-2 pinches red chili flakes
  • salt to taste


  1. Peel the steamed potatoes (you could also peel them before steaming, but it is very easy to remove the skins after they have been steamed).

    Mash the potatoes.

    Add the cream cheese, chilis, roasted garlic, cumin, nutritional yeast, and salt and mix thoroughly.

  2. Add the oil to a heated skillet. Stack the tortillas on the skillet and continually flip them over until all sides have a little oil on them and they are nice and flexible. Place them on a plate.

  3. Fill each tortilla with about 1/4 cup of the potato mixture and roll up the tortilla. Place each one seam side down into a baking pan.

    Bake at 400 F degrees for 20 minutes, or in an air fryer set at 400F for 15 minutes. I prefer them baked in the air fryer because it makes them crispier, and it's faster.

    Serve with your choice or combo of guacamole, salsa, and/or cilantro-lime cashew cream.

Hungry for more?

Try one of these recipes!

The Best Black Bean Burgers