Crispy Vegan Air Fryer Taquitos

Collect all the necessary components and prepare them for use.

Boil a saucepan filled with potato and salted water until it reaches a rolling boil. Then, decrease the heat to a lower setting and let it simmer for 20 minutes or until tender.

In the meantime, melt 1 teaspoon of plant-based butter in a pan over medium heat. Add an onion and cook until it becomes soft and translucent, taking about 3 to 5 minutes. Add garlic and continue cooking until it emits a fragrant aroma, approximately 1 minute. Remove the pan from the heat and set it aside.

Once the potato has finished boiling, drain it and transfer it to a bowl. Add 1/4 cup of plant-based butter and almond milk, season with salt and pepper to taste, and mash the ingredients together. Mix in the cooked onion and garlic until they are well combined.

Warm tortillas by placing them in a skillet or directly on the grates of a gas stove until they become soft and pliable. Place 3 tablespoons of the potato mixture in the center of each tortilla, fold over, and roll up into a taquito shape.

Preheat an air fryer to 400 degrees F (200 degrees C). Place the taquitos in the air fryer basket, ensuring they do not touch one another. Mist them with avocado oil.

Cook the taquitos in batches if necessary, until they are golden brown and crispy, taking about 6 to 9 minutes. Flip the taquitos over, mist them with avocado oil, and continue cooking for an additional 3 to 5 minutes.