Vegan Air Fryer Taquitos

Gather all ingredients.

Place the peeled potato in a saucepan, cover with salted water, and bring to a boil. Reduce the heat to medium-low and simmer until tender (approximately 20 minutes).

While the potato is simmering, melt 1 teaspoon of plant-based butter in a skillet over medium heat. Add the diced onion and sauté until softened and translucent (3-5 minutes). Add the minced garlic and cook until fragrant (about 1 minute). Remove from heat and set aside.

Once the potato is tender, drain it thoroughly and transfer it to a mixing bowl. Add the 1/4 cup of plant-based butter and almond milk. Season generously with salt and freshly ground black pepper. Mash until smooth and creamy. Mix in the sautéed onion and garlic until well combined.

Heat the corn tortillas in a dry skillet over medium heat or directly over the grates of a gas stove, turning frequently, until soft and pliable. This will prevent them from cracking when rolled. (1-2 minutes)

Place approximately 3 tablespoons of the potato mixture down the center of each warmed tortilla. Fold over the sides and tightly roll up to form a taquito.

Preheat an air fryer to 400 degrees F (200 degrees C). Arrange the taquitos in the air fryer basket in a single layer, ensuring they don't touch. Lightly mist the taquitos with avocado oil cooking spray.

Air-fry the taquitos until golden brown and crispy (6-9 minutes). Carefully flip the taquitos, mist with avocado oil again, and continue to air-fry for an additional 3-5 minutes, or until they reach your desired level of crispiness.

Serve immediately with your favorite toppings, such as non-dairy sour cream, salsa, guacamole, or a drizzle of vegan queso.