@eatzubi Baked Taquitos #fyp #yum #quickrecipes #snack #vegan ♬ Watermelon Sugar - Harry Styles

Ingredients

• 2 medium-large potatoes, peeled and diced
• ½ tbsp avocado oil
• 1 medium carrot, grated or finely diced
• ½ medium onion, chopped
• 1 cup Chickpeas, drained and rinsed
• 1 tsp garlic powder
• 1 tsp curry powder
• 1 tsp onion powder
• ½  tsp ground cumin
• ¼ tsp ground nutmeg
• 1 tsp salt
• ¼ tsp paprika
• ¼ tsp red pepper flakes
• ½ tsp black pepper
• ¼ cup vegetable broth
• 1 cup vegan mozzarella
• 3 tbsp Zubi’s Queso
• Tortillas, small/medium
• Zubi’s Salsa

Instructions

1. Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. Set aside.
2. Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Saute for 3 minutes, stirring frequently, then add the grated carrot, all spices and saute for a further minute.
3. Pour in vegetable broth, put the lid on and cook for a few minutes until the carrot is softened. Turn off heat.
4. Add in the mashed potatoes, chickpeas, vegan cheese and Zubi’s Queso. Mix everything together.
5. Taste the veggie mixture and adjust seasonings to liking.
6. Preheat the oven to 410 degrees and line a large baking sheet with parchment paper.
7. Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other. 
8. Bake in the oven for 17-20 minutes or until they are golden brown and crispy.
9. Serve with Zubi’s Salsa and enjoy!