DUNK CRUNCH REPEAT with these delicious Taquitos Ahogados! Corn tortillas filled with creamy mashed potatoes, rolled up and air fried until golden brown and crispy. The taquitos are satisfyingly crunchy and the potatoes nearly caramelize. BUT WAIT. THERES MORE. The taquitos are dunked in a three layer dip of refried beans, fresh salsa, and plant based sour cream. All topped off with crumbled vegan feta, chopped cilantro, and sliced avocado. It’s all the best flavors made in one dish.
Taquitos Ahogados
Taquitos
- 2 cups diced golden Yukon potatoes
- 1/4 cup oat milk
- 1 tbsp olive oil
- Sea salt to taste
- 12 corn tortillas
Toppings:
- refried beans
- Salsa
- Plant based sour cream
- Goat cheese or vegan feta, crumbled
- Fresh cilantro, chopped
- Avocado
Prepare the taquitos: preheat your air fryer to 400 degrees Fahrenheit. Meanwhile, in a large boiling pot of water, add the diced potatoes and cook until tender and soft, about 20 minutes. Remove from the heat and drain. Add to a large bowl along with the milk and oil, and mash the potatoes until smooth and creamy. Warm up the tortillas and place a few tbsp of mashed potatoes into the center, and wrap to form a taquito. Place in the air fryer and spay with olive/avocado oil. Fry for 15 minutes, flipping halfway through, until golden brown and crispy. Remove from the air fryer and start to assemble.
Assemble: in a cup or dish, layer the beans, salsa, sour cream, taquitos, avocado, and a sprinkle of cheese and cilantro. Enjoy!
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