These baked potato taquitos are a wonderful meatless meal opportunity – easy to put together and delicious with creamy avocado dip!
It’s always convenient to have a meatless dinner option in those times when you find yourself without any beef or chicken (or yes, even pork) in the fridge or freezer. Or, in our case, loads and loads of potatoes to use up. We either use them in Instant Pot Potato Soup or this easy recipe for Meatless Potato Taquitos with creamy avocado dip.
It’s definitely a hands-down winner between all of us here in the house. Even better, it’s not all too complicated to make, which is a huge bonus!
We use our Instant Pot to peel and steam the potatoes. Don’t bother dicing them up, we just peel and cut into large chunks before setting in the steamer insert in our Instant Pot.
Baked Potato Taquitos with Creamy Avocado Dip
Pour in a cup or so of water and manually cook them on high pressure for 13 minutes, then remove the potatoes and coarsely mash them. Your goal is not to have creamy, perfect potatoes – after all, they are going into taquitos.
Season up those coarsely mashed potatoes with your choice of seasonings and set aside. Be intentional about seasoning – more is always a good thing!
Gather up your stack of organic corn tortillas and wrap them in a clean kitchen towel that has been saturated in water and wrung out really well. Tuck those tortillas in there like a Christmas present, and pop them in the microwave for 45-55 seconds.
Dip and flip
In the mean time, gather a medium skillet and add 1/4 C of avocado oil – you can also use olive oil or coconut oil too. Take your tortillas, one by one, and on low heat, dip and flip. Dip and flip. Dip and flip. Don’t let them sit in that oil too long, you just want them in there long enough to allow the taquito to roll without cracking.
And remember ~ olive oil, coconut oil and avocado oil are healthy fats that are wonderful in moderation :)
Once you dip and flip, lay on a plate – I love doing 5 or 6 at a time. Spread some of your potatoes down from left to right, and roll that baby up tight. Place on a lined cookie sheet. Repeat with all of your tortillas.
Bake until crisp
Preheat your oven to 350 degrees F. Once your oven is preheated and you have your taquitos rolled, pop that pan in the oven to bake for 20-25 minutes.
Creamy avocado dip
As those taquitos bake up nice and crispy, pull out two ripe avocados and remove the skin and pit. Place the flesh into the blender or food processor along with 1 C. of greek yogurt – we use our own homemade yogurt we make with raw milk and it works wonderful because we always have some on hand.
Add a little zip by throwing in a jalapeño as well (remove the stem first!) Once that’s pureed, pour into a serving dish so you can dip your taquitos when you are ready to eat!
These taquitos are best eaten immediately. Make enough for everyone with perhaps just a few extra. It’s a wonderful way to use up an abundance of russet potatoes!
These baked potato taquitos are a wonderful meatless meal opportunity ~ they are easy to put together and are wonderful served with creamy avocado dip!
Ingredients
- 2 dozen corn tortillas, preferably organic
- 2 large russet potatoes, peeled and cut into large chunks
- 4-5 Tbsp olive oil or avocado oil
- salt and pepper, as needed for seasoning
- 2 ripe avocados, pit and skin removed
- 1 C. greek yogurt (homemade yogurt works well too)
- 1 jalapeño, stem removed and finely diced
Instructions
- In your Instant Pot, place your steamer basket and lay those potatoes directly on top. Add 1 C. water and lock the lid. Close the valve, and set the pot for 13 minutes at high (manual) pressure. Release the pressure, and dump any excess water - move the potatoes to a medium bowl and coarsely mash.
- (If not using a pressure cooker, dice the potatoes and boil on the stovetop until tender).
- Soak a clean dish towel in water and wring out completely. Lay your stack of corn tortillas within and wrap the dish towel around completely. Place in the microwave for 45-55 seconds. Remove.
- In a medium skillet, heat your oil on low/medium. Place the tortillas, one by one, in the skillet - dip in the oil, gently flip to do the opposite side. Stack on a clean plate - 5 to 6 at a time.
- Spoon 2-3 Tbsp of potatoes down one end of the corn tortilla in a straight line, then gently roll up and place in a baking pan. Repeat until all tortillas are exhausted.
- Pop the pan in a preheated oven (350 degrees F) for 20-25 minutes or until crispy.
- To make the avocado dip: place the avocado flesh, greek yogurt and jalapeño in the food processor or high quality blender and blend until combined. Pour into a serving bowl.
Notes
*Please try to use organic ingredients whenever possible.
