Potato and Green Chili Taquitos

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INGREDIENTS:

  • 4 small/medium russet potatoes
  • 1 small can of green chilis
  • 1/2 onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2-1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 cup vegan plain yogurt, I like Kite Hill
  • 1 tablespoon nutritional yeast (optional)
  • 1 pack corn tortillas
  • oil for frying

Avocado Cream:

  • 1 avocado
  • Juice from 1 lime
  • 1/3 cup vegan plain yogurt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt
  • 2-3 tablespoons water

INSTRUCTIONS:

  1. Peel and dice potatoes. Bring a medium to large pot of water to a boil, and add the potatoes. Boil until potatoes are soft, and you can get a fork through them.
  2. Drain potatoes in a colander, and set aside still in the colander.
  3. In the pot you boiled the potatoes in, heat 1 teaspoon of oil. Add the onion, can of chilis, and spices. Let cook on medium heat until the onions are soft. Add the potatoes back to the pot and mash the potatoes, onions, and peppers with a hand masher, or an electric mixer. If using nutritional yeast, add it in and stir.
  4. Add a few tablespoons of the mashed potato mixture to a tortilla. Spread the mixture evenly over the surface of the tortilla then roll it up. Repeat with remaining filling and tortillas.
  5. In medium skillet with high sides, heat 1/4 to 1/2 inch of oil on medium heat.
  6. Add a few tortillas at a time to the hot oil, SEAM SIDE DOWN. Let the taquitos cook for a few minutes before carefully flipping them. It works best to use a pair of metal tongs to flip them. Allow them to fry on the other side for a few minutes until crisp. Once done, remove from oil and allow to cool on a wire cooling rack, with some paper towels underneath. Repeat with remaining taquitos.
  7. To make the Avocado cream, add a peeled and pitted avocado, and the remaining ingredients to a food processor and blend until perfectly smooth. Use 2-3 tablespoons of water depending on how thin you want the cream.
  8. Serve taquitos with avocado cream, and some salsa, or pico.

serves 4-6