Vegetarian Taquitos

2 medium-large potatoes, peeled & chopped
½ tbsp rice bran oil
1 medium carrot, grated or finely diced
½ medium-large onion, chopped
3 garlic cloves, minced
1 cup peas, frozen or canned
1 tsp curry powder
1 tsp onion powder
½ tsp ground cumin
¼ tsp ground nutmeg
SIDS SALT & PEPPER to taste
¼ tsp smoked paprika
Chilli flakes, to taste
¼ cup vegetable stock
140 g cheese of choice
Taco seasoning to sprinkle on top of taquitos
8-10 small/medium GF tortillas (*see notes)

Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender, about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of milk for a creamier result. Set aside.
Heat oil in a pan over medium-high and add chopped onion. Sauté for 3 minutes, stirring frequently, then add grated carrot, minced garlic, all spices and sauté for a further minute.
Pour in vegetable broth, add peas, put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse. (no need to cook, add them in the next step) Turn off the heat.
Add mashed potatoes and cheese. (you can use store-bought grated vegan cheese or cream cheese) Use a fork or a potato masher to combine everything.
Taste the veggie mixture and adjust seasonings. Add more SIDS SALT & PEPPER to taste. If you want it spicier, add more chilli flakes to taste.
Preheat oven to 210°C and line a large baking tray with baking paper.
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 tray, next to each other.
Brush with a little oil (to make them even more crispy) and sprinkle some taco seasoning on top.
Bake in the oven for about 17-20 minutes until they are golden brown and crispy. Grill for a few minutes. (optional)
Serve with salsa, sour cream, queso or guacamole. Enjoy! Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.
Notes
Peas: If you aren't a fan of peas, simply use chickpeas or beans to add healthy plant-based protein.
Vegan Meat: You can use vegan ground "beef" as a meat substitute. Simply fry it together with the onion in a pan.
Crispy Taquitos: Want the taquitos extra crispy? Pan-fry them with some oil instead of baking until nicely browned on all sides and crispy.
Tortillas: I use homemade gluten-free tortillas. They are also grain-free, pliable, and delicious. If you are using store-bought corn tortillas, make sure to warm them in a pan (with a lid on) or wrapped in a damp paper towel in the microwave. (for about 30-40 seconds) You can also use flour tortillas. (if you aren't gluten-free)