4 medium russet potatoes, peeled and quartered
2 tablespoon vegan margarine
3/4 cup nondairy milk (I used soy)
1 (1 1/4 ounce) package taco seasoning
4 tablespoons vegetable oil, divided
1. Boil water in a large pot, add potatoes and cook until potatoes slide off fork easily (about 15 minutes).
2. Strain water and add margarine, milk, and taco seasoning to potatoes and mash well.
3. Add some of the mixture to each tortilla and roll to form taquitos.
4. Heat about 1 tablespoon oil in a pan for each batch of 3-4 taquitos or however many fit in your pan. Cook taquitos until browned on all sides.
Serve with rice and beans, salsa, and guacamole!
Source of recipe: I had something similar at a Mexican restaurant years ago and wanted to try a vegan version.