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Feasting With FARE: Taquitos

On this episode of Kid Cuisine Remix we have an extra special recipe that is kid-friendly, Top-9 food allergen free, vegan, AND free from beans, avoiding one of Zacky's allergens!

Ingredients

  • 1 lb. red potatoes
  • 1-2 Tbsp. vegan butter
  • 1 tsp. onion powder
  • ½ tsp. sea salt
  • ½ cup corn kernels
  • ¼ cup shredded non-dairy cheese
  • 8 small corn tortillas
  • Spray olive or avocado oil
  • Your favorite salsa for dipping 

Instructions

  1. Halve and boil the potatoes until fork tender, leaving the skins on or removing them (whatever you like)
  2. Preheat your oven to 400°F
  3. When tender, drain and transfer to a bowl. Add in the butter, onion powder, and salt. Smash until smooth or leave some chunks in (I like a few chunks). Fold in the corn and non-dairy cheese. 
  4. Prep your tortillas by steaming them in the microwave for 30 seconds. 
  5. Place a spoonful of filling in a line down the middle, roll into a taquito and place seam side down on a greased cookie sheet. Repeat for the rest of the tortillas. 
  6. Spray the tops with oil and bake in the oven for 3-5 minutes until golden. Flip and cook another 3-5 minutes. 
  7. Serve with your favorite salsa.

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