Comfort food// Plant-based Taquitos: don’t guac with me!

I’m writing this recipe out before I go and make this for my dinner! Tonight is TexMex- an American regional cuisine that derives from the Tejano peoples in Texas characterised by the heavy use of cumin. For many years, food critics, chefs and individuals alike have turned their nose up at TexMex cuisine and it has repeatedly been labelled as the bastardised version of Mexican cooking. I love it! Nachos, burritos, taquitos, tacos, quesadillas give it to me!!!

Compared to the rest of the world, America is a young country and doesn’t boast a lot of hyper-regionalised cuisines compared with other places, like Mexico for example. Mexico has strong and deep rooted traditions that spread into the food with each region expressing a slightly different take on the umbrella term that is “Mexican cuisine”. Its roots lie in the combination of Mesoamerican and Spanish cuisine and many of the ingredients and cooking processes used by the Ancient Mayans are deep-rooted in “proper” Mexican cooking.

But today is an appreciation for TexMex- combining old worlds with new.

I am making taquitos (little rolled tacos-cute!)


Oil for sautéing

1 medium-large sized potato peeled and chopped

1 medium grated/finely chopped carrot

3 garlic cloves minced

1 cup peas

1 onion diced

60-100ml vegetable broth

4-6 small corn tortillas

140g plant-based cheese


1 tsp curry powder

1 tsp onion powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp nutmeg

As many chili flakes as you dare

Salt and pepper to your preference


  1. Boil potatoes in salted water until fork tender and then mash them. Add butter and/milk for creamier result but this is optional
  2. Preheat oven to 200 degrees Celsius, 180 degrees Celsius fan and line a baking sheet with parchment paper
  3. Sauté diced onion until transparent then add carrot, garlic, spices and sauté for another minute or so
  4. Pour in vegetable broth and peas- I use frozen. Put on lid and cook for a few minutes or until carrot is softened. Turn off heat.
  5. Add in mashed potatoes and grated cheese. I’m using VioLife’s mature cheddar.
  6. Place a hearty 2-3 tablespoons of filling onto each mini corn tortilla and roll them up tightly. Place each little rolled taco seam side down on the baking tray
  7. Optional- brush each taquito with a little oil for extra crisp and sprinkle with taco seasoning
  8. Bake in the oven for 20 minutes or so or until golden brown (and crispy if you did step 7)
  9. Comiendo feliz!

I reckon I am going to serve up my taquitos with a small side salad and a simple homemade guac.

This recipe cost me £3.80 to make and it is satisfyingly flavourful. Today’s dinner is definitely more on the flavour side of the fence rather than the nutrition side. Style over substance perhaps. But imho, this is all part of the balance and hearing what your body wants is  just as beneficial as listening to what your body needs. Just got to find the balance which is unique to us all!

Ps. I must warn you, this meal is not nearly as good as my mom’s fish tacos. When she shares the recipe with me, I’ll be sure to share with you.

As always, peace to the planet and peace to your pockets.

Love always, The Humble Avocado x x

Published by thestayhumbleavocado

Thank you for taking the time out of your busy day to come and check out this blog. May you find peace and tranquillity and temporary escapism from the never-ending pressures of our modern day lives. The purpose of this blog is to share with you the art of sustainable living which is is both sustainable to the planet and sustainable to your pocket. I am on this journey with you and I want to share with you the new ideas and perspectives taken on board. I welcome your feedback and would love to hear your opinions, ideas and thoughts on the content added, as well as what you would like to read more of. Peace to the planet and peace to your pocket! Love always, The Humble Avocado x x

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