- Yields: Makes about 12 taquitos
- Ingredient Notes: Vegetarian, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 130 cal
- 3g fat (1g sat)
- 5mg chol
- 95mg sodium
- 21g carb
- 2g fiber
- 0g sugars
- 3g protein
Ingredients
- Cooking oil spray
- 1 pound Yukon Gold potatoes, peeled and cubed
- 3 tablespoons sour cream
- 1/2 cup shredded Mexican blend or Monterey Jack cheese
- 1/8 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped green onions
- 12 (6-inch) corn tortillas
- Toothpicks
- Guacamole and salsa, for serving (optional)
Directions
Preheat oven to 375° F. Line a baking sheet with parchment paper and spray with cooking oil.
Place potatoes in a saucepot and cover with salted water by 2 inches. Bring to a boil and cook until just tender, 5 to 10 minutes. Drain and let steam for 5 minutes (to evaporate extra water).
Combine potatoes, sour cream, cheese, cumin, salt and pepper. Thoroughly mash and mix; fold in green onions.
Wrap tortillas with a damp towel and warm just until pliable, in the oven for 3 minutes or in a microwave for 30 seconds.
Place about 2 tablespoons potato mixture in the center of a tortilla, forming a thin line down the center. Roll up and place seam-side down on the prepared baking sheet; secure with toothpicks. Repeat with remaining tortillas and filling.
Spray with cooking oil and bake until crisp and golden, 25 to 30 minutes. Cool slightly before serving with guacamole and salsa.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member