Oaxaca Tacos

5.0 (1 reviews)
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1 1/2 lbs. russet potatoes, peeled and quartered
2 Tbsp. margarine
1/2 tsp. salt
1/2 cup (2 oz.) shredded vegan smoked mozzarella cheese
1/2 cup (2 oz.) shredded vegan cheddar cheese
Big pinch red pepper flakes
Vegetable oil for preparing the tortillas
8 thin corn tortillas
1 small red or green bell pepper, seeds removed and cut into fine dice
Toothpicks

• Preheat the oven to 400°F.
• Place the potatoes in a pot with water to cover. Cook, covered, until tender, about 20 to 40 minutes. Drain and mash with the margarine and salt. Cool completely.
• In a small bowl, mix the “cheeses” with the red pepper flakes and set aside.
• Heat 1/8 inch of oil in a skillet over medium heat until hot. Cook 1 corn tortilla until soft, about 8 to 10 seconds on each side.*
• Put the tortilla on a plate and cover with foil to keep warm. Cook the rest of the tortillas in the oil, covering with foil when done to keep warm.
• Place each tortilla on a flat surface. Using a 1/3-cup measure, put a scoop of mashed potatoes in the middle of each tortilla. Pat the potatoes with your hand to flatten them a little. Sprinkle with 1 Tbsp. of the diced bell pepper and 2 Tbsp. of the “cheese” mixture.
• Roll each tortilla into a large tube. Use 1 or 2 toothpicks to “sew” the top flap down, so that the tortilla will stay rolled up.
• Put the tortillas in a roasting pan or on a baking sheet, toothpicks facing up. Bake until the “cheese” has melted and the tortillas start to brown and crisp around the edges, about 15 to 20 minutes.
• *Note: Do not let the tortillas get crisp; they need to be oily so that they get crisp when roasted in the oven.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind