Vegan Potato Stuffed Tortilla
Satisfy your cravings with this irresistible Vegan Potato Stuffed Tortilla recipe, a delicious fusion of creamy, spiced mashed potato filling wrapped in soft tortillas. Perfect for lunch, dinner, or a hearty snack, this dish combines tender russet potatoes, sautéed onions, garlic, and bold seasonings like cumin and paprika to create a flavor-packed experience. Fresh cilantro adds a burst of brightness, while an optional skillet toasting step gives the tortillas a wonderfully crisp exterior. Serve with vegan sour cream and sliced green onions for a delectable finishing touch. Ready in under an hour, this plant-based tortilla recipe is easy, customizable, and sure to win over vegans and non-vegans alike!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro
- 4 large Vegan tortillas
- 0.5 cup Vegan sour cream
- 2 tablespoons Sliced green onions
Instructions
Peel the russet potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot, fill with water to cover, and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium, and cook the potatoes for 10-15 minutes, or until they are tender and easily pierced with a fork. Drain the water and return the potatoes to the pot.
Mash the potatoes until smooth and set aside.
In a medium pan, heat olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 5 minutes or until the onion becomes translucent.
Add the cumin powder, paprika, salt, and black pepper to the pan. Stir the spices with the onion and garlic to combine well.
Add the mashed potatoes into the pan with the onion and spice mixture. Stir to combine thoroughly. Cook for an additional 2-3 minutes to let the flavors meld.
Remove the pan from heat and stir in the chopped fresh cilantro.
Divide the potato mixture evenly onto the vegan tortillas. Roll each tortilla tightly to enclose the filling.
Optionally, lightly toast the stuffed tortillas on a dry skillet over medium heat for 2 minutes on each side, if you prefer a crispy exterior.
Serve the potato stuffed tortillas warm, with a dollop of vegan sour cream and a sprinkle of sliced green onions on top.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 15.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
