Like meatless Mexican food? Try these super simple potato and cheese vegetarian taquitos. If you've got leftover mashed potatoes, these vegetarian taquitos would be even quicker and easier.

Ingredients

• 1 1/2 pounds potatoes, coarsely chopped
• water for boiling potatoes
• 2 Tbsp butter or margarine
• 1/2 tsp salt
• 1 cup shredded cheese (use cheddar, mozzarella or a Mexican blend)
• red pepper flakes or hot sauce (optional)
• olive oil or vegetable oil
• 8 thin corn tortillas
• 1 red or green bell pepper, diced small

• Prep Time: 15 minutes
• Cook Time: 40 minutes

• Total Time: 55 minutes
• Yield: about 8 taquitos or 4 servings

Preparation

Pre-heat the oven to 400 degrees.
In a large pot, cover the potatoes with water and bring to a boil. Cook, covered, until soft, about 20 minutes. Drain the potatoes well, then mash together with the butter or margarine and salt. If you have leftover mashed potatoes on hand, that would also work well.

Heat a small amount of oil in a skillet and use tongs to carefully heat each individual corn tortilla for about ten seconds on each side.

This step is to make them a bit more pliable andoily, so that they'll crisp up nicely in the oven; you don't want them to get crispy now at this step.

To prepare your taquitos, place about 1/3 cup of mashed potatoes in the middle of each torilla, and add about a tablespoon of diced pepper, two tablespoons of cheese and a dash of red pepper flakes or hot sauce, if you'd like.

Roll up each of your taquitos, and place them in a baking pan or on a baking sheet. You may need to stick a few toothpicks in them to get them to stay rolled up at this step.

Bake your vegetarian taquitos in the oven for 15 - 20 minutes, until cheese has melted and tortillas are nicely crisped.

Taquitos should be served with something to dip them in: guacamole (my own favorite!), sour cream, salsa, or all three.