Vegetarian Potato Taquitos

Name: Vegetarian Potato Taquitos
Cook time: 30 min
Total time: 30 min
Ingredients: 1 package soy chorizo; 1.5 lbs gold potatoes, chopped; 1/2 yellow onion, diced; 1 clove garlic, minced; 4 chipotles in adobo, finely diced; 1 tbsp adobo sauce; 1/4 tsp salt; 1/2 tsp chili powder; 14 corn tortillas; 1 cup Jack cheese

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Ingredients

1 package soy chorizo
1.5 lbs gold potatoes, chopped
1/2 yellow onion, diced
1 clove garlic, minced
4 chipotles in adobo, finely diced
1 tbsp adobo sauce
1/4 tsp salt
1/2 tsp chili powder
14 corn tortillas
1 cup Jack cheese

Directions

Wash potatoes and chop into cubes, leaving the skin on. Add potatoes to a pot of salted water and bring to a boil. Boil potatoes for ~10 minutes or until tender. Strain potatoes and add to a large bowl. Lightly mash potatoes with a fork, leaving some chunks. Set aside
In a large pan over medium heat, add soy chorizo and cook until browned. Take out of pan and set aside
In the same large pan, cook onion with a splash of oil until softened. Add garlic and sauté until fragrant
Add potatoes to the pan along with chipotles in adobo, adobo sauce, salt and chili powder. Stir together and then add soy chorizo. Sauté for 2-3 minutes and season with salt and pepper to taste. Turn heat off and stir cheese into potato mixture
Cover tortillas with a damp paper towel and heat in microwave until pliable (~30 seconds)
Add potato-chorizo mixture to the center of each tortilla and roll tightly. Place taquitos seam-side down in the air fryer
Air fry @ 375ºF for 5-7 minutes or until browned
Serve with sour cream and guacamole

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Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

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Hand-wash, dry, and oil—three simple steps:

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What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

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How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)