Samosa Taquitos

Ingredients

2 medium russet potatoes, peeled and chopped
2 tablespoons soy milk
1 carrot, grated or diced small
1 cup peas (frozen or canned)

1 10-12 oz. bag frozen peas and carrots mix
1 small yellow onion, diced small
3 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon crushed red pepper (optional)
black pepper, to taste
¼ cup veggie broth (for suatéeing)
corn tortillas
lime/lemon juice
WYW Chili Lime

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Method

Add the chopped potatoes to a small saucepan and cover with water. Boil for about 7 minutes until tender and strain out the water. Add the potatoes to a mixing bowl along with the soy milk and mash until smooth for about 30 seconds.

Meanwhile, add the carrot, onion, garlic, peas, and all of the spices to a saucepan over medium high heat and sauté for 5-7 minutes adding some water or veggie stock along the way to keep from sticking. Once the carrots are soft, you are good to go.

Add the sauté mixture to the mashed potatoes and stir well to combine it into a thick filling.

To assemble, warm the tortillas so they do not split apart. Add a couple tablespoons of filling, roll them up, then place on a parchment-lined baking sheet.

Squeeze on some lemon or lime juice over top and sprinkled on our WYW Chili Lime. This step is optional but adds a nice touch.

Bake at 400°F for 17 mins or until your desired doneness. Dip in WYW Indian Everything Sauce and enjoy!