MAKING THE POTATOES:

5lbs Russet potatoes cubed into 1-2" cubes (up to you on whether to use skins or not)

3tbs dried basil

2tbs garlic powder

2tbs onion powder

3-6tbs organic balsamic vinegar

Add all ingredients then just cover potatoes to pot in water and bring to boil stirring ocassionally.

Boil potatoes until fork tender all the way through...maybe a little more tender than you'd normally cook them.

Drain the water into the sink.

Rough-mash the potatoes by mixing slowly while adding the non-dairy milk.

MAKING THE FILLING:

1-2 Avocados Mashed

1 Large Sweet Onion in a Medium Chop

5tbs of Nutritional Yeast

Garlic Powder (to taste)

1 large bunch of Spinach Chopped

1 very small bunch of Cilantro finely Chopped

1 batch - Rough-Mashed Potatoes

Finely chop the spinach and cilantro and add to the skillet heating over medium along with the mashed avacado and some lemon juice enough to lightly steam and 4-5tbs of nutritional yeast.  Once steamed in a gooey/thick fashion careful not to overcook move over to mashed potato mixture and mix in.

Then bring the second skillet with onions, garlic powder and vinegar to medium and sauté for a few minutes until tender and translucent, preferably dark and caramelized.  Once the liquid is starting to evaporate and there's not much left add a tbs of fajita seasoning.  Then add a splash or two of water to de-glaze them from the bottom of the pan and mix it all in letting saute/carmelize some more.  (be careful not to get too much water or you'll dilute the carmelized flavor).  Repeat with one more iterations of fajita seasoning and two more deglazing episodes.

The last time you deglaze just let the sauce the onions are in thicken a little and add the whole lot to the mashed potato mixture.

Mix in very well adding the remaining fajita seasoning.

Cook for a 2-3 more minutes in large skillet or until thickens a bit then pull from heat.

Final Prep:

Layout corn tortillas and brush  with lime juice/braggs lightly and sprinkle with fajita seasoning or perhaps taco seasoning or just some paprika if you so desire..

Put 2-4tbs of mashed potato mixture in the tortilla and roll.

Place the taquitos into the air fryer or oven until crispy.  I did the corn tortillas in the oven at 410 for 25min and was just about right.  Then I did some vegetable flour tortillas in the air fryer for 10min each and was perfect.

Serve with:

I like to serve it with guacamole, pico chips and green salsa.