Prepare Potatoes: Peel and chop potatoes, boil for 12-15 minutes until fork-tender, then mash.

Sauté Vegetables: Heat oil, sauté onions until translucent, add carrots, garlic, and spices, cook for 1 minute.

Combine Filling: Add vegetable broth and peas, cook briefly, then fold in mashed potatoes and vegan cheese.

Preheat & Assemble: Preheat oven to 410°F (210°C), fill tortillas with 2-3 tablespoons of filling, roll tightly.

Bake: Bake taquitos for 17-20 minutes until golden brown, optionally broil for extra crunch.

Serve: Let cool slightly, serve with salsa, guacamole, or vegan sour cream.