Start by placing peeled potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes, or until fork-tender. Drain and mash them until smooth.

In a large skillet, heat oil over medium heat. Add chopped onion and sauté for 3 minutes. Then add grated carrot and minced garlic, stirring frequently for about 2 minutes.

Pour in vegetable broth and peas, cover with a lid, and cook for another 5 minutes. Remove the lid and let the filling cool slightly.

In a large bowl, mix the sautéed vegetable filling with mashed potatoes and vegan cheese. Stir until well-combined and creamy.

Preheat your oven to 410°F (210°C) and line a baking pan with parchment paper.

Warm the tortillas and spoon filling onto each, then roll them tightly seam-side down on the baking sheet.

Brush the tops with a little oil and bake for 17-20 minutes until golden brown and crispy.

Once baked, let them cool slightly and serve warm with salsa or guacamole.