These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp.
2 Russet potatoes, baked or microwaved (skins discarded)
1 tbsp. Almond milk (unsweetened)
12 Corn tortillas
Categories
Main Course
Cuisine
Mexican
Steps
Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.
In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.
Warm the tortillas until they are pliable.
To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.
Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.
Nutitrion
Serving Size: 1 serving
Calories: 96 kcal
Carbohydrates: 19 g
Protein: 3 g
Fat: 1 g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 176 mg
Sugar: 1 g
Unsaturated Fat: 2 g
Reviews
Harry on 2022-07-11 (5 stars): So good! Easy and fast.
Izzie on 2021-02-06 (5 stars): These remind me of my childhood - my best friend’s mom used to make potato flautas as an after school snack. I thought they were the most delicious thing ever. I still do!
