creamy potato & chick'n flautas
- 1 1/2 tbsp olive oil, divided
- 1 1/2 cup yellow onion, diced
- 1 serrano pepper, diced small (seeded if you don’t like spicy or omit entirely)
- 2 tbsp minced garlic cloves
- 1 1/2 cups corn
- 3 large russet potatoes, peeled, cubed and boiled
- 1/2 cup vegan sour cream
- 3/4 cup vegan cream cheese, room temperature
- 3/4 cup shredded vegan cheese (cheddar or mozzarella or a mix!)
- 1 tsp cumin
- to taste salt & pepper
- 1 cupgreen onions, sliced, divided
- 1 (28-ounce) cantomatillos, drained and roughly chopped
- 2 cupssafflower oil (or preferred high heat oil)
- 8 (8-inch)flour tortilla
- 1 (12 ounce) canblack beans, rinsed and drained well (vegan black refried beans are great here too)
- 1/2 pkggardein teriyaki chick'n strips, thawed
- 1medium to large avocado, halved, pitted and mashed
- Shredded vegan cheese, for garnish (cheddar or mozzarella or a mix)
- 1/3 cupchopped cilantro, for garnish
Over medium-high heat, add 1 tablespoon of the olive oil and sauté yellow onion, half of the red bell peppers, and the serrano pepper, to a large saucepan and cook for about 3 minutes. Add the garlic and sauté for about a minute more. Turn off heat, add in the corn and set aside.
In a medium bowl, mash the potatoes with a fork or masher, then fold in the sour cream, cream cheese, cheese, cumin, salt and pepper. Stir in 1/3 of the sliced green onions and add into the corn/pepper mixture. Season, to taste, with salt and pepper. Keep warm.
In a small pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and sauté briefly. Stir in 1/3 more of the green onions, and then the tomatillos. Simmer for 5 to 6 minutes, then puree in a blender (be very careful blending hot liquids) and keep warm.
Preheat the oven to 250ºF and put a cooling rack on a baking sheet pan. Heat the oil to 350ºF in a large deep skillet. Be sure to have tortillas, beans, potato mixture, sliced avocado and toothpicks ready to go. You will also want to have a plate lined with paper towels for draining.
Put a tortilla on a flat, dry work surface. Lay about 3 tablespoons of the black beans along 1 side. Top with about 1/3 cup of the potato mixture, 1-2 thin chicken strips and avocado. Don’t over stuff or your flauta will fall apart. Roll tightly, cigar style and seal with a toothpick. The best way to seal it is as though you are pinning fabric with a straight pin, where both the tip and the end are exposed. Do this where the sides of the tortilla overlap. Once rolled, it should look like a fat cigar that’s open on both sides. Set aside and repeat with remaining ingredients.
When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful not to burn as they cook quickly. Drain on paper towel lined plate and remove the toothpicks. Keep warm in the oven on the cooling rack.
Put 1/4 cup of tomatillo sauce on a plate lay flautas down then sprinkle with cheese, cilantro and green onions. You may want to serve with a dollop of fresh guacamole.
Yields 8 servings
If you are opposed to frying your flautas, brush them with a little oil and bake them at 350ºF until golden brown and coked through.
***This Chef Inspired recipe was created by our good friend, The Healthy Voyager!