Flautas



  • 20 corn tortillas

  • 3-4 medium white potatoes

  • 5 medium carrots, shredded

  • 1 large onion, diced

  • 2 medium tomatoes

  • 1 small chili pepper

  • 1 tbsp garlic powder

  • Salt and pepper to taste

  • 2 tbsp olive oil


Toppings


  • Guacamole

  • Salsa

  • Cilantro


You will need: 1 large pan, 1 medium pot, oven tray, blender, brush


Shred carrots and dice half of your onion. Fill pot with water to boil potatoes and the other half of the onion, simmer until soft. Add 1 tbsp olive oil to pan on medium heat, add carrots and diced onion and cook for 10 minutes. Place shredded carrot and onion aside mix in a bowl after cooking. Blend tomatoes, half boiled onion and small chili pepper together with little salt and pepper. Preheat oven to 425 F. Leave pan on medium heat and add the salsa that was just blended into pan. Mash potatoes and add to pan with salsa, add salt, pepper and garlic powder to the potatoes and mix well. Warm tortillas using microwave or comal pan (ideal) and start rolling your flautas! Use one spoonful of potato mash and 1 spoonful of shredded carrots. Roll your flautas and use a toothpick to keep them together. Lightly brush top of flautas with olive oil and place inside oven for 20 minutes. Serve with guacamole or your favorite salsa!


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