Mashed Potato and Poblano Flautas

Mashed Potato and Poblano Flautas

Stuffed with mashed potato and sauteed poblano pepper and onion, these vegetarian flautas make a delicious main dish or appetizer.

Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
277 Calories

Recipe Instructions

Step 1
Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Step 2
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
Step 3
Peel away and discard potato skins. Transfer potato flesh to a large bowl.
Step 4
Lightly spray a nonstick baking sheet with cooking spray.
Step 5
Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
Step 6
Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
Step 7
Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
Step 8
Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • nonstick cooking spray
  • ½ medium onion, diced
  • 12 (6 inch) corn tortillas, warmed
  • 1 teaspoon whole cumin seeds
  • 2 medium russet potatoes, scrubbed
  • 1 small poblano pepper, diced
  • 1 tablespoon unsweetened almond milk

Categories

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