flautas

Crispy baked taquitos which are super easy to make, gluten-free, stuffed with a hearty veggie mixture, and vegan cheese. These crispy vegetable flautas are bursting with flavor and can be enjoyed as a snack, dinner or side dish!

Easy Vegan Baked Taquitos

potatoes

tbsp oil

carrot

onion

garlic

peas (frozen

curry powder

onion powder

tsp cumin

nutmeg

3/4-1 tsp sea salt (or less/more to taste)

tsp smoked paprika

Red pepper flakes (to taste)

Black pepper (to taste)

vegetable broth

oz vegan cheese (of choice)

Taco seasoning (to sprinkle on top of taquitos (optional))

8-10 small/medium tortillas ((*see notes))

Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.

Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.

Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.

Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or cream cheese). I used my easy vegan cheese sauce. Use a fork or a potato masher to combine everything.

Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.

Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top.

Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional).

Serve with salsa, sour cream, vegan queso or guacamole. Enjoy! Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.

https://content.jwplatform.com/videos/bW83QqI3.mp4

Crispy vegan baked taquitos which are super easy to make, gluten-free, and delicious. These meat-free flautas are filled with a hearty veggie mixture that is bursting with flavor. Enjoy this simple rolled taco recipe as a snack, dinner or side dish!

Easy Vegan Taquitos | Baked Veggie Flautas

A quick and easy method for making taquitos (corn tortillas) or flautas (flour tortillas) in your air fryer! Air Fryer Chicken Taquitos take only five ingredients and they're a great way to use up leftover cooked chicken!

Air Fryer Chicken Taquitos (or Flautas!)

chicken breast (any leftover or rotisserie chicken works)

cheese

(1/4 cup) cream cheese

chunky bean & corn salsa

taco size tortillas (8 inches – flour

avocado oil spray

Make the filling

Combine the cooked meat, cheese, cream cheese and salsa together in a bowl until completely blended.

Roll up the taquitos/flautas

Use your spoon to loosely mark/divide the bowl of filling mixture into four quarters (this helps make each taquito about the same size). To make it easy, use flour tortillas because they don&#8217;t rip (flautas). If using corn tortillas (taquitos), warm them by wrapping in a paper towel and microwave on medium power for 10 second intervals until just barely warm to the touch (20 or 30 seconds max). Arrange a quarter of the filling in a line across the widest part of each tortilla (lots of pictures in the post above!). Roll them up and place them into the air fryer, then give a quick spray over the entire thing with your spray oil.

Cook

Air fry for 7-10 minutes at about 375F (my air fryer is analog so it&#8217;s not exact). Check them at 5 minutes so see how fast they&#8217;re cooking. You want the taquitos to be nice and golden brown all around. Top with your faves: guacamole, sour cream, cilantro, salsa, tomato, etc. Serve over some greens for a full meal.

To freeze

Make the filling and roll the taquitos, but instead of cooking them, place each taquito on a small baking sheet with the edge of the tortilla facing down so they stay rolled. Transfer the frozen taquitos into a storage container with an airtight seal and keep them for 3-6 months! Cook from frozen: Place frozen taquitos in a single layer in your air fryer and spray with a quick spritz of avocado oil. Cook at 375F for 12-15 minutes, checking at 10 minutes to see how fast they&#8217;re cooking.

https://projectmealplan.com/air-fryer-chicken-taquitos/

Step 1 - Make the filling: Combine the cooked meat, cheese, cream cheese and salsa together in a bowl until completely blended.

Air Fryer Chicken Taquitos Step 1

Flautas de pollo (taquitos crocantes)

pechugas de pollo (o 6 filetitos de pollo (Aprox 600 grams))

cda aceite de oliva

½ cebolla blanca (picada finamente)

dientes de ajo (picados finamente, rallados o molidos)

Sal y pimienta

tortillas (yo usé Tía Rosa)

brochetas / palitos de anticucho / mondadientes

300 ml aceite vegetal (yo usé de canola)

palta (molida + sal, pimienta, limón, aceite, a gusto)

½ taza lechuga picada en tiras

En una olla pequeña, pon el pollo y cúbrelo con agua a temperatura ambiente. También échale sal.

Cocínalo a fuego medio por 15-20 minutos o hasta que esté totalmente cocido, pero no lo cocines de más porque se puede secar. Cuando esté listo, retíralo y reserva.

Precalienta una sartén a fuego medio, agrega el aceite de oliva y la cebolla picada. Saltéala por 5-10 minutos o hasta que huela dulce y comience a dorarse.

Agrega el ajo y mezcla por un minuto para cocinarlo. Retira la cebolla y ajo y ponlo en un bowl.

Deshilacha / desmenuza el pollo y mézclalo con la cebolla y ajo. Corrige el nivel de sal y agrega pimienta

Para el relleno

Forma una línea de relleno en el centro de una tortilla. Envuélvela y ciérralas con una brocheta o palito de anticucho. También serviría un mondadientes. Repite con todas las flautas.

Precalienta el aceite en una sartén a fuego medio-alto

Agrega las flautas y fríelas hasta que estén totalmente doradas, girándolas cuando sea necesario.

Una vez listas, espera un par de minutos y retira el palito que las mantiene armadas con cuidado.

Para el armado y cocción

Sírvelas calientes con lechuga picada, una salsa que mezcla la crema ácida, aceite de oliva, sal y pimienta y la palta molida.

Para servir

These Buffalo Chickpea Taquitos are crispy, spicy, and satisfying! No chicken needed for this protein-rich and delicious recipe. The taquitos are gluten-free, vegan, and easy to make.

Buffalo Chickpea Taquitos

vegetable oil

bell pepper (chopped)

chickpeas

tomato sauce ((passata))

tbsp hot sauce ((or more to taste))

tbsp plant-based milk

tbsp balsamic vinegar

tsp coconut sugar ((or brown sugar))

garlic powder

Sea salt & black pepper (to taste)

Chili powder (to taste)

flour tortillas

vegan cheese sauce ((or your favorite dipping sauce))

Using a fork, roughly mash the chickpeas in a bowl.

Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.

Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.

Taste the mixture, if you want it spicier, add more chili powder to taste.

Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.

Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.

Brush them with a little bit of vegetable oil (to make them even more crispy).

Bake in the oven for about 15-20 minutes or until they are  golden brown and crispy.

Drizzle with vegan cheese sauce (optional) or top them with your favorite vegan cheese before baking. Enjoy with your favorite dip!

https://content.jwplatform.com/videos/TeLh47W6.mp4

Buffalo Chickpea Taquitos which are crispy, spicy, and satisfying! No chicken needed for this protein-rich and delicious recipe. These rolled tacos are gluten-free, vegan, and easy to make.

Buffalo Chickpea Taquitos (Easy Baked Recipe)

Black Bean Flautas

red onion (thinly sliced)

poblano pepper (cored and diced)

black beans (drained)

chicken broth

butter

tomato (diced)

scallions (green onions) (chopped)

lime (quartered)

southwest seasoning

flour tortillas ((6-8" round))

shredded pepper jack cheese

guacamole

sour cream

olive oil (as needed)

hot sauce (for drizzling on top)

In a small bowl, stir together the diced tomato, a large squeeze of lime juice, the chopped scallions, a drizzle of olive oil, then season with salt &amp; pepper. Set aside.

Heat a drizzle of olive oil in a large frying pan over medium/high heat. Add the diced poblano and the sliced onion, cooking for 6-8 minutes, or until softened. Add 2 tablespoons of southwest seasoning, and half of the drained black beans. Cook the mixture, stirring frequently, for around 5-6 minutes. Season with salt and pepper, then remove from heat.

In a small pot, over medium/high heat, add the other half of the black beans with a drizzle of olive oil, cooking until softened (around 4-5 minutes). Stir in 1/4 cup of chicken broth and 2 tablespoons of butter, until well combined. Remove from heat and mash the beans with a masher or fork until mostly smooth. Season with salt &amp; pepper.

Assemble the flautas. Evenly spread the mashed black beans onto one half of the tortilla. Sprinkle with pepperjack cheese, and divide the filling between the tortillas. Roll up the tortillas, starting with the filled side, and place them seam side down on a plate.

Wash out the pan you used to cook the filling, then drizzle olive oil into that same pan over medium/high heat. Once it&#x27;s hot, place the flautas in seam side down. Cook them carefully, rotating until they&#x27;re golden brown and crispy on all sides (2-3 minutes per side).

Plate the flautas (3 per serving)... top with the prepared pico de gallo, sour cream, gaucamole, and hot sauce. Enjoy!

These baked Chicken and Spinach flautas (aka taquitos) are made with flour tortillas, rotisserie chicken, spinach, and cheese.

Simple Baked Flautas with Chicken and Spinach

flour tortillas (6 to 8-inches in diameter)

fresh spinach, chopped (4 oz)

rotisserie chicken, shredded

Monterrey Jack cheese

Olive oil or coconut oil spray

Preheat oven to 450˚F.

If you are using uncooked tortillas, cook them per the directions on the package. If using cooked tortillas that are larger than 6 inches in diameter, you may want to cut them in half.

Place fresh spinach into hot skillet and heat just until wilted. Or microwave fresh spinach in a small covered bowl until the leaves wilt. Drain off all liquid.

If using frozen spinach, defrost in a small bowl in the microwave. Press out as much liquid as you can.

Distribute equal amounts of shredded cheese, chicken, and spinach down the center of each tortilla. See the picture above.

Starting with one side (or the long side if using a tortilla cut in half), tightly roll each tortilla and place it onto a cookie sheet seam-side down. The cheese will melt and stick as these flautas bake, so I recommend lining a cookie sheet with non-stick aluminum foil, parchment paper, or a silicone baking mat for easy removal of the flautas and quick clean-up.

Spray both sides of rolled tortillas with olive oil or coconut oil.

Bake at 450˚F for 8 minutes or until the flautas start to brown. Carefully flip flautas so the seam-side is up and continue to bake for another 5-8 minutes until flautas are golden brown and crispy all over.

Note: If seams start to pop open after you flip flautas, gently press them back together with your tongs while flipping.

Crispy Potato Flautas are filled with creamy mashed potatoes, fried until golden brown, and topped with lettuce, pico de gallo, salsa, queso fresco and crema.

Crispy Potato Flautas Recipe

Cups Mashed Potatoes (made

10-15 corn tortillas

Tropical Queso Fresco

Tropical Crema Mexicana

Lettuce

Pico de Gallo

Salsa Verde

coconut oil (for frying)

Prepare the mashed potatoes.

Fill each tortilla with mashed potatoes, roll up, and insert a toothpick to keep them together.

Fry in oil (I use coconut oil for this)

Remove, pat dry, and put on a plate.

Top with chopped lettuce, pico de gallo, salsa verde, queso fresco, and Mexican crema.

Chicken Confit and Potato Flautas with Ensalada de Nopales

lbs chicken thighs (bone-in, skin on)

olive oil

thyme

lb Yukon Gold potatoes

milk

salt

cilantro

limes

60 oz canned nopales

white onion

serrano peppers

oz queso fresco

Black pepper

avocados

ice cubes

masa harina

water

Preheat oven to 275 degrees.

Place chicken thighs, thyme, one head of garlic (sliced in half), and 2 tablespoons kosher salt in a Dutch oven or other oven-safe pot. Cover chicken in olive oil until completely submerged.

Cover the pot and cook for 3 hours.

Fill a large pot with water, bring to a boil, and add salt to season.&amp;nbsp;

Peel and cut your potatoes into quarters and add to the pot. Cook through until tender (10-15 minutes) and strain.&amp;nbsp;

Add potatoes to a bowl and finely mash. Add milk, butter, and all of the cooked garlic from your confit chicken.

Whip together using a beater or potato masher and season to taste.&amp;nbsp;

Once chicken has cooled, remove from oil, pull apart with two forks, and mix in with mashed potatoes.&amp;nbsp;

Add the juice from one lime and 2 tablespoons minced cilantro, and mix.

Drain and rinse your nopales and add to a large bowl.&amp;nbsp;

Finely dice tomatoes, serranos, 2 cloves garlic, onion, and one bunch cilantro (including soft stems) and add to the bowl.&amp;nbsp;

Add the juice of two limes.

Sprinkle with queso fresco (to your liking) and salt and pepper to taste. Mix well and refrigerate.

Add two large avocados, one bunch cilantro (tough stems removed), 2 cloves of garlic, and juice of two limes to a blender. Puree, adding ice cubes to thicken.&amp;nbsp;

Add salt and pepper to taste. Refrigerate, covered, until ready to use.

Slowly add 2 cups of warm water to 2 cups of dry masa flour in a bowl, stirring the masa to incorporate evenly by hand.

Knead until the water is evenly incorporated and no dry, powdery spots remain. Masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Form a ping pong sized (about 2oz) ball of masa and press in a lined tortilla press.

Remove the top plastic liner and place about 1 oz (2 tablespoons) of filling in the center of the formed tortilla in a long narrow strip.

Using the bottom tortilla liner, nudge the left side of the tortilla towards the center, then the right.

Bring the top of the tortilla towards the center, then use the liner to roll the remaining side in a sushi-like style, tightening slightly as you roll.

Proceed by building all flautas, then cover with a clean kitchen towel and set aside.

Fill a large pot with cooking oil and heat until a cooking thermometer reads 320 degrees.

Add your flautas 3-4 at a time depending on size of pot and cook for approximately 8 min, turning occasionally, until golden brown on all sides.

Drain and set aside on a wire rack.

Plate by spreading green sauce on a platter in a circular fashion, placing 3-4 flautas atop it, and then garnish with nopal salad and additional queso fresco if desired.

Top 8 flautas recipes from across the web

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Top Tags

Easy Vegan Baked Taquitos

Air Fryer Chicken Taquitos (or Flau...

Flautas de pollo (taquitos crocante...

Buffalo Chickpea Taquitos

Black Bean Flautas

Simple Baked Flautas with Chicken a...

Crispy Potato Flautas Recipe

Chicken Confit and Potato Flautas w...

Top 8 flautas recipes from across the web

The most viewed flautas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Baked Taquitos

Air Fryer Chicken Taquitos (or Flau...

Flautas de pollo (taquitos crocante...

Buffalo Chickpea Taquitos

Black Bean Flautas

Simple Baked Flautas with Chicken a...

Crispy Potato Flautas Recipe

Chicken Confit and Potato Flautas w...

The most viewed flautas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine