Flautas
I kept the name of these plain and simple because, if you’ve had flautas, you know that it says it all. You may know these as taquitos —contrarily traditionally smaller and made with corn over flour tortillas— which I had my fair share of as a kid from the mega freezer sections of stores. This classic Mexican dish is so savory and so delicious. I often find myself making these with ease from my dorm by rolling the tortillas up tight then simply bringing them up to the kitchen to sear and seal off. They’re full of flavor, completely family-friendly, and ready in less than 20 minutes!
Ingredients:
4 tortillas
1/2 can of refried beans
2 tbsp avocado oil
Toppings:
avocado fan
fresh cilantro
red chili flakes (optional)
sour cream (optional)
Directions:
Heat the tortillas up to where they’re flimsy. Spread each one with a smooth layer of refried beans or stuff with beef/chicken (see notes) and roll tightly. Be sure the flap of the tortilla is down so they don’t unroll.
Drizzle a skillet with avocado oil and turn a stovetop burner onto medium heat. Let this heat up for a few minutes.
Add the rolled tortillas to the skillet, flap side down first, for 3-4 minutes per side, until golden-brown. Hot tip: searing the flap side down first will seal off each flauta.
Top off with avocado, cilantro, sour cream (if desired), and whatever else you’re craving. Enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to about 5 days for best results.
Notes:
These are my go-to tortillas.
Linking my favorite refried beans— I’ve used these and these in flautas and they’re out of this world!
You can one-hundred percent sub sautéed ground beef/shredded chicken for the beans (or do a mixture!) for extra protein!
Sneak a 1/2 cup of organic spinach into these flautas for some extra nutrition! Simply roll it up inside :)
