Sunday, February 2, 2014

Vegan Flautas

My husband judges all Mexican restaurants by how good their chicken flautas are.  I always liked the idea of them so set out to come up with a vegan version several years ago.  I've changed it a few times and now it's just about perfect.

This is probably one of the least healthy meals we have since they are fried.  I try to use as little oil as possible though and we only have these once or twice a year.  Plus they are obviously better than the restaurants because I don't use chicken!

Please notice that the rice is already cooked.  I hate when I get part way through a recipe and realize it calls for cooked rice.  This is a really good use for leftover rice.

Flautas

2 medium red potatoes, cut in cubes
1 small onion, diced
1 red pepper, diced
1/2 jalapeno, finely diced
1 tsp olive oil
1/2 tsp chili powder
1 15-oz can black beans, drained and rinsed
1 cup cooked brown rice
1/4 cup cilantro
1/2 cup coconut oil (approximately)
12 corn tortillas
Toppings such as salsa, guacamole, vegan sour cream

Bring a pot of water to boil.  Cover and simmer the potatoes until tender (about 30 minutes).  If you don't have leftover rice, start cooking the rice now as well.  Wrap the tortillas in foil and place in a 175 degree oven until you are ready to use them.

In a sauce pan, heat 1 tsp oil over medium heat.  Saute the onion, bell pepper, and jalapeno until softened but not browned.  Add the chili powder and stir to coat.  Add the cooked rice and black beans.  Cook over low heat for 5 minutes.  Stir in the cilantro.

Once the potatoes are done cooking, drain the potatoes and add them to the other ingredients.  Stir well to combine and then lightly mash to mixture with a potato masher so that it is still chunky but smashed together.

Remove the tortillas from the oven and increase the temperature to 225.  Place a draining rack over a baking sheet.  Place 2-3 tablespoons of potato mixture in each tortilla and roll them tightly.  

In a large, high sided skillet, heat a few tablespoons of the coconut oil (enough to cover the bottom of the pan) over medium heat.  Place as many of the rolled tortillas into the pan as you can fit, seam side down.  Do not move them for about 5 minutes or until nicely browned.  Turn with tongs and cook the other side 5 additional minutes.  Remove the flautas from the pan and place them on the wire rack over a baking sheet.  Place them in the warm oven as you continue with the remaining flautas.  

Allow all fried flautas to sit in the warm oven 15-30 minutes before eating.  This will make them less greasy.