February 21, 2014

baked vegetable flautas

I made these baked vegetable flautas (adapted from here) for dinner last night and they were a big hit! Everyone loved them and kept saying how tasty they were, which made me feel pretty awesome. My boys love taquitos so I decided to make them full of vegetables and all kinds of yummy spices and since these are baked instead of fried, they were actually way healthier! I served this with a brown rice/quinoa blend and a dollop of sour cream with lettuce and tomato. Wish I had had some ripe avocados but oh well! If you're looking for a vegetarian meal, or just trying to amp up your veggies for your family, try these!
2 tablespoons coconut oil (or olive oil)
1/2 large onion, diced
1/2 red bell pepper, diced
1 large sweet potato (really a yam)
2 small zucchinis, diced (1/4")
1 cup frozen white corn
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons taco sauce (I used Ortega's)
2 tablespoons sour cream
1/4 cup chopped cilantro
8 ounces Monterey Jack cheese, shredded
12 corn tortillas

Peel and dice the sweet potato into small chunks (about 1/2") and place in a medium glass bowl. Microwave for 5 minutes until fork tender. Melt coconut (or olive) oil in a large saute pan over medium high heat and add diced onions and bell pepper. Saute for 5 minutes, then add zucchini and all the spices. Saute for another 3 minutes until the zucchini is almost tender. Add sweet potato and frozen corn and saute another 3 minutes until heated through. Season with more salt and pepper as needed.

Transfer vegetable mixture to a large bowl and add taco sauce, sour cream and chopped cilantro. Set aside.

Preheat oven to 425 degrees and prepare a cookie sheet with a wire baking or cooling rack on top. Wrap the tortillas in a wet paper towel and microwave for 30 seconds (they need to be warm and pliable - if they're not at least a few days fresh they will be harder to wrap securely). Take one tortilla and brush with olive oil on one side. Scoop a spoonful into the tortilla and make a line with it in the center. Top with a sprinkle of cheese and roll up tightly and secure with a toothpick through the middle. Place on the wire rack with the toothpick sticking up (this helps secure it even more). Brush the tops of each flauta lightly with a bit more oil and then bake for 15 minutes until tortillas are crisp and the cheese is melted. Serve with sour cream, guacamole, lettuce, tomato and salsa.


  1. This is going on my list for Meatless Monday recipes. Thanks Lizzy.

    1. Hope you like it Wendy! It was definitely a hit around here! :)

  2. I just discovered your blog … love it! Not sure if you remember me, but I was a good friend of Charity's in the Stanford Ward … I sure miss her! I will for sure be following your blog, just didn't want you to think I was some random person!! Your family is adorable and so happy you are getting a girl! So great to experience both boys and girls. FUN!!

  3. totally made these tonight. didn't have taco sauce on hand, so I just used some valentina hot sauce. So yummy!


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