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!
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.