When I lived out in California I used to frequent a little Mexican chain called Baja Fresh, and they had what I thought were the best flautas ever. Little did I know, these were not the best flautas ever, I just didn’t have much to compare them to at that point. However, once I discovered how much I liked flautas, I started trying them more frequently at Mexican restaurants. This was hard for me, because whenever I went out for Mexican I would always order the same thing: enchiladas with red sauce. It was my staple, my comfort food…I could never go wrong with that red sauce and whatever filling choice I decided for that day. This isn’t typical to my food trying personality though, because I love trying new things (except when someone tries to mess with my enchiladas!), so I am happy I started branching out a bit when it came to Mexican food.
Anyway, flash forward years later, I’m a vegetarian, and I’ve never been able to find vegetarian flautas at a restaurant. Always with chicken or some other meat, they tempt me and then crush my flauta dreams when they don’t offer some delicious veggie option. So I set out to make a vegetarian flauta that would satisfy my flauta cravings and put the meat versions to shame! After a couple different attempts at different veggie combos, I found the best…..This is it!
These bake up in no time, and the trick to getting them crispy, instead of soggy on the bottom, is to bake them on top of a wire rack (like the kind you use to cool cookies!). You give it a light spray of non stick spray, and then load them on top in a single layer. It works amazingly well and it ensures that the whole flauta gets crispy! If you aren’t interested in vegetarian meals, you could easily add shredded chicken to this recipe…however, even without it, between the beans and the sweet potato, you get a really hearty and healthy meal. It’s great for meatless Monday’s or whenever!
Recipe Adapted from Peas & Crayons
Like Mexican food as much as us? Try out some of these delicious recipes (click on photo to see recipe):
Thanks for visiting!