Vegan Tomatillo Taquitos

Vegan Tomatillo Taquitos
Carolyn Scott-Hamilton

Ingredients

  • 1 1/2 Tablespoon  olive oil
  • 1/2 Cup  diced yellow onion
  • 1 1/2 Cup  diced red bell pepper
  • serrano pepper, diced finely (optional)
  • 2 Tablespoons  minced garlic
  • 1 1/2 Cup  corn
  • large russet potatoes, peeled, cubed, and boiled
  • 1/2 Cup  vegan sour cream
  • 3/4 Cups  vegan cream cheese, room temperature
  • 3/4 Cups  shredded vegan cheese, such as Cheddar, mozzarella, or a mix, plus more for garnish
  • 1 Teaspoon  cumin
  •   Salt and pepper, to taste
  • 1 Cup  scallions, sliced
  •   One 28-ounce can tomatillos, drained and chopped roughly
  • 2 Cups  safflower oil, or preferred high heat oil
  •   Eight 8-inch flour tortillas
  •   One 12-ounce can black beans, rinsed and drained well, or vegan black refried beans
  • medium to large avocado, halved, skinned, pitted, and mashed
  • 1/3 Cup  chopped cilantro, for garnish

All the crunch, stuffed with cheese and potatoes and topped with tangy tomatillos — you’ll want this morning, noon, and night! Who says you can’t have "tacos" for every meal? So much fun for the whole family!

See all taquito recipes.

Click here to see Healthy Recipes for Cinco de Mayo.

Directions

Heat 1 tablespoon of the olive oil over medium-high heat in a large saucepan and sauté the onion, half of the red bell pepper, and the serrano pepper and cook for about 3 minutes. Add the garlic and sauté for about 1 more minute. Remove from the heat, add in the corn, and set aside.

In a medium-sized bowl, mash the potatoes with a fork or masher, then fold in the sour cream, cream cheese, cheese, and cumin. Season with salt and pepper, to taste. Stir in 1/3 of the scallions and add to the corn-pepper mixture. Season with salt and pepper, to taste. Keep warm.

In a small pan, heat the remaining olive oil over medium heat. Add the remaining red bell peppers and sauté briefly. Stir in 1/3 more of the scallions, and then the tomatillos. Simmer for 5-6 minutes, then purée in a blender (be very careful blending hot liquids) and keep warm.

Preheat the oven to 250 degrees and put a cooling rack on a baking sheet pan.

Heat the oil to 350 degrees in a large deep skillet. Be sure to have the tortillas, beans, potato mixture, sliced avocado, and some toothpicks ready to go. Also, line a plate with paper towels for draining.

Put a tortilla on a flat, dry work surface. Lay about 3 tablespoons of the black beans along one side. Top with about 1/3 cup of the potato mixture and avocado. Don’t overstuff or the flauta will fall apart.

 

Roll tightly, burrito-style, and seal with a toothpick. The best way to seal it is as though you are pinning fabric with a straight pin, where both the tip and the end are exposed. Do this where the sides of the tortilla overlap. Once rolled, it should look like a fat cigar that’s open on both sides. Set aside and repeat with remaining ingredients.

When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful not to burn as they cook quickly. Drain on paper towel lined plate and remove the toothpicks. Keep warm in the oven on the cooling rack.

Put 1/4 cup of the tomatillo sauce on a plate, lay the flautas down then top with cheese, scallions, and cilantro.

Nutrition

Calories per serving:

2,141 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

107%

Servings:

4
  • Fat 664g 1,021%
  • Carbs 590g 197%
  • Saturated 95g 474%
  • Fiber 102g 410%
  • Trans 2g
  • Sugars 85g
  • Monounsaturated 355g
  • Polyunsaturated 147g
  • Protein 124g 249%
  • Cholesterol 251mg 84%
  • Sodium 6,922mg 288%
  • Calcium 1,393mg 139%
  • Magnesium 923mg 231%
  • Potassium 10,556mg 302%
  • Iron 40mg 224%
  • Zinc 16mg 104%
  • Phosphorus 2,877mg 411%
  • Vitamin A 1,328µg 148%
  • Vitamin C 496mg 827%
  • Thiamin (B1) 5mg 307%
  • Riboflavin (B2) 2mg 143%
  • Niacin (B3) 53mg 266%
  • Vitamin B6 6mg 283%
  • Folic Acid (B9) 1,650µg 413%
  • Vitamin B12 1µg 13%
  • Vitamin D 2µg 0%
  • Vitamin E 96mg 481%
  • Vitamin K 721µg 901%
See detailed nutritional info Have a question about nutritional data? Let us know.
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