Vegan Tomatillo Taquitos

Staff Writer
Vegan Tomatillo Taquitos
Vegan Tomatillo Taquitos
Carolyn Scott-Hamilton

Vegan Tomatillo Taquitos

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.

4
Servings
2041
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Tablespoon olive oil
  • 1/2 Cup diced yellow onion
  • 1 1/2 Cup diced red bell pepper
  • 1 serrano pepper, diced finely (optional)
  • 2 Tablespoons minced garlic
  • 1 1/2 Cup corn
  • 3 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
  • 1 medium to large avocado, halved, skinned, pitted, and mashed
  • 1/3 Cup chopped cilantro, for garnish

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.

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
155g
100%
Sugar
23g
N/A
Saturated Fat
20g
100%
Cholesterol
15mg
5%
Protein
28g
57%
Carbs
153g
51%
Vitamin A
173µg
19%
Vitamin B6
2mg
84%
Vitamin C
133mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
24mg
100%
Vitamin K
185µg
100%
Calcium
358mg
36%
Fiber
24g
97%
Folate (food)
203µg
N/A
Folate equivalent (total)
368µg
92%
Folic acid
98µg
N/A
Iron
11mg
60%
Magnesium
217mg
54%
Monounsaturated
85g
N/A
Niacin (B3)
14mg
69%
Phosphorus
674mg
96%
Polyunsaturated
36g
N/A
Potassium
2865mg
82%
Riboflavin (B2)
0.6mg
35%
Sodium
2493mg
100%
Thiamin (B1)
1mg
71%
Trans
0.5g
N/A
Zinc
3mg
23%

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