Delicious Loaded Veggie Flautas Recipe with Refried Beans and Crunchy Veggies
Indulge in a scrumptious culinary adventure with my loaded veggie flautas recipe. These crispy, golden flautas are stuffed with a heavenly combination of smooth refried beans, velvety queso, and an array of fresh, crunchy vegetables. Whether you're a vegetarian looking for a satisfying meal or simply craving a flavorful and healthy dish, these loaded veggie flautas are sure to hit the spot. Perfect for Mexican food Tuesday!
In this recipe, I’ll guide you through the process of creating these mouthwatering flautas step by step. You'll experience the delightful contrast of textures as you bite into the crunchy exterior and encounter the creamy, cheesy filling bursting with vibrant veggie goodness. With simple ingredients and easy preparation, these loaded veggie flautas are a fantastic option for a quick and satisfying meal.
Get ready to impress your family and friends with this delightful dish that will have them coming back for seconds. So, let's dive into the recipe and embark on a flavorsome journey with my loaded veggie flautas.
Happy Cooking!
Servings: 8-10 pieces
Prep Time: 30 mins
Cooking Time: 30-35 mins
Total Time: 1 hour
Ingredients:
Veggie Filling:
1/2 red onion chopped finely
1 bell pepper finely chopped; I used half red and half orange
3-4 scallions finely chopped
1/2 cup corn kernels
1-2 jalapenos finely chopped
1-1.5 tbsp coriander chutney; click here for a homemade recipe
1 tsp salt as per taste
1 tsp garlic powder
1/4 tsp pepper
1/2 tsp cumin powder
1/2 tsp chili flakes
Assembly:
8-10 taco-sized flour tortillas; thawed
1 cup refried beans; click here for a homemade recipe
1/2-3/4 cup queso OR 1 cup shredded cheddar/pepper jack cheese
Salasa to serve
Sour cream to serve
Guacamole to serve
Vegetable oil to pan fry
Directions:
Prepare refried beans and queso and keep aside.
Vegetable Mix: In a mixing bowl add all the chopped veggies, spices, and coriander chutney. Mix it all together and keep it aside.
Assembly: Put a tortilla on a counter. If it’s cold and not thawed, it will be stiff and will break while rolling. If it’s cold, slightly heat it up.
Spread some beans in the middle of the tortilla.
If you’re using queso, spread a little in the middle of the tortilla, not in the edges. The queso will melt and spread. If you put too much queso in the edges it can come out of the flautas while cooking. If not using queso spread cheese over the beans. You don’t need yo worry too much about it coming out of the edges.
Top veggies towards one edge of the tortilla.
Using the edge closer to the veggies, roll the tortilla over itself and make a roll.
Using two toothpicks, hold the flauta together from both sides. Put the toothpick all the way through but not too much outside from the other side so it’s uniform and easy to pan-fry.
Repeat for all the tortillas.
Cooking: Cook the tortillas and serve warm
Pan fry: Put a pan on medium heat and add little oil just enough to form a thin layer. You do not want a lot of oil or it’ll get into the flauta. Once warm place the flautas flat side down. Once cooked and golden brown remove the toothpick carefully. It needs to be golden brown before you remove the toothpick so it does not open up. Flip it over and cook the other side. Cook both sides till it’s golden brown and crispy. Remove it to a paper-lined sheet to soak excess oil.
Air fry: Preheat the air fry to 390F. Spray oil on both sides of the flautas. Cook for 14-16 mins at 390F, flipping it midway. If needed, cook for an additional 2-3 mins if needed to get it crispy.
Serve warm with your favorite toppings like sour cream, salsa, guacamole, etc.
Notes/Tips:
You can meal prep the veggies, beans, and queso and keep them in the fridge. You can even roll the flautas and keep them frozen. If you do that cooking time will increase.
You can add more chopped veggies as you like.
Be careful while removing the toothpicks.
Pan frying is definitely tastier than air frying.
