Vivacious Vegan Flautas (Vegan)

For Christmas this year I received a very special cook book, “Thug Kitchen”. It is a New York Times Bestseller and comes cussing right into your heart. Over the next few weeks I will be recreating these dishes to see how good they really are. So sit tight and buckle up for a very delicious experience 🙂

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I also received this adorable apron for Christmas, thanks Shelby!

My family history includes Polish from my father and Hispanic from my mother. So of course these Flautas were the first thing I gravitated toward when cracking into this book. So here we go, easy peasy Vegan Flautas 🙂 I also like to improvise some of my recipes, so feel free to tweak them as well!


Preheat your oven to 400 degrees F. First spray a large pan with non stick cooking spray (My favorite is Spray EVOO from Trader Joes!), toss in ½ c. White Onion on medium heat and get them roasting, stir as needed 🙂 While those cook, open up two cans of Organic Pinto Beans, place them in a large bowl and mash until softened, then throw them in with your now toasty onion. I love to use Trader Joes frozen Fire Roasted Corn in many recipes, so take ½ c. corn and add to your bean mixture. Next combine together 3 tsp. chili powder, 1 tsp. cumin, ½ tsp. salt, ¼ c. Hatch Green Chili Salsa from Trader Joes and 1 tbsp. minced garlic into your mashed beans, stir them up good! After all of that measuring it’s time to get really fancy, slice a lime in half and squeeze both halves into the beans, boom! Now you’re cooking! Let this mixture cook for about 10 minutes, making sure your frozen corn has cooked all the way through. Remove from heat and let’s begin the burrito process 🙂

Take 12 tortillas and heat them in your microwave for 30 seconds to soften. Place 2-3 tbsp. bean mixture into your tortilla and sprinkle Nutritional Yeast on top, roll up and place into a glass baking dish sprayed with non-stick cooking spray. Once finished, place your dish into the oven and allow to cook on both sides for 10 minutes a piece. Take them out and allow at least 8-10 minutes to cool (these little suckers are like mini volcanos when you bite into them). Place chopped avocado and mixed cabbage on top with your choice of hot sauce! Enjoy! These keep well for upcoming lunches or dinners when you’re looking for a break. Let me know what you think!

.:. Samantha .:.


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