Vegetarian Baked Flautas
User Reviews
5
Vegetarian Baked Flautas
Description
This recipe uses thin slices of portobello mushrooms sautéed until tender alongside garlic and fresh baby spinach that wilts from the residual heat. The mixture is seasoned with dried basil, garlic powder, salt, and black pepper, then combined with grated mozzarella cheese. The filling is placed on warmed flour tortillas lightly brushed with olive oil, then rolled into flautas about one inch thick.
The rolled flautas are placed on a wire rack over a baking sheet and baked at 400°F until the tortillas crisp up and the filling melds together. The result is a contrast of a crispy outside and a soft, flavorful filling rich with mushroom, spinach, and cheese. These vegetarian flautas can be topped or dipped in guacamole, pico de gallo, salsa, or cheese sauce according to preference.
The recipe provides flexibility for toppings, allowing customization to suit tastes or meal contexts. Baking rather than frying reduces oil usage while retaining a pleasing crunch.
Ingredients
- 1 portobello mushroom cap large
- 5 oz spinach fresh baby
- 2 garlic cloves, smashed and minced
- ½ tsp basil dried
- ¼ tsp garlic powder
- salt to taste
- black pepper to taste
- 3-4 oz mozzarella cheese grated
- 6 flour tortillas approx. 6-9 inch diameter, small-medium
tasty topping options:
- guacamole
- cilantro fresh
- Pico de Gallo
- salsa fresh
- cheese sauce
- and anything + everything your heart desires!
Instructions
- Pre-heat oven to 400 degrees F.
- Top a baking sheet with a wire cooling rack and set aside.
- Place portobello cap stem-side down on a cutting board and slice into approx. 12 even slices.
- Heat a pan/skillet to medium-high heat and sauté with a drizzle of olive oil for about 8 minutes until tender.
- Add a teeny bit more oil to the pan and add your garlic and spinach, flipping with a spatula until the hot mushrooms help wilt the spinach.
- Season with basil, garlic powder, salt, and pepper.
- Stir together and remove from heat. Set aside.
- Wrap in a paper towel, and microwave tortillas for 30 seconds on high.
- Rub a little olive oil on one side of a tortilla and add the filling to the opposite side in the center of the tortilla.
- Filling amount may vary a smidge, but try not to overstuff the tortillas, adding 2 slices of portobello to each tortilla along with the spinach and cheese.
- Roll tight until flauta is about 1" thick and place on your wire baking/cooling rack topped baking sheet, edge side down.
- If needed you can use toothpicks to assist in closing the flautas, but if you microwaved the tortillas first the should stay closed.
- Repeat for each flauta.
- Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
- Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
- Serve with all your favorite toppings and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6flautas
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 313mg | 13% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2285IU | 46% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 168mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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