Vegan Flautas
Upgrade your weeknight dinner with these delicious Mexican Vegan Flautas.
Servings: 8 Flautas
Ingredients
- 8 Flour Tortillas
- 1 cup Refried Beans
- 4 Yukon Gold Potatoes, boiled then peeled
- 1 tsp Sea Salt
- 1/4 cup Canned Coconut Milk
- 1 bag Daring Chick'n
- Vegan Sour Cream Optional Topping
- Pickled Onions Optional Topping
- Cilantro Cashew Dressing Optional Topping
- Shredded Romaine Optional Topping
Instructions
- Start with your potatoes. Add the four yukon gold potatoes to a pot of water. Bring the water to a boil.
- While the potatoes are cooking, prepare your chick'n. Heat oil on a large pan on medium heat. Once hot, add the entire bag of Daring Chick'n. You can stir but be careful not to flip any pieces. Once the bottoms are golden brown, use a pair of tongs to carefully flip each piece of chick'n.
- Add your chicken to a cutting board and let cool slightly. Then, use a sharp knife to cut the chick'n into tiny pieces. Set aside.
- Poke the potatoes with a fork and once they are fork tender (the fork easily pierces the potato), drain the potatoes and gently rinse with cold water. Let cool.
- Add the refried beans to a microwave safe dish and heat for about a minute. Mash with a fork and heat again if there are still any cool bits. You can also do this on the stove if you don't have a microwave.
- Once the potatoes are cool, use your hands to peel the skin off. It should be quite easy.
- Add the potatoes to a large bowl and use a fork to roughly mash the potatoes. Mix in the sea salt and coconut milk and continue mashing until you have a smooth mixture. Add in more coconut milk if needed.
- Time to start assembling your flautas! Place a tortilla on a cutting board. This is optional, but I cut the edges off the sides making a perfect square.
- Add your ingredients in a vertical line in the center of your tortilla. Start with about 2 tbsp of refried beans, about 2 spoonfuls of the potatoes, and a healthy sprinkling of the chick'n. Roll your burrito horizontally. Use a firm grip but not so firm the fillings burst out the sides.
- Heat up a pan with a quick spritz of oil. Once hot, place the flauta rolled side down. Once it's sufficiently browned, flip it and brown the other side.
- Plate your flautas atop an option bed of shredded romaine. Add any additional toppings you wish. We used pico de gallo, vegan sour cream, cilantro cashew dressing, and pickled onions.
- Enjoy immediately or store in an airtight container in the fridge for up to 3 days.