Black Bean and Potato Flautas (Gluten-Free & Vegan)
Looking for a tasty meatless spin on a classic Mexican dish? Try these crispy Black Bean and Potato Flautas! It's packed with flavor the whole family will enjoy! It's also gluten-free and vegan.
Ingredients
- 1 can black beans drained and rinsed
- 1 lb yukon potatoes quartered
- salt and pepper to taste
- 1/4 cup vegan sour cream
- 3 tbsp almond milk
- 3/4 tsp onion powder plus 1/2 tsp for the black beans
- 3/4 tsp garlic powder plus 1/2 tsp for the black beans
- 1/2 tsp paprika plus 1/2 tsp for the black beans
- 3/4 tsp of cumin plus 1/2 tsp for the black beans
- 2 packs of grain-free cassava tortillas or corn (about 16-18) I use Siete
- 1/4 cup avocado oil plus 1 tsp
- 5 oz package of spinach
- TOPPINGS
- cilantro
- shredded romaine
- pico de gallo
- guacamole
- lime
- radishes sliced
Instructions
- In a medium pot, add the potatoes, pinch of salt, and fill the pot 1/2 way with water and boil potatoes for about 8-10 minutes or until soft.
- Meanwhile, in another pot, add 1 tsp of avocado oil and black beans, heat throug for about 5 minutes. Add in the onion powder, garlic powder, salt, pepper, cumin, and paprika. Lightly mash the beans using a masher or a fork.
- In a medium pan, add the avocado oil. Once the oil is hot, add the tortillas one by one lightly frying them for about 5 seconds per side. Set asided on a plate.
- Drain the potatoes and them back to the same pot. Add in the almond milk, sour cream, and remaining seasonings. Mix well adding more liquid if needed. Mashup with a fork or potato masher. Nothing fancy. Add in the bag of spinach and mix it up so that the warmth slightly wilts the spinach.
- Taking one tortilla at a time, spread 1/2 of tortilla with the beans and the other half with the potatoes. You can cover the entire tortilla with the mixtures just don't make it super thick. Gently roll them up and place them in an air-fryer.
- Fry them in 2 batches (if needed), at 400° for about 12-15 minutes until crispy. You can stp it half way through and check on them.
- OTHER COOKING OPTIONS: If you don't have an air fryer, add them in a skillet and fry each side for about 3 minutes per side on medium-high heat. To bake them, preheat oven to 425, an°d bake for about 20 minutes or until crispy.
- Top with guacamole, pico or salsa, radishes, shredded romaine, cilantro, and devour!