Potato and Cheese Flautas/Taquitos
Growing up, flautas (otherwise known as taquitos) were a staple in our household. They are a quick and delicious dinner that can be pulled together with minimal ingredients yet taste amazing. Usually these would be filled with shredded chicken but potatoes were also a common filling. As a vegetarian, I love that I can still enjoy this meal that is true to the cooking I had growing up! I love dressing these up with homemade sauces/salsa, sliced radishes, lime and cilantro but feel free to add more cheese, sour cream, guac, etc -- really no limits to what these can be enjoyed with. If you have any leftovers, I recommend warming them up in the oven or air fryer so that the tortilla can get nice and crispy!
This recipe yields about 8 flautas, but you may get an extra or two depending on the size of your potatoes and how much filling you add in. Although it may be tempting to add a lot of filling, I do not recommend it as the tortilla might break!
I hope you enjoy this quick and tasty meal!
More recipes can be found on my personal website: www.sweetescapekitchen.com
Add your filling to warm tortillas
Place them in your pan seam side down
Let them get nice and golden brown!
TIP - place them on a paper towel lined bowl to soak up excess oil
Add your favorite garnishes and enjoy!
Potato and Cheese Flautas/Taquitos
- 4 small red potatoes
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and pepper to taste
- ½ cup mozzarella cheese or pepper jack
- 8 yellow corn tortillas
- Oil for pan
Optional for garnish
- Sour cream
- In a pot of boiling and salted water, boil your potatoes until they are fork tender.
- Drain the water once the potatoes are ready and mash the potatoes, feel free to leave them a little chunky. Mix in your garlic powder, paprika and salt and pepper.
- Warm up 4 of your corn tortillas in the microwave for 20 seconds.
- Add the potato filling (about 2 tablespoons) to the tortilla in a straight line and then sprinkle cheese to your liking. Tightly roll the tortilla, keeping the filling in and let it rest on your plate, seam side down. Continue this process with the remaining warm tortillas.
- Pour some oil in a pan and let it warm up.
- While the oil gets hot, repeat the process with the remaining four tortillas. Don’t forget to warm them up so they don’t break when you try to roll them!
- Gently place your rolled up flautas/taquitos in the oil, seam side down. Let them brown for 2-3 minutes on each side so the tortilla gets crispy!
- As they are done, I like to stand them in a paper towel lined bowl so that any excess oil can be absorbed by the paper towel.
- Enjoy these hot and they are delicious on their own or topped with the optional garnishes listed above!
- Warm up any leftovers in the oven or air fryer.
Couldn't help myself - had to edit! I added some black beans. SO DELISH!!!!!
I don't have an air fryer, but I have a grid trap that elevates above, say, a jelly-roll pan, and it worked PERFECTLY! After they were clearly crispy, I actually took them off the grid pan and put them on the jelly-roll pan, sprinkled with mozzarella and popped 'em back into the oven until the cheese was melted, just a couple of minutes. Then guac-central! SO GOOD!!! I mean, seriously!!! And SO EASY!!! This is something you could do with leftover "smashed potatoes" or even hash browns, after a quick saute... Get creative, and you will NOT regret - I could even see the potatoes and cheese with scrambled egg, making "breakfast for dinner!" YUM!!! There's not a wrong way to make something this good!!