This recipe creation was completely unintentional. I was just trying to make sure everything in my fridge got used before it went bad. I made these veggie loaded flautas and my kids were DEVOURING them. The oldest even said she liked the “green stuff” (spinach). Could we be taking a turn in the veggie strike? I quickly grabbed six of the flautas and my camera. This accidental, but completely awesome creation had to be documented.
I adore Jenn’s flautas, but I rarely ever buy sweet potatoes anymore. To be honest, I don’t really like any type of spud unless they’re in french fry form and smothered in ketchup. I didn’t have everything to make Jenn’s recipe, so I modified it to what we did have on hand. So good and I’m so sad they’re gone.
- 2 cups butternut squash (cubed)
- 2 cups baby spinach
- 2 cloves garlic (minced)
- 1 Tbsp olive oil
- Pinch of salt
- 1 (16oz) can black beans (rinsed and drained)
- 1 avocado (diced)
- ¼ cup scallions (sliced)
- ¼ cup cilantro (chopped)
- 1 tsp cumin
- ½ tsp chili powder
- 8 oz grated cheese (about two cups)
- 2 Tbsp taco sauce
- 9 burrito sized flour tortillas
- Olive oil
- Preheat oven to 425F.
- Place the squash in a large microwave safe mixing bowl and cover with a wet paper towel. Microwave for 6 minutes on high or until the squash is tender.
- Add spinach, garlic, olive oil and pinch of salt to a saute pan and cook down the spinach over medium low heat.
- Add the spinach mixture, black beans, avocado, scallions, cilantro, cumin, chili powder, cheese, and taco sauce to the bowl of butternut squash. Mix until combined.
- Rub a little olive oil on one side of a tortilla and flip it over.
- Add a couple spoonfuls of your veggie mixture in a line down the center. You should have enough filling so each flauta is about 1" thick.
- Roll the flautas and make sure the edges are on the bottom. Use a toothpick if you need to.
- Repeat until all the flautas are finished.
- Place the flautas on a wire rack lined baking sheet.
- 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 lettuce, tomatoes, sour cream, guacamole, limes etc. Enjoy!
Do your tastebuds a favor and make these vegetarian flautas pronto. Looking for more recipes?