Veggie Flautas With Skinny Guacamole Recipes

SAUTEED VEGGIE FLAUTAS

Sauteed Veggie Flautas image

This recipe was inspired by a vegetarian quesadilla that I had at a small Mexican restaurant near my home. I love making chicken flautas, and thought that sauteed veggies might be a nice change--and it was! Sauteed vegetables wrapped in a flaky flour tortilla?...MmMmmmm.

Provided by Ms. Low

Categories Onions

Time 40m

Yield 6 large flautas, 3-4 serving(s)

Number Of Ingredients 16

Ingredients

5 medium mushrooms, sliced
1 red bell pepper, julienned thin & short (1/4 x1 )
1/3 yellow onion, diced
1 large zucchini, sliced thin & quartered
1 tablespoon minced garlic
1 tablespoon vegetable oil
paprika
salt & pepper, to taste
1/2 cup mozzarella cheese, shredded
6 large jalapeno cheddar flour tortillas (made by Mission)
vegetable oil
1 avocado, sliced
salsa verde (I use Pace brand)
sour cream
shortcut Mexican rice (Taco Rice by Lipton is a good instant Mexican rice. Add diced tomatos, if desired.)
shortcut refried beans (buy in the can, cook in saucepan with MILK mixed in to desired consistency. Add diced green chilis, )

Steps:

Combine mushrooms, pepper, onion, zucchini, garlic, oil, paprika, salt, & pepper in a deep skillet. Mix well, until all veggies are coated in oil. Cover and cook on Med/Low for about 20 minutes, or until veggies are mostly tender.
Place a 1 ½" thick lines across the bottom area of tortilla. Sprinkle with cheese. Flip the flap below the veggies up on top of them, then roll closed. Push any loose veggies into the sides. Slightly flatten, to create "stability" when frying.
Coat bottom of skillet with vegetable oil, at medium or med/high heat. Place 2 flautas at a time in the skillet, face down. Cook both until golden on both sides.
Garnish with avocado, sour cream, and/or salsa. Compliment with rice & beans.

Nutrition Facts : Calories 246.7, Fat 19, SaturatedFat 4.5, Cholesterol 14.8, Sodium 135.6, Carbohydrate 15.3, Fiber 7, Sugar 5.2, Protein 8.4

FAKE-OUT FLAUTAS

Fake-Out Flautas image

When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 12 flautas

Number Of Ingredients 7

Ingredients

12 corn tortillas
6 ounces Monterey Jack cheese, grated
2 tomatoes, chopped
One 15-ounce can black beans, drained and rinsed
1/2 teaspoon coarse salt
Juice of 1/2 lime
1 tablespoon safflower or other vegetable oil

Steps:

Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.
Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl.
Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.

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