Mashed Potato and Poblano Flautas recipe
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Ingredients
- 2 medium russet potatoes, scrubbed nonstick cooking spray 1 teaspoon vegetable oil 1 small poblano pepper, diced ½ medium onion, diced 3 cloves garlic, minced 1 teaspoon whole cumin seeds 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon unsweetened almond milk 12 (6 inch) corn tortillas, warmed
Nutrition Info
- 276.8 caloriescarbohydrate: 56.4 gcholesterol: : -fat: 3.7 gfiber: 8 gprotein: 7.2 gsaturatedFat: 0.6 gservingSize: -sodium: 628.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Mashed Potato and Poblano Flautas
Directions
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Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
Peel away and discard potato skins. Transfer potato flesh to a large bowl.
Lightly spray a nonstick baking sheet with cooking spray.
Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper, saute for 4 more minutes. Remove from the heat.
Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.