Flautas are made with flour tortillas. Taquitos are made with corn tortillas. Now you know the difference. Except in the U.S., some restaurants make taquitos with flour.
Flautas vegetarianas a la parrilla (Spanish)
Makes 16 flautas
1 poblano pepper
1/4 cup (60 ml) olive oil
4 ears of organic corn on the cob
2 tsp. (9 g) ground cumin
4 cups (800 g) cooked organic pinto beans (about 3 cans, drained and rinsed)
1/2 tsp. (2,25 g) black pepper
pinch or two garlic powder
1/2 cup + 2 Tbs. (150 ml) red wine vinegar
2 Tbs. (9 g) each: green chiles and chopped cilantro or parsley
16 organic (gluten-free) flour tortillas
1/4 head of shredded organic lettuce
1 cup (200 g) organic diced tomatoes
1 cup (200 g) (dairy-free) crumbled cheese
organic (dairy-free) yogurt
1. Heat the grill to medium.
2. Brush poblano pepper with 1 Tbs. (15 ml) oil.
3. Grill directly over the heat until pepper is blistering and blackened.
4. Remove from the heat and place in a plastic bag, seal, and refrigerate.
5. Once fooled, peel, de-seed, and dice into small pieces.
6. Brush ears of corn with 1/2 Tbs. (7,5 ml) oil and 1 tsp. (4,5 g) cumin.
7. Grill for 6 minutes; turn and grill another 6-8 minutes, until kernels are tender and starting to blacken.
8. Once cooled, cut kernels off the cob.
9. In a bowl, combine corn and roasted poblano.
10. In a bowl, combine the beans, rest of the cumin, pepper, garlic powder, vinegar, chiles, and cilantro/parsley.
11. Mash mixture with a fork until beans are mostly mashed with a few whole beans.
12. One each tortilla, spread about 2 Tbs. (9 g) ban mixture from top to bottom.
13. Top with corn-poblano mixture.
14. Room tortillas from left to right to form flautas.
(a) Brush a little water on the edge of the tortilla and press to seal.
15. Brush the outside of each flat lightly with oil.
16. Grill over medium heat, seam side down, until they are golden brown and have grill marks.
17. Remove from the grill and place on a platter.
18. Top with shredded lettuce, diced tomatoes, cheese, and yogurt.
Serve with Cilantro or Parsley Pumpkin Seed Pesto:
http://veggiefernandezs.blogspot.com/2017/06/cilantro-or-parsley-pumpkin-seed-pesto.html
-modified "Delicious Living" June 2017
1/4 cup (60 ml) olive oil
4 ears of organic corn on the cob
2 tsp. (9 g) ground cumin
4 cups (800 g) cooked organic pinto beans (about 3 cans, drained and rinsed)
1/2 tsp. (2,25 g) black pepper
pinch or two garlic powder
1/2 cup + 2 Tbs. (150 ml) red wine vinegar
2 Tbs. (9 g) each: green chiles and chopped cilantro or parsley
16 organic (gluten-free) flour tortillas
1/4 head of shredded organic lettuce
1 cup (200 g) organic diced tomatoes
1 cup (200 g) (dairy-free) crumbled cheese
organic (dairy-free) yogurt
1. Heat the grill to medium.
2. Brush poblano pepper with 1 Tbs. (15 ml) oil.
3. Grill directly over the heat until pepper is blistering and blackened.
4. Remove from the heat and place in a plastic bag, seal, and refrigerate.
5. Once fooled, peel, de-seed, and dice into small pieces.
6. Brush ears of corn with 1/2 Tbs. (7,5 ml) oil and 1 tsp. (4,5 g) cumin.
7. Grill for 6 minutes; turn and grill another 6-8 minutes, until kernels are tender and starting to blacken.
8. Once cooled, cut kernels off the cob.
9. In a bowl, combine corn and roasted poblano.
10. In a bowl, combine the beans, rest of the cumin, pepper, garlic powder, vinegar, chiles, and cilantro/parsley.
11. Mash mixture with a fork until beans are mostly mashed with a few whole beans.
12. One each tortilla, spread about 2 Tbs. (9 g) ban mixture from top to bottom.
13. Top with corn-poblano mixture.
14. Room tortillas from left to right to form flautas.
(a) Brush a little water on the edge of the tortilla and press to seal.
15. Brush the outside of each flat lightly with oil.
16. Grill over medium heat, seam side down, until they are golden brown and have grill marks.
17. Remove from the grill and place on a platter.
18. Top with shredded lettuce, diced tomatoes, cheese, and yogurt.
Serve with Cilantro or Parsley Pumpkin Seed Pesto:
http://veggiefernandezs.blogspot.com/2017/06/cilantro-or-parsley-pumpkin-seed-pesto.html
-modified "Delicious Living" June 2017
