Spinach, mushroom and cheese flautas

Watch the full video below:

INGREDIENTS

  • FLOUR TORTILLAS(VEGAN)
  • VEGAN CHEESE (FIELD ROAST CHAO)
  • 5oz. OF SAUTEED SPINACH
  • 2 CUPS OF MUSHROOMS
  • OLIVE OIL
  • ¼ CUP PAPRIKA
  • 2 TBL. SEA SALT
  • 1 TSP. CRUSHED RED PEPPER
  • ½ CUP OF UNSALTED SEASON ALL

THIS IS HOW WE DO IT!

  1. IN A MEDIUM SIZE POT, ADD UNCOOKED SPINACH & 2 CUPS OF MUSHROOMS.
  2. ADD A ½ CUP OF OLIVE OIL TO THE POT AND PLACE THE FIRE ON MEDIUM HEAT.
  3. ONCE YOUR VEGETABLES ARE BEGINNING TO COOK DOWN AND ARE ALMOST FULLY SAUTEED, ADD PAPRIKA, SALT, CRUSHED RED PEPPER, & YOUR CHOICE OF UNSALTED SEASONALL FOR FLAVOR.
  4. STIR THE MIXTURE UNTIL THE SEASONING IS EVENLY DISPERSED IN THE POT. TURN OF THE HEAT AND PLACE THE MIXTURE TO THE SIDE.
  5. TAKE A FRESH TORTILLA, AND PLACE A PIECE OF CHEESE TOWARDS TO EDGE OF THE TORTILLA, & ADD A TABLESPOON OF THE SPINACH AND MUSHROOM FILLING.
  6. KEEPING ALL OF THE INGREDIENTS TOWARDS THE EDGE OF THE TORTILLA, AND FOLD THE SAME EDGE UNDER THE FILLING AND CONTINUE TO ROLL.
  7. ONCE THE PRE COOKED FLAUTAS IS ROLLED, STICK A TOOTHPICK IN IT SO IT WON’T UNROLL & REPEAT.
  8. ONCE YOUR FLAUTAS ARE PRE-PREPPED, IN A SEPARATE FRYING PAN ADD A ½ CUP OF OLIVE OIL AND PLACE ON MEDIUM HEAT UNTIL THE OIL BEGINS TO BUBBLE.
  9. ONCE THE OIL IS READY, FILL THE PAN WITH YOUR PRE-PREPPED FLAUTAS & BEGIN FRYING ON EACH SIDE UNTIL THE ARE GOLDEN BROWN.
  10. ONCE THE FLAUTAS ARE FRIED PLACE THEM ON A PAPER TOWEL TO ABSORB ANY EXCESS OIL.
  11. TOP YOUR FLAUTAS OFF WITH YOUR FAVORITE CHOICE OF SALSA VERDE, AVOCADO, & CRISPY ONION STRIPS.
  12. START GRUBBIN’!

THIS DISH PAIRS WELL WITH BLACK BEANS, & RICE.

Courtesy of Robin Beltran of the BLACK VEGAN COMPANY