Baked Meatless Flautas with Cilantro Crema is the healthy Tex-Mex meal that you’ve been looking for this new year. I don’t really believe in resolutions, but we’re doing a few things differently in this new year that results in overall healthier living. One of those things is choosing a “meatless” meal to make each week.
This dish has key components that make it a delicious and healthy meal. And trust me, you will not miss the meat in this dish. Portobello mushrooms are savory and meaty enough on their own. The red bell pepper gives this dish a sweet crunchy bite. The beans and cheese are just there for good measure.
The tangy Cilantro Crema rounds the whole dish out. And of course you have to top it with crumbled Queso, chopped tomatoes, and cilantro. Toppings are always necessary to bring the whole meal together.
When baking corn tortillas, I like to brush the tops with vegetable oil and sprinkle with some kosher salt. It really helps brown the top and make it “faux fried” crispy.
Wine Pairing Recommendation: Every January, Justin and I take a month off from drinking. But if I were to drink a glass of wine with this, it would definitely be a Sauvignon Blanc. Something citrusy and crisp is the perfect pairing. For a red, I would down a glass of Pinot Noir, smoky and tart.
Baked Meatless Flautas with Cilantro Crema
The toppings are key and I highly suggest making the cilantro crema ahead of time, store in an airtight container for up to a week. It's delicious on avocado toast, scrambled eggs or even a salad. The best way to roast a jalapeno is for 10 minutes under your broiler, turn halfway through, transfer to a sealable plastic bag and allow to sweat for 5 minutes. Skin should easily peel away. Cut stem off and use your knife to scrap the seeds away.
Ingredients
- 2 tablespoons Olive Oil
- 4 large Portobello Mushroom Caps, stems removed and sliced
- 2 whole Red Bell Peppers, seeded and sliced
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 1 half Lime, juiced
- 1 package {18 pack} Small Corn Tortillas
- 1 can {16 ounces} Refried Beans
- 2 cups Mexican Cheese Blend, shredded
- Vegetable Oil, for brushing
- Kosher Salt, for seasoning
- 2 whole Jalapenos, roasted, skin removed and seeded
- 1/4 cup Mayonnaise
- 1 cup Sour Cream
- 1 bunch {about 1 cup packed} Cilantro
- 1 half Lime, juiced
- 1/2 teaspoon Kosher Salt
- Queso Cheese, crumbled for garnish
- Chopped Cilantro, for garnish
- Chopped Tomatoes, for garnish
Directions
- Step 1 Preheat your broiler.
- Step 2 Place whole jalapenos on a baking sheet and roast under broiler for 10 minutes, turning halfway through cooking time. Remove and place in a sealable plastic bag to sweat for 5 minutes. Remove and peel skin away from jalapeno. Cut the stem off and cut the jalapeno in half. Using the back of your knife scrap the seeds from the jalapeno and discard seeds. Set roasted jalapeno aside for crema sauce.
- Step 3 Preheat oven to 425 degrees F.
- Step 4 In a large pan heat olive oil over medium high heat, add sliced portobello mushrooms and sliced red bell peppers. Stir and saute until soft, about 5 minutes. Add chili powder, onion powder, garlic powder, cumin, oregano, kosher salt, and lime juice. Stir to combine. Turn heat off.
- Step 5 Spray a sheet pan with nonstick cooking spray. To assemble flautas. Spread each corn tortilla with refried beans, sprinkle with shredded cheese, spoon mushroom mixture in the center. Tightly roll up tortillas and place seam side down on the sheet pan. Repeat until all ingredients are used up. Lightly brush the tops of tortillas with vegetable oil and sprinkle with kosher salt. Bake for 15 minutes until edges are brown.
- Step 6 Meanwhile, make the crema sauce. This can be done ahead of time and stored up to a week in your refrigerator. Add roasted jalapenos, mayonnaise, sour cream, cilantro, lime juice, and kosher salt to a blender or food processor. Blend until smooth.
- Step 7 To serve flautas, spoon cilantro crema on top, sprinkle with crumbled queso, top with cilantro and tomatoes. Serve immediately and enjoy!
Savor and Enjoy!
