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    Home » Dinner Recipes » Mashed Potato and Poblano Flautas (Salud, Vegan Mexican Cookbook)

    Mashed Potato and Poblano Flautas (Salud, Vegan Mexican Cookbook)

    Published: Feb 2, 2017 · Modified: Jan 19, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe
     

    Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

    Book cover of Salud! Vegan Mexican Cookbook by Eddie Garza.

    Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

    Collage of how to fill tortillas to make flautas.

    ¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

    My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie's childhood. (Eddie's family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

    If you are new to veganism or Mexican food you won't have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

    Stack of potato poblano flautas on a white dinner plate.

    The Recipe: Mashed Potato and Poblano Flautas

    These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

    More Taco Recipes

    • Easy Vegan Tinga Tacos
    • Mushroom Mixiote Tacos
    • Crispy Air Fryer Tacos Tapatios
    • Vegan Birria Tacos
    These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
    Save Recipe Go to Recipe Box
    4.41 from 10 votes

    Mashed Potato and Poblano Flautas

    These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 12 flautas
    Calories: 96kcal
    Author: Eddie Garza

    Ingredients

    • Nonstick cooking spray
    • 1 tsp. Vegetable oil
    • ½ Onion, white diced small
    • 1 Poblano chile diced small
    • 1 tsp. Whole cumin seeds
    • 1 tsp. Salt
    • ½ tsp. Freshly ground black pepper
    • 3 Garlic cloves minced
    • 2 Russet potatoes, baked or microwaved skins discarded
    • 1 tbsp. Almond milk unsweetened
    • 12 Corn tortillas
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    Instructions

    • Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.
    • Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.
    • In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.
    • Warm the tortillas until they are pliable.
    • To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.
    • Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

    Nutrition

    Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 176mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

    « Spicy Avocado Sauce for Tacos
    Tomatillo Poblano White Beans (The Ultimate Vegan Cookbook for Your Instant Pot) »

    Reader Interactions

    Comments

    1. Harry

      July 11, 2022 at 7:28 pm

      5 stars
      So good! Easy and fast.

      Reply
    2. Izzie

      February 06, 2021 at 7:50 am

      5 stars
      These remind me of my childhood - my best friend’s mom used to make potato flautas as an after school snack. I thought they were the most delicious thing ever. I still do!

      Reply
    3. The Village Vegan

      February 23, 2018 at 11:17 pm

      Made these last night. We had never had Flautas before, so had no idea what to expect. They turned out great! Will definitely make them often. : )

      Reply
      • dorastable

        March 03, 2018 at 5:06 pm

        I'm glad! My kids love these

        Reply
    4. youthfoodblog

      February 03, 2017 at 8:15 pm

      A very fun recipe!

      Reply

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