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These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza


  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 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


  • 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.