SAUTEED VEGGIE FLAUTAS
This recipe was inspired by a vegetarian quesadilla that I had at a small Mexican restaurant near my home. I love making chicken flautas, and thought that sauteed veggies might be a nice change--and it was! Sauteed vegetables wrapped in a flaky flour tortilla?...MmMmmmm.
Provided by Ms. Low
Categories Onions
Time 40m
Yield 6 large flautas, 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Combine mushrooms, pepper, onion, zucchini, garlic, oil, paprika, salt, & pepper in a deep skillet. Mix well, until all veggies are coated in oil. Cover and cook on Med/Low for about 20 minutes, or until veggies are mostly tender.
- Place a 1 ½" thick lines across the bottom area of tortilla. Sprinkle with cheese. Flip the flap below the veggies up on top of them, then roll closed. Push any loose veggies into the sides. Slightly flatten, to create "stability" when frying.
- Coat bottom of skillet with vegetable oil, at medium or med/high heat. Place 2 flautas at a time in the skillet, face down. Cook both until golden on both sides.
- Garnish with avocado, sour cream, and/or salsa. Compliment with rice & beans.
Nutrition Facts : Calories 246.7, Fat 19, SaturatedFat 4.5, Cholesterol 14.8, Sodium 135.6, Carbohydrate 15.3, Fiber 7, Sugar 5.2, Protein 8.4
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