Description

With meat prices on the rise, vegetarian options are sorely needed. These flautas are filled with spinach, mushrooms and cheese, all seasoned with a chile and cumin rub. They're served with more cheese, chipotle mayo and chopped tomatoes on top.

Ingredients

• 2 oz. baby spinach
• 6 small flour tortillas
• 1 oz. queso fresco (Mexican cheese)
• 2 oz. shredded Cheddar-Jack cheese
• 1 Roma tomato
• 1 T. chile and cumin rub (McCormick or Lawry)
• 1/4 oz. cilantro (optional)
• 10 oz. cremini mushrooms
• 1.26 oz. chipotle mayonnaise (Heinz or Kraft)
• 2 oz. sour cream
• olive oil
• salt and pepper

Steps

1. Wipe mushrooms clean with a wet paper towel. Rinse spinach and cilantro and pat dry. Thinly slice mushrooms. Chop spinach. Mince cilantro, keeping stems. Core tomato then cut into 1/4 inch dice.
2. Combine sour cream and chipotle mayonnaise in a bowl. Refrigerate until ready to use.
3. In another bowl, combine tomatoes, cilantro, and a pinch of salt and pepper; set aside.