Spinach and Mushroom Flautas with Spicy Chipotle
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
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.
Combine sour cream and chipotle mayonnaise in a bowl. Refrigerate until ready to use.
In another bowl, combine tomatoes, cilantro, and a pinch of salt and pepper; set aside.
Filling:
Place a large non-stick pan over medium-high heat; add 1 T. olive oil. Add mushrooms to hot pan; stir occasionally until lightly browned and tender, 4-6 minutes. Add spinach; cook until wilted, 1-2 minutes. Stir in chile and cumin rub and a pinch of salt. Remove from heat. Transfer filling to a plate. Wipe pan clean.
Place tortillas on a clean work surface. Evenly divide cheese among tortillas on one side. Top cheese with filling. Roll tortillas; place seam-side down.
Return pan to medium heat; add 1 T. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes. Replenish oil, if necessary. Gently roll flatuas over to the other side; cook until browned, 2-3 minutes. Remove from heat.
Serve topped with tomato mixture, queso fresco, and chipotle cream.
2 servings.