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Baked Potato Flautas – One of my favorite guilty pleasures is this Mexican appetizer. I usually fry them for that extra crunch.
Let’s keep it real though… We can’t always eat that way.
This version is less sinful but still DELICIOUS. Serve with salsa for dipping and enjoy with less guilt.
More Recipes You’ll Love:
Potato Taquitos
Ground Beef Taquitos
Potato Tacos Dorados
How to Make It
- Make the potato filling.
- Cool completely.
Since we are using water, the filling is 100% vegan. There are plenty of Mexican vegan recipes like Vegan Pozole, Vegetable Tamales, Pineapple Empanadas.
However, you can use milk to mash the potatoes. Or add cheese and sour cream to the filling.
Pro Tip:
Use leftover mashed potato from a previously meal. Cooked potatoes last up to 5 days in the fridge.We Love Potatoes!
Potatoes are a BIG ingredient in the Mexican cuisine.
Just check out some of these authentic Mexican recipes using potatoes: Papas con Rajas, Chorizo con Papas, Tortitas de Papa con Atun.
- On a flour tortilla, add some of the mixture.
- Roll up the tortilla.
Fresh out of the fridge, the tortillas might be too stiff and will not roll as easily.
Warm up the tortillas in the microwave for 30 seconds so they are pliable to roll.
Yes, you can make this recipe with corn tortillas, but then you’d be making taquitos, not flautas.
The Name Game
The way I was taught, taquitos were made out of corn tortillas, and flautas were made with flour tortillas. However, for others, it is the reverse.
- Place on a lined cookie sheet.
- Be sure to place the flautas with the seam down.
Traditionally, this dish is fried. A toothpick must be inserted in the center to hold it all in place while frying.
If you place them seam side down when baking, then no toothpick is necessary.
Frying Instructions
- Insert a toothpick to the center of each flauta.
- Heat 1 cup of oil.
- Fry 3 at a time for 3 minutes on each side.
- Repeat until done.
- Bake in the oven for
- Turn and bake for an additional.
How Long Do They Last?
In the fridge, flautas last 3-4 days. These Baked Potato Flautas freeze well. They will last up to 6 months in the freezer.
Simply thaw and bake for 20 minutes, or until hot again.
Reheating:
Reheating them in the microwave will make the tortilla soggy. Reheat in the oven to crisp up the tortilla.What is the difference between flautas and chimichangas?
Flautas consist of tortillas, filled, and rolled up like a flute. They are usually fried. Chimichangas are fried burritos.
What to Serve With Them
Refried Beans
Mexican Rice
Chile de Arbol Salsa
Guacamole
Lettuce
Tomatoes
Queso Fresco
Baked Potato Flautas are super tasty and ultra easy to make. Add your favorite toppings and enjoy!
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Baked Potato Flautas
Ingredients
- 3 potatoes medium-sized
- 4 cups water
- 1 tspn salt
- 1/2 tspn ground pepper
- 12 flour tortillas
Instructions
- Preheat the oven to 425 degrees F.
- Peel and dice the potatoes.
- Cover with water. Bring to a boil.
- Boil until fork tender. 8-10 minutes.
- Discard the water.
- Add salt and pepper to the potatoes.
- Using a potato masher, mash until smooth.
- Warm up the tortillas in the microwave.
- 30 seconds on high.
- Add 2 tablespoons of the mashed potatoes to the side of a tortilla.
- Roll up.
- Grease foil paper or use wax paper on a cookie sheet.
- Place the rolled up flauta on the cookie sheet with the seam side down.
- Continue until there are no more tortillas.
- Bake for 10 minutes.
- Turn and bake for an additional 5 minutes.
- Serve with your favorite salsa and enjoy!
Notes
- Insert a toothpick to the center of each flauta.
- Heat 1 cup of oil.
- Fry 3 at a time for 3 minutes on each side.
- Repeat until done.
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