with Pico de Gallo & Smoky Red Pepper Crema
Don’t get us wrong, we enjoy a traditional taco—but when we’re in the mood to mix things up, we love flautas (aka rolled-up tacos with a crispy outer shell). Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and a Mexican cheese blend) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for two of our favorite toppings: pico de gallo and smoky crema. Yes, you really can have it all.
Allergens
Utensils
Tags
Onion
1 unit
Smoky Red Pepper Crema
4 tablespoon
Tofu
1 unit
Tomato
1 unit
Flour Tortillas
6 unit
Tex-Mex Paste
1 unit
Southwest Spice Blend
1 tablespoon
Mexican Cheese Blend
0.5 cup
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce.
Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.
Add beef* and Southwest Spice Blend; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes.
Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat.
Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling.
Bake on middle rack until golden brown and crispy, 8-12 minutes.
While flautas bake, finely dice tomato. In a small bowl, combine tomato and minced onion. Season with salt.
Divide flautas between plates. Top with pico de gallo and red pepper crema. Serve.
780
kcal
Calories
46
g
Fat
17
g
Saturated Fat
55
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
33
g
Protein
45
mg
Cholesterol
1760
mg
Sodium
with Blistered Grape Tomatoes, Asparagus & Parmesan
plus Scallions, Wonton Strips & Spicy Mayo
with Blistered Grape Tomatoes, Asparagus & Parmesan
