What's better than fried tortillas? Potatoes and chickpeas wrapped in a crispy fried tortilla! Our take on Tex-Mex flautas with a simple salsa is delicious on it's own but even better with an avocado sauce made with Dibble Sour Cream. Serve this up at your next gathering and happy cooking!
Prep Time25 minutes
Cook Time 10 minutes
1 Medium Avocado, peeled and deseeded
1 Small Jalapeño, stem removed and roughly chopped
3 Medium White Potatoes, peeled and cut into 1x1cm cubes
1 Can Chickpeas, drained and rinsed
1 tsp Smoked Paprika
1/2 tsp Cumin
1/2 tsp Chilli Powder
1 tsp Salt
1/4 tsp Cayenne Pepper
1/2 - 1 Cup Vegetable Oil (for shallow frying)
10 Mini Flour Tortillas
1 Cup Vegan Cheese, shredded
Add the avocado, jalapeño, Dibble Sour Cream, olive oil, lime juice, oat milk, salt, pepper into a food processor or blender and blitz on high for 30 seconds.
Using a spatula, scrape down the sides and blitz for a further 1-2 minutes or until the sauce is completely smooth. Set aside.
In a medium mixing bowl, add the capsicum, tomato, onion, lime juice, salt, pepper and mix together thoroughly. Set aside.
Potato and Chickpea Filling
In a medium pan on medium heat, add the oil and cook the onion and garlic for 30 seconds or until aromatic.
Turn the heat to high, add the potatoes and fry for 4-6 minutes or until golden brown, stirring occasionally.
Turn down the heat to medium, add the chickpeas, paprika, cumin, chilli, salt, cayenne pepper and cook for 2 minutes, stirring occasionally. Set aside.
On a clean workbench, add 2 Tbsp of the potato filling and 1 Tbsp of vegan cheese to the lower half of a tortilla.
Carefully fold the bottom edge of the tortilla over the filling and tightly roll the tortilla upward. Set aside and repeat this for the remaining tortillas.
In a medium pan on high heat, add the oil and heat it up until it's suitable for frying. You can test if the oil's ready by carefully placing the end of a chopstick into the oil and if bubbles form, the oil's ready.
Using metal tongs, gently place 4 flautas into the pan and fry 2-3 minutes or until golden brown. Gently turn each flauta every 1-2 minutes until all sides of the flautas are golden brown. Set aside on paper towels and repeat this for the remaining flautas.
Place the fried flautas on a serving plate and top with 4-6 Tbsp of the salsa and 4 Tbsp of the avocado sauce.