Baked Spinach and Portobello Flautas
I cannot for the life of me get that song out of my head. Inappropriately enough, the chickpea is LOVING it and dancing her face off every time I break into song.
Bounce. Bounce.
I’ve been making my Black Bean Sweet Potato and Triple-Bean Flautas in such crazy heavy rotation that I couldn’t fathom adding a third musketeer to the mix.
Until now.
Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Though the recipe makes a small batch, it easily doubles or triples to serve more! Feel free to amp up the portion as needed and enjoy!
Author: Jenn Laughlin of Peas and Crayons Serves: 6 flautas
Ingredients
- 1 large portobello cap
- 5 oz fresh baby spinach
- 2 large garlic cloves, smashed and minced
- ½ tsp dried basil
- ⅛ or ¼ tsp salt, to taste
- ⅛ or ¼ tsp garlic powder
- black pepper, to taste
- 3-4 oz mozzarella cheese, grated
- 6 small-medium flour tortillas (approx 6-9 inch diameter)
Instructions
- Pre-heat oven to 400 degrees F.
- Place portobello cap stem-side down on a cutting board and slice into approx. 12 even slices.
- Heat a pan/skillet to medium-high heat and saute with a drizzle of olive oil for about 8 minutes until tender.
- Add a teeny bit more oil to the pan and add your garlic and spinach, flipping with a spatula until the hot mushrooms help wilt the spinach. Season with basil, garlic powder, salt, and pepper.
- Stir together and remove from heat. Set aside.
- Wrap in a paper towel, and microwave tortillas for 30 seconds on high.
- Rub a little olive oil on one side of a tortilla and add the filling to the opposite side in the center of the tortilla.
- Filling amount may vary a smidge, but try not to overstuff the tortillas, adding 2 slices of portobello to each tortilla along with the spinach and cheese.
- Roll tight until flauta is about 1″ thick and place on a wire baking/cooling rack, edge side down, atop a baking sheet.
- If needed you can use toothpicks to assist in closing the flautas, but if you microwaved the tortillas first the should stay closed.
- Repeat for each flauta.
- Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
- Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
- Serve with all your favorite toppings and enjoy!
3.2.2802
vegansaurus chefs: fret not loves, you can skip the cheese and add extra mushrooms and spinach and these will still rock your socks.
t-rex chefs: you can absolutely add your favorite protein to the mix, but may need larger tortillas to do so, these babies were stuffed to the brim! Or simply serve these up as a side for grilled chicken or steak. They’re really great as is so…. eat your veggies, will ya?
Huge thanks to Maria for the awesome tip about the foil on the edges – her tortilla trick left me with super crispy flautas without burned edges. They were perfection!
so… how were they?!
I think it’s safe to say that I’m even more butt-crazy in love with these things than ever before! There’s something awesome about food that doubles as a snack and meal, and these crispy baked flautas are the best of both worlds! Packed with veggies and ooey gooey mozzarella cheese, you can dress them up with all the Mexican extras your heart desires, or pair them with a nice Italian-style salad with even more vegetables in the mix!
hungry for more?
