I miss shredded chicken flautas, I really do. Coming from Texas, Mexican food is just a staple of life – and shredded chicken flautas were one of my guiltiest pleasures. However, chicken now makes me want to barf, and I say – live and let live! So – here’s a much friendlier and healthier twist on the old classic. Hope you enjoy!
First, wrap the tortillas in foil and place them in a hot oven to keep them warm. The warmer they are, the easier they are to roll without breaking.
Saute your veg (onion, garlic, carrots, zucchini, parsnip) in the teaspoon of oil until its cooked, then add the black beans and lettuce or cabbage. Stir in the cheese, salsa, and cilantro and season with salt and pepper to taste.
Pull the tortillas out of the oven and place a bit of the veg mixture into each tortilla and roll it as tightly as you can and secure it with a toothpick. Once you have finished all of this, pour your oil into the frying pan and heat it up to over 300 degrees. You can test this by waiting about 5 minutes and throwing a piece of a tortilla in. If it starts frying instantly, you're ready to go. If not, give the oil a few more minutes to heat up.
Depending on the size of your frying pan, you can cook about 2 or 3 of these at a time. Just drop them into the oil and use tongs to turn them around. Fry until they are crispy and golden brown. Allow them to rest on a plate with a few paper towels to soak up some of the excess oil.
Serve with vegan sour cream, salsa, guacamole, or whatever you like! This recipe is great for an appetizer or a main course, and the best part is, if you want, you can make them ahead of time and keep them in the fridge until you are ready to fry them. They will hold for about 5 days in the fridge.