These Vegetarian Baked Flautas are easy, cheesy, and totally delicious! Hellooooo veggies! Flour tortillas are stuffed with tender portobello mushroom, savory spinach, and freshly grated mozzarella and baked until melty and crispy.
“This is the remix edition; hot and fresh out the kitchen…”
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.
I’ve been making my Black Bean and Sweet Potato Flautas in such crazy heavy rotation that I just had to play around with a fun twist on my classic flauta recipe.
Vegetarian Baked Flautas
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 green salad with even more vegetables in the mix!
Need to feed a crowd? Double or triple the recipe as needed – it’s easy!
Vegetarian Baked Flautas
- 1 large portobello cap
- 5 oz fresh baby spinach
- 2 cloves garlic, smashed and minced
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- salt and pepper to taste
- 3-4 oz mozzarella cheese, grated
- 6 small-medium flour tortillas (approx. 6-9 inch diameter)
- Pre-heat oven to 400 degrees F.
- Top a baking sheet with a wire cooling rack and set aside.
- 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 sauté 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 your wire baking/cooling rack topped baking sheet, edge side down.
- 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!
special diets and swaps
- vegansaurus chefs: Fret not loves! You can skip the cheese and add extra mushrooms and spinach and these will still rock your socks. Daiya shreds and slices also make an easy cheesy swap!
- 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?
- gluten-free? I gotcha! Replace the flour tortillas with corn tortillas and you’re good to go!
Big thanks to my girl 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?!
Ah-mazing! I think it’s safe to say that I’m even more crazy in love with these feisty flautas than ever before! I can’t wait for you to try them!
If you get a chance to try these Vegetarian Baked Flautas, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!