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.
Course Appetizer
Cuisine Tex-Mex
Keyword Vegetarian Baked Flautas
Prep Time 8 minutesminutes
Cook Time 25 minutesminutes
Total Time 33 minutesminutes
Servings 6flautas
Calories 136kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1large portobello cap
5ozfresh baby spinach
2cloves garlic, smashed and minced
½tspdried basil
¼tspgarlic powder
salt and pepperto taste
3-4ozmozzarella cheese, grated
6small-medium flour tortillas(approx. 6-9 inch diameter)
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.