- 1 1/2 Tablespoon olive oil
- 1/2 Cup diced yellow onion
- 1 1/2 Cup diced red bell pepper
- 1 serrano pepper, diced finely (optional)
- 2 Tablespoons minced garlic
- 1 1/2 Cup corn
- 3 large russet potatoes, peeled, cubed, and boiled
- 1/2 Cup vegan sour cream
- 3/4 Cups vegan cream cheese, room temperature
- 3/4 Cups shredded vegan cheese, such as Cheddar, mozzarella, or a mix, plus more for garnish
- 1 Teaspoon cumin
- Salt and pepper, to taste
- 1 Cup scallions, sliced
- One 28-ounce can tomatillos, drained and chopped roughly
- 2 Cups safflower oil, or preferred high heat oil
- Eight 8-inch flour tortillas
- One 12-ounce can black beans, rinsed and drained well, or vegan black refried beans
- 1 medium to large avocado, halved, skinned, pitted, and mashed
- 1/3 Cup chopped cilantro, for garnish
Heat 1 tablespoon of the olive oil over medium-high heat in a large saucepan and sauté the onion, half of the red bell pepper, and the serrano pepper and cook for about 3 minutes. Add the garlic and sauté for about 1 more minute. Remove from the heat, add in the corn, and set aside.
In a medium-sized bowl, mash the potatoes with a fork or masher, then fold in the sour cream, cream cheese, cheese, and cumin. Season with salt and pepper, to taste. Stir in 1/3 of the scallions and add to the corn-pepper mixture. Season with salt and pepper, to taste. Keep warm.
In a small pan, heat the remaining olive oil over medium heat. Add the remaining red bell peppers and sauté briefly. Stir in 1/3 more of the scallions, and then the tomatillos. Simmer for 5-6 minutes, then purée in a blender (be very careful blending hot liquids) and keep warm.
Preheat the oven to 250 degrees and put a cooling rack on a baking sheet pan.
Heat the oil to 350 degrees in a large deep skillet. Be sure to have the tortillas, beans, potato mixture, sliced avocado, and some toothpicks ready to go. Also, line a plate with paper towels for draining.
Put a tortilla on a flat, dry work surface. Lay about 3 tablespoons of the black beans along one side. Top with about 1/3 cup of the potato mixture and avocado. Don’t overstuff or the flauta will fall apart.
Roll tightly, burrito-style, and seal with a toothpick. The best way to seal it is as though you are pinning fabric with a straight pin, where both the tip and the end are exposed. Do this where the sides of the tortilla overlap. Once rolled, it should look like a fat cigar that’s open on both sides. Set aside and repeat with remaining ingredients.
When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful not to burn as they cook quickly. Drain on paper towel lined plate and remove the toothpicks. Keep warm in the oven on the cooling rack.
Put 1/4 cup of the tomatillo sauce on a plate, lay the flautas down then top with cheese, scallions, and cilantro.