These potato flautas are crispy on the outside, and soft and flavorful on the inside. They are filled with savory Mexican potatoes and creamy dairy-free cheese. Perfect for a fun weeknight dinner with the family or a date night!
Potato Flautas
If you want to make a nutritious yet flavorful Mexican dish, these plant-based potato and cheese flautas are the perfect recipe! These potato flautas are special because I stuffed them with my grandpa’s favorite potatoes (Papas a la Mexicana). They add so much flavor and nostalgia to this recipe!
Flautas are crispy tacos also known as taquitos. They are typically fried in oil but I also like to make them in my air fryer which I highly recommend if you’re interested. I also provide instructions on frying them in oil the traditional way!
My mom made potato flautas a lot when I was little, and I was the biggest fan! I added homemade tofu cheese to this recipe for extra protein and nutrients, and it did not disappoint. They are pretty fun to make and I can guarantee that you’ll want to make them again!
Key Ingredients:
- Potatoes: I recommend using Yukon gold for this recipe to get the best texture and flavor. Make sure to dice it evenly into small cube-sized pieces. You want the cubes to be about 1/4 inch big.
- Onion: Use either a yellow or white onion for this recipe. Avoid red onions or sweet onions.
- Tomatoes: I always use Roma tomatoes or tomatoes on the vine for the best results.
- Serrano pepper: Adds flavor and spice. If you don’t like spicy foods, choose a more mild pepper-like jalapeño.
- Oil: I like using avocado oil or canola oil. I don’t recommend using olive oil for this recipe as it has a lower smoking point. I don’t recommend leaving the oil out for this recipe.
Cheese
I know some of you might be skeptical about this creamy tofu cheese but please don’t knock it till you try it! It seriously makes some of the best flautas I’ve ever had in my life because it pairs so well with the potatoes and it prevents the potatoes from falling out of the flauta. However, you can use it for many other things! You can add it to sopes, quesadillas, nachos, and regular tacos. I’ve made this cheese so many times but adding it to these potato flautas has been my absolute favorite way to eat it!
- Firm tofu: There are many different kinds of tofu. You’ll want to get the regular “firm tofu” for this recipe. Avoid silken, or extra firm.
- Nutritional yeast: This is what provides a cheesy flavor for this creamy plant-based cheese! You do not want to skip this ingredient. I get it at Trader Joe’s for $2.99 🙂
- Cashews: soaked cashews make this cheese super creamy and add extra nutrients. Choose raw, unsalted cashews if possible. Soak them overnight or in boiling hot water for 30 minutes.
Toppings
Crispy potato flautas are delicious by themselves but they’re AMAZING with toppings. I love adding a nice freshness from shredded lettuce or cabbage and of course some salsa! Avocado and guacamole are optional and crema is optional too but I do recommend adding salsa and lettuce at the very least.
- Shredded lettuce or cabbage
- Sliced avocados or guacamole
- Salsa roja, salsa verde, or Tapatio
- Dairy-free sour cream aka crema!
Nutrition of Potato Flautas
Potato flautas are typically high in carbs because the two main ingredients are tortillas and potatoes. To make these flatuas more balanced, I added onions, tomatoes, and peppers to the potatoes as well as a tofu-cashew cheese. Adding vegetables, protein, and healthy fats helps avoid blood sugar spikes in those with diabetes and insulin resistance. Topping these potato flautas with avocado adds even more fiber and healthy fat to help balance out the carbs. These potato flautas are 100% dietitian-approved!
Make flautas in 5 easy steps:
- Dice potatoes, onion, tomatoes, and peppers. Cook them in a pan. Avoid stirring too much.
2. Blend all your cheese ingredients! Blend until it is extra creamy and smooth.
3. Assemble your flautas! Spead the tofu cheese and then add the potatoes on top before rolling it up.
4. Fry, bake or Air Fry! When air-frying, brush them with a little oil so they get golden brown.
5. Let the potato flautas cool off for 10 minutes. Add toppings and enjoy!
Cooking Methods
Frying in oil: Use about a half cup of avocado or canola oil. Heat it in a pan until it is hot and then add your rolled-up taquitos. Fry them for about 4 minutes on each side or until golden brown.
Air frying: Brush lightly with oil and place in air fryer at 390 F for 7-10 minutes until golden crispy. They won’t come out exactly like the pan-fried flautas but they are pretty good! Click here to buy the air fryer I use!
Oven: Baking these flautas is also a good idea! Brush lightly with oil and bake at 400 F for 12-15 minutes until golden crispy.
Potato Flautas Recipe
Potato flautas are a comforting and satisfying dish that beautifully marries the simplicity of humble ingredients with the bold flavors of Mexican cuisine. As a Mexican dietitian, I love that these flautas are not only delicious but also provide a great way to enjoy a plant-based meal that’s both filling and nutritious. Whether you’re serving them as a snack, appetizer, or main course, potato flautas are a crowd-pleaser that everyone can enjoy. With a crispy exterior and a soft, flavorful filling, they offer the perfect balance of texture and taste. Pair them with your favorite salsas, guacamole, or a fresh salad to create a well-rounded, health-conscious meal that honors the rich culinary traditions of Mexico. Enjoy every crunchy bite, and remember that eating well can be both delicious and nourishing!
More Vegan Mexican Recipes
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Potato Flautas
- Total Time: 50 minutes
- Yield: 14–18 1x
- Diet: Vegan
Description
These potato flautas are crispy on the outside, soft and flavorful on the inside. They are filled with savory Mexican potatoes and creamy dairy-free cheese. Perfect for a fun weeknight dinner with the family or a date night!
Ingredients
- 15–18 corn tortillas
- 5–6 medium potatoes
- 1/2 medium onion
- 2 tomatoes
- 1–2 serrano peppers
- 2 tablespoons avocado oil
- 1 tsp salt or to taste
Cheese:
- 1 block of firm tofu
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 1/2 a lemon, juiced
- 1 tbsp olive oil
- 2/3 cup cashews, soaked
- 1 tsp salt
- 1/2 cup water
Toppings:
- Shredded lettuce or cabbage
- Avocado, sliced or guacamole
- Salsa roja, salsa verde or tapatio
- Dairy-free sour cream
Instructions
- Peel potatoes and then dice them into small (1/4-inch) cube-sized pieces.
- Dice tomatoes, onion, and Serrano peppers.
- Turn a large pan on medium heat and add oil. Once hot, add diced potatoes to the pan and cook while stirring every 2 minutes.
- After about 8-10 minutes, try a potato cube to see if it is soft/cooked. Once potatoes are almost cooked, add onions, tomatoes, and pepper.
- Cook for another 4-5 minutes until the tomatoes cook down and give the potatoes a nice reddish color. Turn the pan off and set aside.
- Add all of the cheese ingredients into a high-speed blender and blend until smooth. Taste and adjust flavors to preference.
- Turn a griddle on medium-high heat to heat your tortillas. Heat up for about 30 seconds on each side.
- Place a tortilla on a cutting board and spread about a tablespoon of creamy cheese onto the tortilla. Add a tablespoon of potatoes on top and roll up to form a flauta. Secure them with a toothpick.
- Repeat step 8 until all flautas have been made.
- Add about a half cup of avocado oil to a pan on medium-high heat and fry for 4-5 minutes on each side OR brush lightly with oil and place in an air fryer at 390 F for 7-10 minutes until golden crispy.
- Serve with shredded cabbage, salsa, avocado, and sour cream!
Notes
*best eaten when fresh
*reheat by air frying or baking at 375 for 5-7 minutes
- Prep Time: 10
- Cook Time: 40
- Category: mains
- Method: Air Fryer
- Cuisine: Mexican
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These are the best flautas I’ve ever made! The combination of cheese and potato makes them so delicious.
I have tried both air-fried and pan-fried. Both so good no matter which way you go but def the pan fried ones hit a bit harder.
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