Craving something with a little Latin flavor for dinner? Then you’ll definitely enjoy our flautas recipe, which features plenty of crunchy corn, onion, Habanero Cheddar cheese, cilantro, sweet potato and fresh guacamole. The recipe, courtesy of Peas and Crayons, makes for nine flautas, and it should take roughly 45 minutes to prepare. One of the best things about flautas is that—aside from being delicious—you can fill them with practically anything, ranging from protein to veggies. If you’re looking to encourage your family to eat more vegetables, but you’d also like to make a dish that’s honestly crammed with rich flavor, then our flautas recipe is perfect for you. If you happen to know someone who might enjoy the recipe, then please feel free to share it with them on Facebook, Pinterest, Instagram and Twitter.
You can serve these flautas as either an appetizer or an entrée, so before you start preparing our flautas recipe, you should decide on how you’re going to serve the dish when it’s done. To prepare the flautas, assemble the following ingredients: nine corn tortillas, a cup of black beans, a cup of mexi-corn, a sweet potato, a quarter cup of diced white, yellow or red onion, some chili powder, garlic powder, dried or fresh cilantro, cumin, cayenne pepper, red pepper flakes, two ounces of Cabot Cream Cheese, four to six ounces of Cabot habanero cheddar cheese, some taco sauce or salsa, salt and pepper, olive oil, parsley and cilantro and finally some guacamole and sour cream to serve on the side. Peas and Crayons features a step-by-step on how to prepare the flautas, and you can check that out here.
We hope you enjoyed our flautas recipe. If you’re interested in trying another Latin-inspired dish, you might also enjoy making our roasted vegetable enchilada bake. Cabot is a cooperative of 800 farm families, and we take a great deal of pride in producing our ward-winning dairy products. We understand the importance of only serving the best to your family and friends, which is why we only use the freshest ingredients when producing our cheeses and sour creams. We’d love to hear your thoughts about the flautas recipe—after trying it, feel free to rate review the dish.
1 small or medium sweet potato
1 cup cooked black beans
1 cup “Mexi-corn” (corn mixed with red and green peppers)
¼ cup diced white, yellow, or red onion
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried or fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground red pepper (cayenne) or red pepper flakes, or more to taste
1-2 heaping tablespoons taco or enchilada sauce or salsa (or more to taste)
2 ounces Cabot Cream Cheese, at room temperature (optional)
Salt and ground black pepper to taste
9 corn tortillas
6 ounces Cabot Hot Habanero Cheddar, Cabot Sharp Cheddar or Cabot Pepper Jack, grated (about 1½ cups)
All-natural olive oil spray or plain oil
Chopped fresh parsley, tomatoes and shredded lettuce for garnish
Salsa, guacamole and Cabot Lowfat Greek Yogurt or Cabot Sour Cream for dipping
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To see how to make this recipe, visit Peas & Crayons.
I cant wait to try these! It looks so yummmmy.