Monday, March 23, 2015

{Gluten and Dairy Free} Baked Flautas

Udi's Gluten Free has these great Flautas. I would use Daiya cheese. My favorite is the Havarti Jalapeno and Garlic.   To make your own Enchilada sauce go here. I bet you could wrap these in foil, freeze them, and then put them in a ziploc in the morning to take to work. They will thaw and then you could nuke them when it's lunchtime. Yum!!
photo from Udi'


  • 1 package of UDI's small tortillas (8 ct)
  • 1 cup of black beans
  • 1/3 cup of corn
  • 1/3 cup of diced red peppers (add or substitute yellow & green)
  • 1 small sweet potato
  • 1/4 cup of diced onions
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp of fresh or dried cilantro
  • 1/2 tsp cumin
  • 1/4 tsp cayenne or red pepper flakes
  • 4-6 oz of grated cheese
  • 1-2 tbsp of enchilada sauce
  • Salt & pepper
  • Oil or oil spray
  • Fresh veggies to garnish
  • Salsa and/or guacamole
  • * Optional: Shredded meat (can add shredded meat if desired)


  1. Pre-heat oven to 425 degrees.
  2. Poke a few holes in sweet potato, wrap it in a slightly damp paper towel and microwave on high for 5-8 minutes. Let potato cool slightly until it can be safely handled. Peel and disgard skin; rough dice potato.
  3. Combine all ingredients except spices and veggies for garnish.
  4. Add sweet potato to the rest of the mixture. Add spices and mix well.
  5. Warm tortillas (either in microwave or oven) so they do not crack when rolling.
  6. Spray or lightly brush oil on one side of tortilla with oil.
  7. Fill tortilla with mixture and top with cheese.
  8. Place on non-stick baking sheet.
  9. Bake at 425 degrees for 15 minutes. Can broil on high for a minute for extra crunch.
  10. Add veggies to garnish. Serve with salsa and/or guacamole.