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Crispy Taquitos and Flautas

 
One serving costs about $1.24

$1.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Mexican
spoonacular Score:36%

Spoonacular Score: 36%

 

The recipe Crispy Taquitos and Flautas is ready in around 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. One serving contains 280 calories, 10g of protein, and 10g of fat. For $1.29 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of hot sauce, cumin powder, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try Taquitos o Flautas de Pollo (Chicken Taquitos or Flautas), Crispy Baked Breakfast Taquitos, and {Video} Chicken Taquitos- Rolled Crispy Tacos for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.

» Get this wine on Wine.com

Ingredients

Servings:
10 5-inch
10 5-inch corn tortillas
corn tortillas
0.5 Tbsps
0.5 Tbsps cumin powder
cumin powder
1 tsp
1 tsp dried garlic
dried garlic
1 Tbsp
1 Tbsp dried onion
dried onion
2 Tbsps
2 Tbsps guacamole
guacamole
some
some hot sauce
hot sauce
1 cup
1 cup lettuce
lettuce
1 tsp
1 tsp oil
oil
1 cup
1 cup refried beans
refried beans
3 Tbsps
3 Tbsps salsa
salsa
2 Tbsps
2 Tbsps shredded cheddar
shredded cheddar
2 Tbsps
2 Tbsps sour cream
sour cream
0.25 cup
0.25 cup water
water
10 5-inch corn tortillas
10 5-inch
corn tortillas
0.5 Tbsps cumin powder
0.5 Tbsps
cumin powder
1 tsp dried garlic
1 tsp
dried garlic
1 Tbsp dried onion
1 Tbsp
dried onion
2 Tbsps guacamole
2 Tbsps
guacamole
some hot sauce
some
hot sauce
1 cup lettuce
1 cup
lettuce
1 tsp oil
1 tsp
oil
1 cup refried beans
1 cup
refried beans
3 Tbsps salsa
3 Tbsps
salsa
2 Tbsps shredded cheddar
2 Tbsps
shredded cheddar
2 Tbsps sour cream
2 Tbsps
sour cream
0.25 cup water
0.25 cup
water

Equipment

food processor
food processor
baking pan
baking pan
microwave
microwave
stove
stove
oven
oven
bowl
bowl
food processor
food processor
baking pan
baking pan
microwave
microwave
stove
stove
oven
oven
bowl
bowl


Instructions

  1. Refried Beans : if you are making at home, then use 1 cup boiled pinto beans or small red kidney beans. Put the boiled beans in food processor with some water and make either smooth or coarse paste. Add salt to taste and it is ready.
  2. Quick salsa : Take 1/4 cup finely chopped onions and 1/4 cup finely chopped tomatoes, 1-2 green chillies or jalapeo to taste, 2 tbsp freshly chopped cilantro leaves in a bowl. Add either 1 tbsp lime or lemon juice OR 1/2 tsp vinegar. Add salt to taste. Add 1/2 tsp cumin powder. Toss together and it is ready for a quick assembly.
  3. Sour cream : If not available, use hung curd.
  4. Guacamole : see here
  5. Tortillas : If you are making at home, refer here. http://allrecipes.com/Recipe/Homemade-Flour-Tortillas/Detail.aspx?prop24=RD_RelatedRecipes
  6. For healthier version, substitute refined flour with whole wheat flour.
  7. You may use any available wraps or leftover or softly cooked whole wheat Chapatis.
  8. Method :
  9. Preheat the oven at 425*f and grease a small rectangular baking dish. I used 6"x4" dish.
  10. Hear oil in pan. Add garlic and onions and saut for a minute if fresh and few seconds if using dried. Add refried beans paste, 1-2 tbsp salsa, cumin powder. Add 1/4 cup water and cook for 4-5 minutes on low flame.
  11. Heat the tortillas in microwave for 15-20 seconds or heat them lightly in a pan on stove top.
  12. Now start layering. Sprinkle the warm tortillas with 1/2 tsp cheese shreds. Add 1 tbsp bean paste towards one side leaving some margin to roll. Top with few sashes of hot sauce.
  13. Roll the tortillas slightly tight. Arrange it on greased dish with seam side down. Repeat with other tortillas till the dish is full.
  14. Put it in the oven on the lower rack. Let it bake for 10-12 minutes till it starts turning golden brown.
  15. Take it out. Let stand for 2 minutes. Separate gently and enjoy with a side of some Spanish or Mexican rice, sour cream, shredded lettuce, salsa, and guacamole.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
10 5-inchs corn tortillas
½ tablespoons cumin powder
1 teaspoon dried garlic
1 tablespoon dried onion
2 tablespoons guacamole
1 cup lettuce
1 teaspoon oil
1 cup refried beans
3 tablespoons salsa
2 tablespoons shredded cheddar
2 tablespoons sour cream
Price
$0.59
$0.20
$0.62
$0.24
$0.55
$0.27
$0.01
$0.69
$0.21
$0.18
$0.16
$3.72

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
263k Calories
9g Protein
8g Total Fat
38g Carbs
6% Health Score
Limit These
Calories
263k
13%

Fat
8g
13%

  Saturated Fat
2g
17%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
10mg
3%

Sodium
662mg
29%

Get Enough Of These
Protein
9g
18%

Fiber
8g
34%

Phosphorus
241mg
24%

Manganese
0.31mg
16%

Calcium
146mg
15%

Magnesium
55mg
14%

Iron
2mg
13%

Vitamin B6
0.25mg
12%

Vitamin K
10µg
10%

Potassium
311mg
9%

Vitamin A
409IU
8%

Zinc
1mg
8%

Copper
0.15mg
8%

Selenium
4µg
7%

Vitamin B3
1mg
7%

Vitamin E
0.99mg
7%

Vitamin B1
0.1mg
7%

Vitamin B2
0.1mg
6%

Folate
23µg
6%

Vitamin C
3mg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need

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