Seared Sweet Potato Flautas With Avocado Salsa Verde
Raw, ground walnuts add a meaty texture and pair perfectly with the spices and sweet potatoes in these flautas.
Ingredients
- 8 peeled medium tomatillos and cut in half
- 1 cup fresh cilantro leaves and stems
- 2 chopped scallions coarsely
- 1 medium jalapeño deseeded
- 3 clove peeled garlic
- 3 tbsp fresh lime juice
- 1 peeled medium avocado
- 1 tsp salt
- 3 cup chopped coarsely sweet potatoes
- 1 (15-ounce) can pinto beans drained and rinsed
- 1/2 cup ground walnuts
- 1 tsp salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- 10 corn tortillas
- 2 tbsp avocado oil
- vegan sour cream for garnish
- chopped, fresh finely cilantro for garnish
- sliced thinly jalapeño for garnish
- lime wedges for garnish
Nutrition
4 servingsInstructions (click to mark complete)
For the salsa verde, into a blender, add tomatillos, cilantro, scallions, jalapeño, garlic, lime juice, avocado, and salt
For the salsa verde, into a blender, add tomatillos, cilantro, scallions, jalapeño, garlic, lime juice, avocado, and salt. Pulse 10 to 15 times until smooth, then transfer to a bowl and set aside.
For the flautas, into a medium pot, add 1-inch of water and insert a steamer basket
For the flautas, into a medium pot, add 1-inch of water and insert a steamer basket. Place sweet potatoes in basket. Set pot over medium-low heat, cover, and bring to a boil. Steam potatoes for about, or until fork-tender. Drain and transfer to a large bowl. Add beans, walnuts, salt, pepper, garlic, coriander, smoked paprika, and chipotle powder. Mash with a fork until well combined and all spices are evenly incorporated. Set aside.
In a dry small sauté pan, warm tortillas for on each side
In a dry small sauté pan, warm tortillas for on each side. Transfer each warmed tortilla to a tortilla warmer or bowl covered with a kitchen towel, to steam and soften before rolling.
Into center of a tortilla, scoop of filling
Into center of a tortilla, scoop of filling. Roll tortilla over mixture. Repeat with remaining filling and tortillas. In a large sauté pan over medium-high heat, warm oil. Add flautas to pan with seam side down. Cook 3 to, turning as needed to ensure cooked evenly and golden brown and crispy on all sides.
Garnish with sour cream, cilantro, jalapeños, and lime wedges, and serve with avocado salsa verde
Garnish with sour cream, cilantro, jalapeños, and lime wedges, and serve with avocado salsa verde.
Original source: https://vegnews.com/recipes/seared-sweet-potato...