Ingredients
The following ingredients have 4 Servings
- For the flautas:
- 1½ pounds sweet potato (1 large or 2 small), peeled and cut into ½-inch thick pieces
- 1 tablespoon plus ½ teaspoon salt, divided
- 1 tablespoon lime juice
- 12 (6-inch) corn tortillas
- 2 tablespoons avocado oil
- For the cashew queso:
- 2 tablespoons avocado oil
- ¾ cup raw cashews
- ¾ cup hot water
- 2 tablespoons lime juice
- 1 (4-ounce) can diced green chiles, with juice
- ¼ cup nutritional yeast
- ½ teaspoon smoked paprika
- 2½ teaspoons salt
Instruction
- For the flautas, preheat oven to 450 degrees. Place an oven rack in top of oven.
- In a saucepan, filled about three-quarters of way with water, add a tablespoon of salt. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until sweet potatoes are tender, but not falling apart. Drain and let sit in colander for a few minutes to dry.
- Return to saucepan with remaining salt and lime juice. Mash with a potato masher until smooth.
- In a cast-iron skillet over medium heat, warm pan for at least 3 minutes, or until hot but not smoking. Warm tortillas one at a time on until soft and pliable, but not toasted. Keep warm in a clean kitchen towel or in a tortilla warmer.
- Place about 2 tablespoons of sweet potato filling on one edge of each tortilla and roll up to close. Repeat with remaining ingredients.
- Grease a baking sheet with cooking spray. Lay flautas, seam-side down, on baking sheet and generously brush tops with avocado oil. Bake until crispy and toasted, about 20 minutes.
- For the queso, in a large frying pan over medium heat, warm oil. Add cashews and fry, stirring occasionally, until nuts are really toasted. Transfer to a blender with remaining ingredients and blend until smooth. Return to frying pan and heat until just warm.
- Serve flautas warm with queso.
