Veggie Flautas

We eat A LOT of veggies during the week, both for dietary reasons and because I love veggies! My husband will partake but he’s not so enthusiastic about it. In order to keep him excited about eating at home, and to avoid my own personal food boredom, I make it a goal to try to make my meals veggie focused but not in an obvious way. One of my favorite ways to do this is by sneaking vegetables into some of our already loved recipes. These flautas are a perfect example of that, they are super delicious and incredibly filling!


Ingredients:--Makes about 12 flautas

  • 2 C corn oil (or vegetable)

  • 1 lb Butternut Squash (a medium to small squash)

  • 3 medium Red Potatoes,

  • 1 C Kale, minced

  • 5 Garlic Cloves, minced

  • 1 tsp corn oil (or vegetable)

  • salt/pepper to taste

  • 12 small flour tortillas (same size as your typical corn tortillas)

  • 1 C diced Oaxaca Cheese (you can substitute your favorite white melting cheese)

**I served this dish with an Arugula salad and Avocado salsa, feel free to serve with your favorite greens and salsa)***




  1. Prepare the potatoes and squash (scrub clean, and scoop the seeds from the squash). Cut both into large evenly sized cubes (leave the skin on for both!) Add to a large pot and cover with water and salt (think salty like the ocean!). Bring to a boil then reduce to a bare simmer (high heat then to medium heat) and start checking every 5 minutes or so until potatoes/squash are soft. Should take a total of 10-20 minutes, I like to just stick a fork in a potato and if it slides off super easily then it is done.

  2. Drain the potatoes/squash and allow to get to a workable temperature.

  3. Using a spoon, scoop away the ‘meat’ from the squash skin and add to a medium mixing bowl. Add the potatoes, kale, garlic, tsp of oil, salt and pepper, then using a potato masher (or whatever you use to mash your potatoes) mash the mixture together until there are little to no lumps. Add the cheese, then use a spoon to give the mashed mixture a good turn, making sure all the ingredients are thoroughly distributed. (Don’t overmix or you can get a gummy texture)

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp of the veggie mixture in each tortilla, roll up tightly and set aside.

  6. In a deep skillet, warm the 2 C of oil to about 375 degrees. If you don’t have an oil thermometer, I like to just add a small piece of tortilla into the oil and once that starts frying you’re ready to go.

  7. Place the flautas, seam side down (you will need to work in batches of about 4 flautas) and fry for about 2 minutes on each side (or until golden). Keep an eye on your flautas, especially if you’re using fresh tortillas because they like to fluff up and push the mixture out. I like to use tongs to give the flauta a good pinch if I see them starting to fluff.

  8. Place fried flautas on a draining plate (I use a plate with a paper towel over it) until all have been fried.

  9. Enjoy!