Cheesy Chipotle Potato Flautas

by Oscar



  1. In a large, heavy pot, bring heavily salted water to boil. Add potatoes and boil until fork tender, 20-30 minutes. Remove pot from heat, drain potatoes and allow to cool.
  2. Peel potatoes and return to pot. Bring heat up to medium-high, add in Chipotle Vegenaise, cumin, paprika, chili powder, salt and pepper. Using a fork or potato masher, mash and mix potatoes with Vegenaise. Add in Vegan Gourmet Shreds, mix well, and cook for 15-20 minutes, until cheese has melted.
  3. Using a lightly dampened paper towel, heat tortillas in batches of 3 for 10 seconds per tortilla. Spread an even amount of potato mixture on one end of  each tortilla and roll. Pierce with a toothpick to keep closed.
  4. Heat oil in a large, heavy pan. Fry flautas in batches of 3, 2 minutes per side. Drain on plate covered in paper towels.
  5. To serve, slice each flauta on a bias, top with sour cream, if using, and serve with salsa, and guacamole.



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