10 February, 2015

Soyrizo & Potato Flautas

Posted in : Mexican, Vegetarian on February 10, 2015 by : wendland99

Ingredients

Flautas:

• 6 Flour tortillas
• 2 packages Soyrizo
• 1 Russet Potato- small dice
• 2 cups Black beans- cooked
• 1 cup Corn- fresh or frozen
• 2 Zucchini- small dice
• 1 Yellow onion- small dice
• 5 cloves Garlic- chopped
• 1 tbs Cumin
• 2 tsp Chili powder
• 1 tsp Oregano
• Sea salt, and black pepper- to taste
• Pickled cabbage:
• 1 Red cabbage- shredded
• 3 cups White wine vinegar
• 2 cup Water
• ¼ cup Sugar
• Salt
• 3 Bay leaves
• 1 tsp Juniper berries
• 1 tsp Dill
• 1 tsp Mustard seeds
• 1 tsp Pink peppercorns
• 1 tsp Fennel seeds
• Avocado aioli:
• 1 cup Vegenaise
• 2 Avocados
• 1 bunch Cilantro
• 1 bunch Green onion
• 2 Roasted Jalapenos
• 4 cloves Roasted garlic
• Sea salt, and black pepper- to taste

 

Procedures

1. For the pickled cabbage boil all ingredients except the cabbage in a pot. Remove from heat, strain liquid from spices and pour over cabbage. Let cool and refrigerate.
2. Toss potatoes in oil sea salt, and black pepper. Transfer to parchment lined baking sheet and bake in 400 degree oven until tender, 20-30 minutes.
3. Sauté onions, add garlic, zucchini, corn and spices, when vegetables are almost cooked add soyrizo, stir continuously until cooked, about 5 more minutes. Mix in black beans and potatoes and season to taste.
4. Oil both sides of the tortillas; spoon soyrizo mixture onto tortillas and roll tightly making sure the seam is on the bottom.
5. Transfer to parchment lined baking sheet and bake for 15-20 minutes in 375 degree oven or until crispy and golden.
6. For aioli, place all ingredients in food processor and blend together.