I stopped by our local Hispanic grocery yesterday to watch fresh corn tortillas rolling down the assembly line, and picked up a fresh, steamy package of mini-tortillas for flautas. Flautas are simple: cover the bottom of a 10" cast iron pan with a layer of canola oil. When hot, put in a small corn tortilla for one or two seconds, just long enough to soften a bit. Pat dry on towels, then spread a line of refried beans slightly off center. Roll the flauta up as tightly as you can, then lay it in the hot oil seam side down (so the seam will seal shut). Fry until golden, turn and fry on the other side, about 30 seconds each side. Drain and blot, pack wrapped in foil.I made four flautas for shmoo along with jicama, sugar snap peas, and applesauce with walnuts to sprinkle on top.
I made the same for myself and packed it in my brand new Medium Cafe Bag from Tom Bihn. Tom Bihn is going to use some of my pictures in a Laptop Lunch display in their store, and sent me this great bag to say thank you -- I love how my lunch box and Klean Kanteen water bottle fit side-by-side so perfectly!Verdict: "I have ten fingers up, that's how good these are!" Shmoo ate all his applesauce, flautas, and veggies, then snitched half my jicama. The walnuts went untouched; I guess today wasn't a walnutty day. 10 fingers.
Looks yummy today! I am going to try this tommorrow... I love mexican food!
ReplyDeleteI have the 27oz. size and the stainless steel cap. We like our Klean Kanteens. I think their "2 Tier Food Container" is interesting-looking, too. A nice option if you want to avoid plastic, but maybe not manageable for a kid.
ReplyDeleteI love Tom Binh products-- such a cool company! I have a super-cool TB tote I use to schlep my knitting around town.
ReplyDeleteYour cafe bag is cool! Congrats. Flautas look awesome, as well.
Nice lunch! What is the difference between flautas and taquitos? We love taquitos made with black beans and soy cheeze! Great bag too!
ReplyDeleteAs far as I can tell taquitos and flautas are pretty much the same.
ReplyDeletei have there two tier metal food thing and it is really awsome, i think it could be a bit hard for a kid to use, not sure though, it is really well made and we have used it for a number of train trips where we ate lunch on the train
ReplyDeletei am going to make flatas soon, the farmers market near me has the most amazing vegan ones, he doesn't use beans intsead he used tvp and i have been wanting to figure out how to make them on my own, i think i might try your recipe first
The difference between a flauta and a taquito is that the flauta is made using a flour tortilla and the taquito is made with a corn tortilla. I love taquitos and so does my son... am overdue to make some more!
ReplyDeleteI love reading your blog, Jennifer!
What a great idea!! I am an omni but got turned on to your site by a friend and now come back every day. Have been inspired to make much more healthy choices etc. Thanks for letting us non-vegans stop by and get some inspiration/education too. Yahoo for flautas!!!
ReplyDeleteLisa
Jennifer,
ReplyDeleteCan I adopt you as my mother? Although, I am a little too old. :-) I have been lurking at what you posted everyday! It is wonderful! I wish I have a mom like you. Shmoo is a very lucky boy!
Yum! Sorry if it has been asked before, but when do you think the cookbook will be out? Can't wait!
ReplyDeleteNo, flautas are made with corn tortillas too...
ReplyDeleteflautas = flour tortillas
ReplyDeletetaquitos = corn tortillas
how much of a kick back do you get if us schmucks buy the goods you advertise?
I love my Bihn bag! I use it everyday to carry my lunch and purse.
ReplyDeleteSpice island, I wish JenShmoo was my mom too. And I'm 42.
As an Irish Lass I'm so excited to see what kind of Vegan St. Patty's feast you've got in the works for Shmoo!
ReplyDeleteFlautas, Taquitos - who cares, they look GREAT!!
do you have to go to a speciality grocery store to find jicama? or is it just at your regular store? i want to try it, but i'm not sure where to find it. maybe i just don't know what to look for!
ReplyDeletethis lunch looks great. and i love your new bag. is it about the size of a purse or something?
-jessica
The true difference between flautas and taquitos should be shape. Flautas are tubular, and taquitos are more like sealed pockets. However, more often than not, flautas are called taquitos and taquitos, which are shaped kind of like a half-moon and seal (as opposed to a taco, which rolls but doesn't seal), aren't generally made by people outside of Mexico / Mexican families anymore.
ReplyDeleteBut essentially, there's no difference in *taste*. I find it's harder to keep taquitos from getting soggy than flautas, though.
If you like flautas, try boiling potatoes and then mashing them with all sorts of seasoning (don't forget the chile blend!) and using them as a flauta filling. Yum!
Thanks, mallory! for clarifying on the whole flauta/taquito thing. Mmm, potato flautas sound wonderful!
ReplyDeleteHi, jessica -- jicama is at all our local grocery stores; it's a round, light tan root. The smaller ones are the sweetest.
Do you eat the jicama raw?
ReplyDeleteim addicted to this site lol, i cant wait everyday to see what you will do, thanks for share it!
ReplyDelete>>how much of a kick back do you get if us schmucks buy the goods you advertise?
ReplyDeleteWith the exception of the "Sponsored Links" on the sidebar, I get no money from anyone -- I'm not paid for what I'm doing. These are just products I'm using and enjoying and think others might find interesting or helpful. I'm just trying to share ideas, not advertise.
I do get a commission on "Vegan Family Favorites", and on the Amazon link; that's why I labeled them as "Sponsored Links".
>>Do you eat the jicama raw?
ReplyDeleteYes! It's wonderful -- crunchy and sweet and a bit like an apple-potato.
LOL! When I got home, I thought to myself "I wonder if we have black beans so I can make myself a flauta". There must be something in the air...
ReplyDeleteBTW, I just bought Dr. Fuhrman`s Eat to Live book. Are there any recipes in it that you'd recommend?
Hello all:
ReplyDeleteI noticed people keep asking Jennifer when her cookbooks coming out. Here is some information on the publishing world with a large to medium publisher takes one to three years for a book to be publish on average after the * CONTRACT * is signed. If Self-publishing it takes three to six months after book is written to have it available for the public.
It might be a while .
* There is probably a reason why Jennifer is not answering the question about when the cookbook will be out.
Those flautas look super yummy, Jennifer, and I LOVE jicama. Great in salads or with hummus, it's such a crispy, crunchy veggie that is so refreshing with spicy foods - like your flautas - mmmm!
ReplyDeleteHi, all: More info on the taquitos from the locals here...taquitos are made with corn tortillas with a thin layer of filling and tightly rolled and then deep fried like tortilla "sticks." Flautas are either made with corn or flour tortillas (more often with corn) and stuffed a bit more with filling than taquitos and prepared similarly to how Jennifer prepared them on a special iron skillet called a comal and not deep fried.
ReplyDeleteYou can find the best deals on jicama at a Mexican/Latin or an Asian market. I love jicama cold or baked as jicama "fries." Speaking about jicama...I am so excited that I found a source for jicama seeds and I am going to plant some very soon in my garden. I will see how they do here in So Cal.
The Mexican-food day reminds me of my time in Mexico... they really like to eat pig there, so my host mother took me to a little health food shop and bought various fake pig products. For lunches, I often got "ham"-and-bean sandwiches. Except, she would wrap the sandwiches in napkins, which would get stuck in the oozing beans and, anyway... Talk about high-protein. : P
ReplyDeleteI love easy, simple, healthy recipes. Thanks, Jennifer!
ReplyDelete>>Talk about high-protein. : P
ReplyDeleteOr high-fiber, at least! LOL
I love the idea of flautas ! Now I know what we will be having for lunch tomorrow. You have great ideas, day after day. Thanks
ReplyDeleteI have never written in a comment and I've just recently stumbled across your website. I just want to write in and tell you that you are an inspiration to people like me who eat ovo-vegetarian. I aspire to be vegan and you light the way!
ReplyDeleteI just learned about your site this week and now am offically addicted! I am a food voyuer and a fan of neatly packed lunches and a vegan (going on 9 years) to boot! This is my dream site. Thank you for doing what you do! ps - I blogged about you on my site yesterday!
ReplyDeleteWhere is your source for jicama seeds? I love jicama and would LOVE to grow it in my garden!!!!
ReplyDeleteLooks great! :)
ReplyDeleteWalnuts can be an adult taste and texture... So I understand that.
R2K
Thanks for the inspiration. I have an old Tom Bihn computer bag for a laptop that no longer works. The bag is roughly equivalent to the Medium Cafe Bag, but it has a little padding. It was just sitting in the closet. But now, I have an insulated bag for my Laptop Lunch & a water bottle. Very cool! I've been needing something just a bit different than the case the Laptop Lunch box comes with!!
ReplyDeleteAnd, yes, the food is great also. You've been inspiring me to try new things to put in my packed lunches and dinners.
That bag is super-cute! Will you post pictures of your Laptop Lunch display?
ReplyDeleteMommaSchell, I hear that jicama vines are very humongous, but I'd like to try growing them too, since the stores here don't carry jicama. Where did you get the seeds? Thx. I wonder how many jicamas one gets to a plant, do they multiply like potatoes...
ReplyDeleteOkay, I did a little looking for jicama seeds. I didn;t find them, but apparently you can grow jicama from chunks like potatoes. Be sure to get ones that haven't been sprayed to retard sprouting, so you need organic ones. Here's what I found on the web:
ReplyDeleteI don't have the seeds, but if you have a grocery store that carries Latin or Asian groceries or a Latin or Asian neighborhood go into a grocery store and pick up a tuber. You can plant the tuber in the ground and grow it. Be careful with the seed and seed pods if you have kids around because they are poisonous and narcotic.
you got a write-up in our local paper here in Kentucky. I have a nearly-7 first-grader so you touch me where I live. Of course I've already raised a 25 and 27 year old so you can see I am in a different "demographic". :) I love what I've seen so far and I'm adding you to my bloglines newsfeeder.
ReplyDeletethanks for all you do!
Hee hee. So cute! I love the 10-fingers rating!! Now I'll HAVE to try making them. :)
ReplyDeleteLooks great as always, Jennifer! ;)
ReplyDeleteI need to try jicama soon. Is it expensive?
I just have to say THANK YOU THANK YOU!! I've started bringing my daughter to the computer to see what Shmoo is eating for lunch, and she has actually been willing to try some new foods (she's as picky as picky gets!). We ordered our own Laptop Lunch Kit and she is really excited about her Shmoo inspired lunches!
ReplyDeleteI'll turn her into a Shmoodie yet! ;)
Amy
Tried jicama today! (actually, I went into the store and dragged it home, announced to my mother "I found jih-kama" and she stared at me, stared at the food, and said, "that's HICK-ama." Lol)
ReplyDeleteIt wasn't expensive - two bulbs cost me about $1.50.
Btw, Jennifer, I'm sure you have tried them, but why haven't we seen soy nuts? I just tried them and loved them, and they seem reasonably nutritious! Doesn't Shmoo like them?
Hey! I'm in Kentucky. What local newspaper are you talking about? I'd love to see the article!
ReplyDeleteThis blog makes me wish I was vegan -
ReplyDeleteUntil now, vegetarianism has seemed enough, but the foods you make look so good!
What an awesome recipe! BTW, what kind of vegetarian/vegan refried beans do you use? Do you buy canned, or do you make your own? I live alone and therefore like to buy prepackaged; I often can't eat a whole recipe of homemade refried beans before they spoil.
ReplyDeleteExcellent blog! Congrats on your Bloggies win, Jennifer!
Rachael
http://educatedandpoor.blogspot.com
as usual, today's lunch looks absolutely delicious! i love your site!
ReplyDeletei had to ask my husband, who is Mexican, about the difference between flautas and taquitos. his quick response was "flautas are hard; taquitos are soft." which makes sense, as the flautas are fried, unlike taquitos.
we used to live in south texas, where taquitos (and breakfast tacos!) were the most common food. there was a taqueria (or 2 or 3)on every corner (they weren't vegan though!) so i am missing tacos now!
Hey, Rachel,
ReplyDeleteWhen I lived alone I would make large pots of pintos and freeze them (they freeze really well), and then just defrost the quantity I wanted at any given time. When you defrost the frozen beans, you can refry them then!
If you guys like jicama, you need to try it sprinkled with a little bit of lemon and powdered red chile. To DIE for. The spicy and sweet are ideal compliments.
The only thing that's missing is a little pot of salsa. Or maybe that's just me :)
ReplyDeleteThanks for the tip, Mallory! I'll give that a try. Freezing sounds like a more economical option as well.
ReplyDeleteRachael
http://educatedandpoor.blogspot.com
This is a very late comment BUT I have been obsessing about making these since I saw your post. I am omni but have been so inspired by this site that I have been really considering my dietary choices etc. Anyhoo I made spicy TVP and veggie refried bean flautas and they came out so so good! Thanks for the ideas.
ReplyDeleteLisa in Seattle
YOU ARE A FOOD GENIUS!!! What a beautiful website. Would you come to my house and make my lunch every day??!?! Your creativity is astonishing.
ReplyDelete