Potato Flautas with Poblano Pepper, Oaxaca Cheese on Bean Purée
Spice up your creamy Idaho® potato tacos with a hint of smoky poblano pepper. Take them to the next level with a bed of bean purée and fresh toppings.
- 2 pounds Idaho® Russet potatoes, peeled
- 1 tablespoon olive oil
- ½ large white onion, chopped
- 2 large garlic cloves, chopped
- 2 Roma tomatoes, chopped
- ¼ cup water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 poblano peppers, roasted peeled and chopped
- 2 cups Oaxaca cheese, shredded
- 2 cups cooked pinto beans or 1 15-ounce low sodium can, drained
- ½ cup low-fat milk
- 1 teaspoon chicken or vegetable bouillon
- 12 corn tortillas, warm
- vegetable oil for frying
- iceberg lettuce, chopped
- tomatoes, chopped
- queso fresco, crumbled
- red onion, sliced
- sour cream
- Boil 6 cups water in a large saucepan over medium heat. Carefully add potatoes and cook for 20 minutes or until fork tender. Drain immediately, rinse with cold water and let cool. Chop into small pieces.
- Heat olive oil in a large skillet over low medium heat. Add onion and garlic. Cook until onion begins to soften; about 2 minutes.
- Add tomatoes and cook for 1 minute.
- Add potatoes and ¼ cup water. Stir, lightly mashing potatoes with large spoon. Season with salt and pepper and continue cooking until mixture is thick and a bit chunky; about 10 minutes.
- While potato mixture cooks, prepare the bean purée: Combine beans, milk and bouillon in a blender container. Blend until smooth, add more milk if mixture is too thick. Transfer to a small saucepan and warm up purée.
- Stir chopped poblano pepper and cheese into potato mixture.
- To prepare flautas: Scoop 2 tablespoons of potato mixture in the middle of each corn tortilla. Roll and secure with a toothpick. Repeat until all mixture is used.
- Heat about 1 inch-deep vegetable oil in a sauté pan over medium heat. Working in batches of 2 or 3, fry each rolled taco, turning on all sides with tongs until golden and crispy; about 90 seconds each. Transfer to a paper towel-lined plate to drain any excess grease. Remove toothpicks from flautas.
- To serve: Pour ¼ cup bean puree on the bottom of a shallow plate. Place 2-3 flautas in the middle of plate over bean puree. Top with lettuce, fresh tomato, queso fresco and red onion. Serve with salsa and sour cream.
Yield: 12 rolled tacos (4-6 servings)