Flautas

If not pre-cooked, cook your chosen protein (chicken, ground meat, tempeh, or jackfruit) and shred or crumble it. Sauté your chosen vegetables (onion, bell pepper, zucchini, spinach, or corn) in a skillet until softened, about 5 minutes.

In a bowl, combine the cooked protein, cooked vegetables, cheese (if using), and your chosen seasonings (cumin, taco seasoning, chili powder, or oregano). Mix until well blended. Season with salt and pepper to taste.

Warm a tortilla in a dry skillet for 10 seconds to make it pliable. Spoon about 3 tablespoons of filling down the center of the tortilla, then roll tightly, tucking in the sides. Place seam-side down on a plate. Repeat with remaining tortillas and filling.

Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F). Working in batches, carefully place 2–3 flautas seam-side down in the hot oil.

Fry for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Arrange flautas on a serving platter. Drizzle with your chosen sauce (salsa roja, salsa verde, sour cream, or hot sauce) and garnish with cilantro, green onion, lime juice, or cotija cheese. Serve immediately while hot and crispy.