Southwest Corn & Zucchini Flautas

Name: Southwest Corn & Zucchini Flautas with Enchilada Sauce & Queso Blanco
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Zucchini; 2 unit Scallions; 1 unit Corn; 1 tablespoon Southwest Spice Blend; 10 ounce Enchilada sauce; ¼ cup Monterey Jack Cheese; 6 unit Flour Tortillas; 3 ounce Queso Blanco; 2 teaspoon Cooking Oil; 1 tablespoon Olive Oil; Salt; Pepper

with Enchilada Sauce & Queso Blanco

Recipe Development TeamPublished on October 18, 2022

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Looking for a taco with an extra dose of crunch? Meet flautas! This veggie version features a generous helping of enchilada-spiced sautéed corn and zucchini, rolled into flour tortillas and baked until golden brown and crispy. Blanketed with creamy queso blanco and more enchilada sauce (and sprinkled with scallion greens), this restaurant-style presentation is sure to wow.

Tags:

Veggie

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

2 unit

Scallions

1 unit

Corn

1 tablespoon

Southwest Spice Blend

10 ounce

Enchilada sauce

¼ cup

Monterey Jack Cheese

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

3 ounce

Queso Blanco

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories760 kcal

Fat36 g

Saturated Fat10 g

Carbohydrate84 g

Sugar22 g

Dietary Fiber6 g

Protein18 g

Cholesterol20 mg

Sodium2120 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Aluminum Foil

•Box Grater

•Strainer

•Paper Towel

•Large Pan

•Can Opener

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil. Wash and dry produce. • Trim zucchini and grate on the largest holes of a box grater. Place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. • Drain corn, then pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, 2-4 minutes. TIP: Cover pan if corn starts to pop. • Add Southwest Spice Blend and half the enchilada sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat; stir in Monterey Jack until melted. Taste and season with salt and pepper if desired.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. • Place flautas, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

• Bake flautas on top rack until golden brown and crispy, 8-12 minutes.

• In a small bowl, microwave remaining enchilada sauce on high until warmed through, 45-60 seconds. • In a second small bowl, combine queso blanco with 1 TBSP water (2 TBSP for 4 servings). Microwave on high until warmed through, 25 seconds; stir to combine.

• Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.