Southwest Corn & Zucchini Flautas
with Enchilada Sauce & Queso Blanco
- Milk
- Soy
- Wheat
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.
Ingredients
1 unit
Zucchini
2 unit
Scallions
13.4 ounce
Corn
1 tablespoon
Southwest Spice Blend
10 ounce
Mild Red 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
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil (or coat with nonstick spray). Wash and dry produce. • Trim and grate zucchini 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. (Alternatively, place in a fine-mesh strainer and press down with a spatula.) • Trim and thinly slice scallions, separating whites from greens. Drain corn, then pat dry with paper towels.
• 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 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, 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of corn, zucchini, and spices, though some found it a bit bland or corn-heavy.
- Ease of prep: Quick and easy to make, with crispy results from baking; some found grating zucchini tedious.
- Suggestions: Consider adding black beans for protein and substance; use less corn and more zucchini for better balance.
- Portions: Some found it filling, while others wanted a side dish like rice or beans to make it a complete meal.
- Texture: Baking created a satisfying crunch, but a few found the filling mushy or watery.
Reviews from our home cooks
This is a great new recipe, but there is still room for improvement. Grating the zucchini slightly diminished the flavor, where spirals may have given more distinction. While the corn added, it seemed like there could be one or two more veggies to enhance flavor (onions or mushrooms). However, it was easy to make and the Enchilada Sauce and Queso Blanco were the perfect additions. Would be open to trying again with modifications.
If you could add a protein to this, like a pinto bean, that would be great. Also, the cheese portions are always too small, I supplemented with some I had on hand. I made an adjustment to the recipe and diced the zucchini into small cubes (rather than grating it) which matched the corn kernels in size. I also cooked the flautas in a lasagna pan, more like enchiladas, rather than open on a sheet pan.
Amazing vegetarian dish, in the future I'd probably double the zucchini because it seemed to disappear when I cooked it (in a stainless steel pan), but overall this was delicious. We had excess corn mixture than would fit in the tortillas but we just added it on the plate to eat. It was tricky cooking this in stainless steel pan, I think it wanted to stick more than I anticipated.
We loved the flavors, having a Mexican/Southwest meal with corn instead of beans, and especially loved the crisp texture of the baked flautas.
Very good flautas! Corn filling was nicely spiced and tortillas were crunchy. Queso and enchilada sauce were good toppings.
I wouldn't have ever thought to combine corn and zucchini to go inside tortillas but the filling was really good! And the queso really makes the whole recipe, makes it top notch!
Delicious! I know there were meat options for this recipe but, it really doesn't need it. The flautas were plenty full with the veggie filling and the whole thing made some hearty portions. Very good flavor and a pleasant amount of heat.
Taste profile is on-point with this one. Has plenty of sauce and cheese for a nice topping. Goes well with some refried beans.
More zucchini, less corn would be better in my opinion. I chopped my zucchini into ~1/8th moons, little triangles. After sautéing the size was actually similar to the corn kernels. Canned corn is my least favorite, because of the texture and flavor so it's a little overbearing in this. I think the zucchini should be the star of this dish, not the corn. I also pan fried them instead of baking just because I didn't feel like using the oven lol.
Sooo good, only thing I would change is to char the corn first then add the zucchini. Most of the zucchini was gone after the corn cooked.
