INGREDIENTS
2 cups assorted mushrooms, cleaned and diced, ½ cup boiled potatoes, diced, 2 cloves garlic, finely chopped, 1 small onion, finely chopped, 2 tbsp spring onions, chopped, 1 green chilli, chopped, 1 tsp jalapeno chillies, chopped, 2 tsp tomato paste, 1 tsp cumin powder, Juice of one lemon, 4 whole wheat tortillas, 100 g cheese (oaxaca or mozzarella) grated, ½ cup coriander, chopped, Salt and pepper to taste, 80 ml, for frying
For guacamole
2 avocados, peeled, cored and mashed, 1 white onion, finely chopped, 1 small tomato, finely chopped, 1 green chilli, finely chopped, 2 tsp spring onion green, chopped, Juice of one lemon, Salt and pepper to taste
METHOD
• Prepare the guacamole by mixing all the ingredients in a bowl. Refrigerate it for at least an hour.
• For flautas filling, heat oil and add garlic, onions, green chilli and mushrooms. Sauté well.
• Add diced potatoes, jalapeno chillies, tomato paste, cumin powder, lime juice and seasoning.
• Lay out the four tortillas, spread the filling evenly onto the tortillas on lower half side and turn over the other half so they resemble half-moon shape.
• Heat oil in a non-stick pan and shallow fry the tortillas until crisp on both sides.
• Remove and cut each tortilla into four wedges, place them on plates and sprinkle grated cheese and melt it slightly in an oven or OTG.
• Sprinkle chopped coriander on top and serve it piping hot with chilled guacamole.
