Meatless Monday: Buffalo Flautas

Sep 11, 2017

Football Sunday is back! 🏈🎉

I have to admit, it wasn't until I noticed my now husband was into fantasy football and the Philadelphia E-A-G-L-E-S Eagles 🦅 that I actually watched football. I didn't grow up in a football house, sports yes, football no. When I was a kid I barely knew what the Super Bowl was besides an excuse to pig out on treats.  

But, I have learned to love the Football, thanks to Josh patiently my answering questions all these years. One of the things I love most about Football is the social gatherings. As an extravert, it is okay that I say that. A chance to hang out with friends, spending all day catching up and bonding over bottomless mimosas and fantasy leagues. Brunch anyone?!

Any time I get to host Football Funday Sunday, I'm a happy girl! This week I experimented with a quick and easy recipe. What's awesome about this recipe is that you can totally change out the stuffing of the flautas (I'm thinking I will try beans, corn, potato, and salsa next time!). It would also be a great recipe to have kids help put together!

Produce:

1 Can Chickpeas
1 Sweet Potato
1 Cup Artichoke Hearts (chopped)

 

Oil, Vinegar, & Condiments:

1/2 Cup Hot Sauce (Buffalo)

Other:

12 Tortillas  

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.
2. Pierce sweet potato with a fork all over. Microwave for 4-5 Minutes. Let cool
3. In a large bowl thoroughly mash the chickpeas with a potato masher or fork. Some larger pieces are ok.
4. Peel skin off potato and add to the bowl, continue mashing to combine throughly.
5. Add the chopped artichoke hearts and buffalo style hot sauce and mix to combine.
6. Add about 2 tbsp of the stuffing onto each tortilla and roll tightly. Place seam side down on a baking sheet.
7. Bake 15-20 minutes until the tortillas turn golden brown. 

Serve with Guacamole and enjoy! 

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