Recipe and photos created by Robin Beltran, founder of The Black Vegan Company and a JBG Farmers' Market team member who you may have met at one of the weekend markets JBG attends, like the Lone Star or Wolf Ranch market. Thank you Robin for contributing this wonderful flauta recipe!



What’s the biggest myth about vegan food? That it lacks flavor! I started The Black Vegan Company to combat this misconception about veganism, particularly in multicultural households. In Black and Brown communities, our food is tied to our culture and holds a really special place in our hearts and kitchens. The Black Vegan Company is all about showing people how to adopt a healthier diet without sacrificing flavor and the foods they love.

Our most popular recipe is this vegan greens, mushroom and cheese flauta dish. It’s a favorite because it’s so easy to make and also very low-cost. You can feed an entire family for about 16 bucks! These flautas are crunchy, flakey and so savory. Your family is sure to love them. Try them out and let us know what you think by hitting us up on Instagram, Facebook or Pinterest. And be sure to visit our blog for more flavor-packed vegan recipes.

Servings: Makes 16 flautas (2-3 flautas recommended per serving)



INGREDIENTS FOR VEGAN FLAUTAS

• 16 flour tortillas (Recommended: Central Market Vegan Flour Tortillas)
•  5-6 vegan cheese slices cut into strips (Recommended: Chao Field Roast)
•  2 cups of roughly chopped  seasonal greens: amaranth or sweet potato greens (summer), or spinach or chard greens (winter)
•  2 cups of finely chopped mushrooms
•  ¾ cup of olive oil (¼ for sautéing and ½ for frying)
•  ¼ cup of paprika
•  1 tbsp of sea salt
•  1 tsp of crushed red pepper
•  ½ cup unsalted season-all (Recommended: Central Market Adobo Seasoning)
•  wooden toothpicks

DIRECTIONS FOR VEGAN FLAUTAS

1. Set a skillet on medium heat, and once hot, add ¼ cup of olive oil, fresh leafy greens and mushrooms. Toss the veggies to coat them with oil.

2. Add paprika, sea salt, crushed red pepper and your choice of unsalted season-all for flavor. Toss the veggies to ensure they are evenly coated. Sautee the mixture until the greens are wilted and soft, which should take about 2-3 minutes. Then, turn off the heat and place the mixture to the side.

3. Take a tortilla and place a strip of cheese towards the edge. On top of the cheese, add roughly a tablespoon of the spinach and mushroom mixture. Be careful not to overly stuff it.

4. Roll the tortilla tightly around the filling and secure it shut with a toothpick. Repeat until all of your mixture is gone.

5. Set a separate frying pan on medium heat, and once hot, add ½ cup of olive oil.

6. Once the oil begins to bubble, use tongs to place the flautas into the pan to begin frying. Turn and cook each side until golden brown, which takes about 2 minutes.

7. Remove the flautas and place them on a paper towel-lined plate to absorb excess oil. Remove toothpicks before serving.

8. Serve flautas with your favorite vegan sour cream or salsa verde and shredded lettuce. Can also be served with black or pinto beans and Mexican rice.