Creamy Vegan Flautas

INGREDIENTS

• 6 Tortillas of choice
• 1 package of Portobello mushrooms sliced
• 1 red bell pepper sliced longways
• 1 green bell pepper sliced longways
• Olive oil
• Salt
• Onion powder (optional)
• 1 Tsp. Paprika
• Plant-based smoked gouda cheese 1 package cubed
• 6 Tbsp. Plant-based cream cheese
• Plant-based cream cheese
• 1/3 cup vegetable broth
• Green onions finely chopped (optional in veggie mix and for garnishing)

EQUIPMENT

• Measuring spoons
• Measuring Cup
• Knife
• Cutting board
• Small sauce pan
• 2 Large pans
• 5 small bowls for chopped ingredients
• Spatula

Cooking Directions

• 1. Slice, cut, chop, and measure out all ingredients and place them in small bowls to have them handy as needed. 5 tablespoons plant-based cream cheese for the creamy queso and set 1 tablespoon aside for the veggie mix.

• 2. Heat up a large pan to medium heat, drizzle a little oil to coat the pan and start to sauté peppers and mushrooms. Add a pinch of salt to taste and paprika.
• 3. If you are adding in onions or onion powder add them in now.
• 4. While you vegetables are cooking, start to make your creamy queso. In a small sauce pan add in 5 tablespoons of plant-based cream cheese and 1/3 cup vegetable broth. stir until creamy.

• 5. Once creamy add in cubed cheese and stir until cheese had melted.

• 6. Add 1 Table spoon of plant-based cream cheese into the cooked vegetables
• 7. Mix in well to coat the vegetables
• 8. Add a scoop of creamy vegetables to a tortilla and roll up the tortillas to hold the mixture.

• 9. Heat a large skillet to medium-high heat, and add enough olive oil to generously coat the pan.
• 10. Once oil is hot, place the rolled tortillas gently in the hot pan and lightly fry all side.
• 11. Remove flautas from the pan and place on a plate.

• Masi Costasera Amarone Classico
• Recipe List:
• Vegan Pot Pie Soup
• Roasted Italian Chickpea, Kale, Carrot, & Leek, Quinoa Soup
• Maple Crisp Apple, Celery & Quinoa Bowl with Cranberries & Almonds