Recipe and photo courtesy of Idaho Potato Commission
Makes 12 rolled tacos (4 to 6 servings)
The Taquitos:
2 lbs. Idaho® Russet potatoes, peeled
1 T. olive oil
½ large white onion, chopped
2 large garlic cloves, chopped
2 Roma tomatoes, chopped
¼ c. water
2 t. salt
1 t. black pepper
2 poblano peppers, roasted peeled and chopped
2 c. Oaxaca cheese, shredded
Boil 6 cups water in a large saucepan over medium heat. Carefully add potatoes and cook for 20 minutes or until fork tender. Drain immediately, rinse with cold water and let cool. Chop into small pieces.
Heat olive oil in a large skillet over low medium heat. Add onion and garlic. Cook until onion begins to soften; about 2 minutes. Add tomatoes and cook for 1 minute. Add potatoes and ¼ cup water. Stir, lightly mashing potatoes with large spoon. Season with salt and pepper and continue cooking until mixture is thick and a bit chunky; about 10 minutes. While potato mixture cooks, prepare the bean purée.
The Bean Puree:
2 c. cooked pinto beans or 1 15-ounce low sodium can, drained
½ c. low-fat milk
1 t. chicken or vegetable bouillon
12 corn tortillas, warm
Vegetable oil for frying
Combine beans, milk and bouillon in a blender container. Blend until smooth, add more milk if mixture is too thick. Transfer to a small saucepan and warm up purée. Stir chopped poblano pepper and cheese into potato mixture.
The Toppings:
Iceberg lettuce, chopped
Tomatoes, chopped
Queso fresco, crumbled
Red onion, sliced
Salsa
Sour cream
To prepare flautas: Scoop 2 tablespoons of potato mixture in the middle of each corn tortilla. Roll and secure with a toothpick. Repeat until all mixture is used. Heat vegetable oil (about 1 inch deep) in a sauté pan over medium heat. Working in batches of 2 or 3, fry each rolled taco, turning on all sides with tongs until golden and crispy; about 90 seconds each. Transfer to a paper towel-lined plate to drain any excess grease. Remove toothpicks from flautas.
To serve: Pour ¼ cup bean puree on the bottom of a shallow plate. Place 2 to 3 flautas in the middle of plate over bean puree. Top with lettuce, fresh tomato, queso fresco and red onion. Serve with salsa and sour cream.