I was making my trusty Beef-n-Noodles (https://thisgirlsgottaeat.wordpress.com/2011/07/19/beef-n-noodles/) the other night when I decided to save some of the shredded beef to make another meal out of (which I think is brilliant and will do from now on BTW). Now, que my thought for flautas….which are tortillas that have been filled and rolled up into a tube or “flute”. The perfect vessel for using up leftover meat like the shredded beef I saved! These flautas are easy thanks to the leftover beef, deliciously creamy with a spicy kick, AND healthy – my favorite part!
The following makes 6-8 flautas (compliments of This Girl’s Gotta Eat):
- 2 cups shredded beef, could also use leftover ground beef, chicken or turkey
- 2 Tbsp pureed chipotle in adobo sauce
- Couple tablespoons of low-sodium beef broth
- 1/4 heaping cup reduced-fat cream cheese, softened
- Whole wheat tortillas (6-8 depending on what size you use)
- Reduced-fat cheddar cheese, shredded
Preheat oven to 375.
In a bowl combine the pureed chipotles, cream cheese and beef broth. Add the broth a tablespoon at a time until the mixture thins out slightly and becomes creamy. Next, add the beef and combine.
Warm the tortillas in the microwave in a damp towel for a minute so they’re easier to roll. Place some of the beef mixture onto the center of the tortilla (make sure not to overstuff), top with a little shredded cheese and roll up. Place seam-side down on a non-stick baking sheet. Continue stuffing and rolling the rest of the flautas.
Bake for 10 minutes, then flip and bake for another 5 minutes or until crispy and golden brown.
Garnish flautas with cilantro or parsley and serve with a side of black beans (like pictured above), rice or a salad.