Chickpea & Tomato Flautas
These Chickpea & Tomato Flautas are crispy, flavorful, and satisfying—perfect for any occasion with a wholesome, spiced chickpea filling wrapped in warm corn tortillas.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes canned or fresh
- 1 cup cooked chickpeas
- 1 lime juiced
- 0.5 teaspoon sea salt
- 8 small corn tortillas
- 0.5 cup low-fat Greek yogurt
- Fresh cilantro chopped (for serving)
Instructions
- In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the ground cumin and chili powder, and cook for an additional minute until the spices become fragrant.
- Add the diced tomatoes and cooked chickpeas to the skillet. Mix and cook for about 5 minutes, allowing flavors to meld and mixture to heat through.
- Remove skillet from heat, stir in lime juice and sea salt. Taste and adjust seasoning. Set filling aside to cool slightly.
- In a separate skillet, lightly warm the corn tortillas over low heat for about 30 seconds on each side to make them pliable.
- Take a warmed tortilla, spoon a small amount of chickpea filling along one edge, and roll tightly. Secure with a toothpick if needed. Repeat for all tortillas.
- In the same skillet used for onions, add enough oil to cover the bottom. Heat over medium-high heat. Fry flautas seam side down until golden brown on all sides, about 2-3 minutes per side.
- Remove flautas and place on paper towels to drain excess oil. Serve warm with a dollop of Greek yogurt and sprinkle of fresh cilantro.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Paper Towels
- Serving Platter
Notes
- Make the filling ahead and refrigerate to save time on busy days.
- Try adding seasonal veggies like zucchini or spinach for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in skillet for crispiness.