Fabulous Garden Flauta

Team: Newark Newtritionists

Host School: Newark Street School

Age Group: Middle School


Flour Tortilla Ingredients

  • 3 cups plain (all purpose) flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 cup lukewarm water 

Flauta Filling Ingredients

  • 2 Tbs. olive oil
  • 1 lg. Sweet potato, peeled and diced
  • 1 can black beans(15 oz.), drained and rinsed
  • 1 cup of corn, thawed or drained and rinsed
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 tsp. Ground cumin
  • 1/2 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 tsp Cajun seasoning
  • 1 1/2 cups cooked rice
  • 2 cups of Monterey Jack cheese, shredded

Pico de Gallo Ingredients

  • 2-3 tomatoes, diced small
  • 1 onion, diced small
  • 1 clove garlic, chopped
  • Juice of 1 lime
  • 1 tsp. Fresh jalapeño, chopped
  • 1/4 tsp. Salt
  • 1/8 tsp. Black pepper
  • 1 Tbs. fresh cilantro, chopped

Guacamole Ingredients

  • 3 ripe avocados
  • Juice of 1 lime
  • I clove of garlic, chopped
  • 1/2 tsp. Salt
  • 1/8 tsp. Black pepper

Crema Ingredients

  • 8 oz. sour cream
  • Juice of 1/2 lime
  • Zest of 1 lime
  • 1/8 tsp. Salt
  • Pinch of black pepper



Preparation Instructions

Flour Tortilla Directions:

  1. Mix the flour, salt and baking powder in a large bowl.
  2. Add the oil and water and mix well until the dough starts to come away from the sides of the bowl and form a ball.
  3. Place the dough on a lightly floured surface and knead for 3 to 5 minutes or until dough is smooth.  Add a little more flour if it is too sticky.
  4. Shape the dough into a sausage shape about 40cm long.
  5. Divide the dough in half and half again and so on until you have 16 pieces roughly the same size.
  6. Roll each piece into a ball and then flatten it out with the palm of your hand.
  7. Cover the dough pieces with a clean tea towel and allow them to rest for 15 minutes.
  8. Heat a large frying pan over medium-high heat.
  9. Working on one at a time, roll out each dough piece on a lightly floured surface (or try a tortilla press if you are making a big batch.  Try to get them nice and thin.
  10. Place the dough circle into the not frying pan and cook for 1 minute or until a few golden brown spots appear on the underside.  Some bubbles will also start to form on top.
  11. Flip the tortilla over and cook for another 30 seconds.  If the tortillas are browning too fast, turn the heat down a little.
  12. Remove the tortilla from the pan and place in a large zip loc bag or covered container.  This will keep them flexible and warm.
  13. Repeat steps 9 to 12 with the remaining dough circles.

Flauta Filling Directions:

  1. Heat oil in pan. Add onions and sauté.
  2. Add sweet potatoes, red pepper, black beans and corn. Sauté.
  3. Add remaining ingredients and cook until mixed well.
  4. Add a handful of cheese to each warm tortilla and spoon in filling.
  5. Roll into the Flauta.
  6. Make pico de Gallo, guacamole, and crema.
  7. Place a spoonful of guacamole, pico de Gallo, and crema on top of each Flauta. Add a sprig of Cilantro.
  8. Enjoy!

Pico de Gallo Directions:

      1. Place all ingredients in bowl and mix together.

Guacamole Directions:

  1. Cut avocados and scoop out the flesh. Mash with a fork.
  2. Add the remaining ingredients and mix together.

Crema Directions:

1. Mix all ingredients together in a bowl until mixed well.