September 05, 2021
We’ve always loved carnitas, and we’ve always (always!) loved flautas. Inspired by the way our Grandma Campos created many carnitas-style dishes, and golden-standard flautas, we thought, why not combine the two? Better yet, we wanted to make it vegan so that everyone can enjoy the savory flavors of carnitas rolled up in a crunchy tortilla! We hope this Spaghetti Squash Carnitas Flautas recipe brings you and yours together and makes everyone feel welcome and included at the table.
1 Spaghetti Squash
1 Siete Carnitas Seasoning
2 ¼ cups Avocado Oil, divided
1 package Siete Grain Free Almond Flour Tortillas
1 jar Siete Green Enchilada Sauce
1 cup Dairy Free Yogurt
1 Lime, juiced
½ tsp Sea Salt
Preheat the oven to 400 F. Cut squash in half lengthwise and scoop out all seeds.
Place squash cut-side down on a baking sheet lined with parchment. Bake for 1 hour.
Remove from the oven and scoop out all the spaghetti squash into a bowl. Mix carnitas seasoning with oil and mix into squash. Spread seasoned squash onto a baking sheet lined with parchment paper.
Broil for 10-15 minutes until squash is golden brown.
Warm green enchilada sauce over medium heat and set aside until ready to serve.
On a medium-high skillet, warm each almond flour tortilla for 10-15 seconds until pliable. Add about ¼ cup of squash filling and roll tightly. Secure with toothpicks.
Heat about 2 cups of avocado oil in a large skillet over medium heat, about 350 F. Once hot, add flautas and cook each flauta until golden brown and crispy all around.
Top flautas with warm enchilada sauce, crema, and shredded lettuce.
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