Potato Flautas with Jalapeño Crema

Directions

1. To make the vegan jalapeño crema, blend together the softened cashews, Jalapeño Botana Sauce, and water until completely smooth.

2. Place potatoes in a stockpot, cover with cold water, and season generously with sea salt. Bring the water to a boil and cook the potatoes until fork tender.

3. Mash the potatoes with cumin, garlic, and onion. Season with salt and pepper to taste.

4. Gently warm almond flour tortillas until pliable.

5. Place about ¼ cup of mashed potatoes in each tortilla, rolling tightly.

6. Fill a large cast iron skillet with avocado oil halfway, and heat over medium until 350F.

7. Fry each flauta until crisp and golden brown on all sides. Remove to drain on a paper towel.

8. Garnish flautas with iceberg lettuce, jalapeño crema, tomatoes, red onions, and optionally more Jalapeño Botana Sauce.