Rolled tacos or flautas, either way they're delicious

Tacos are an easy way to go since there are several things you can put in a tortilla to make tacos. The difference to these tacos is that they are rolled, and make a flute type shape, so that's why in Mexico we call them flautas.

They are really tasty and easy to make.

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Potato and chickpea rolled tacos

INGREDIENTS:

For the rolled tacos:

12 corn tortillas

2 cups boiled potatoes (or mashed)

2 cups cooked chickpeas (smashed)

salt and pepper to taste

1 clove garlic, pressed

cooking oil (enough to lightly fry)

For the Guacamole and topping:

1 avocado

1 tablespoon lemon juice

salt and pepper to taste

2 tomatoes, chopped

DIRECTIONS:

Make the filling: Heat oil in a pan at medium heat and add garlic. Let it stand until it starts to brown, and then take it off the heat, put it aside.

Boil potatoes till easy to mash but still a little firm.

Cook the chickpeas by boiling them for about 30 minutes on medium-low heat (they should be set in water the night before if they are fresh. If canned, just drain and cook them).

Mash potatoes and chickpeas, add salt, pepper, and garlic. Prepare tortillas by fast steaming so they are easy to roll. Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.Place in freezer for 15 minutes or until they become slightly stiff. (I recommend this method better than toothpicks).Heat oil on medium heat. When oil is ready, place 4 tacos at a time with the rolled side down in pan. Flip to other side when brown. Remove and drain on paper towels.

Make the guacamole: Cut the avocado in half, pit it, scoop out the flesh and add it to a bowl. Mash the flesh and mix in the salt, the pepper, and the lemon juice.

To serve: Garnish as desired. I recommend guacamole and tomatoes.

#chickpea #potato #tacos