- 1 tablespoon + 2 teaspoons olive oil
- 1 medium red potato, small diced
- 1 medium zucchini, small diced
- 1 red or orange bell pepper, small diced
- 1 cup fresh, canned (rinsed and drained), or frozen (defrosted) corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder for vegetables + 1/2 teaspoon for shrimp
- Salt and pepper
- 1 pound shrimp, peeled and deveined
- 3/4 cup shredded Oaxacan cheese (or substitute Monterey Jack cheese)
- 3/4 cup Diablo Verde Creamy Cilantro Sauce (or more if desired) + extra for serving 24 corn tortillas (or substitute flour tortillas)
- Preheat oven to 375° F.
- Spray a baking sheet with cooking spray.
- Tip: Line the baking sheet with parchment paper for easy cleanup!
- Heat 1 tablespoon olive oil in a large saute pan over medium heat.
- Add the potato and cook until tender, about 10 minutes.
- Add zucchini, bell pepper, corn, chili powder, cumin and 1/2 teaspoon garlic powder.
- Continue cooking for 2-3 minutes or until vegetables begin to soften.
- Heat 2 teaspoons olive oil in a large saute pan over medium heat.
- Cut larger shrimp into bite sized pieces.
- Season shrimp with salt, pepper, and 1/2 teaspoon garlic powder.
- Add shrimp to pan and cook for 2-3 minutes.
- Combine vegetables, shrimp, cheese, and Diablo Verde in a large bowl.
- Season with salt and pepper.
- Stir to combine.
- Add 1/4 cup of the mixture to each tortilla.
- Roll the tortilla and place seam side down on a baking sheet.
- If tortillas are tearing easily when rolling, wrap small batches of tortillas in a damp paper towel or cloth and heat in the microwave for 25 seconds or until more pliable.
- Spray the top of the flautas with cooking spray.
- Bake flautas for 15 minutes then gently flip when the bottom of the flautas are browned.
- Bake for another 10 minutes or until the flautas are lightly browned and crispy.
- Serve with extra Diablo Verde
Adapted from the shrimp flauta recipe by Charlotte Samuel and H-E-B Backyard Kitchen H-E-B Backyard Kitchen Video Recipe.
Photo by Sari M Bailey
Download Recipe Here