Vegan flautas (potato taquitos)

Experience the authentic flavors of Mexico with this simple yet delicious vegan flautas recipe. You only need three ingredients to create these scrumptious delights.
Plato con flautas veganas

About this recipe

Flautas, also known as taquitos, are rolled corn tortillas stuffed with various fillings. This classic Mexican dish is usually deep-fried and served with lettuce, crema, and salsa. Here’s a recipe for vegan potato flautas.

These crunchy potato tacos, also known as flautas in Mexico, are a favorite dish among my children and me. The corn tortilla is filled with a delicious filling, then fried and topped with salsa, cream, and lettuce, creating a dreamy and satisfying meal. I find it difficult to choose between flautas and sopes – both are incredibly delicious.

In Mexico, tacos, dorados, or flautas are the epitome of party food and street eats. When we used to live in Monterrey, Mexico and celebrated my kids’ birthdays, I always served flautas.

Tortillas y puré de papa para hacer flautas


  • Cooked or mashed potatoes
  • Corn tortillas
  • Frying oil
Flautas listas antes de freír

Before rolling corn tortillas, make sure they are pliable by heating them in the microwave for 30 seconds.

flautas en el saren de hierro forjado

How to make them

Roll the tortillas tightly around the filling, securing with a toothpick or grouping 3-4 flautas together.

Heat a 12-inch cast iron or stainless steel skillet with 1/4 cup of vegetable oil. Fry the flautas until golden and crispy on all sides.

Lechuga, crema, rábanos y salsa.

How to serve

Flautas mexicanas de papa con lechuga, salsa, crema y rábanos.

Flautas de papa, crispy potato tacos

Flautas: The Crispy, Flavorful Mexican Delight

Alejandra Graf
Experience the authentic flavors of Mexico with this simple yet delicious vegan flautas recipe. You only need three ingredients to create these scrumptious delights.
4.58 de 14 votos
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican vegan
Servings 12 flautas
Calories 223 kcal



  • 12 corn tortillas
  • 1 cup mashed potatoes
  • 1/4 cup vegetable oil
  • 4 long wooden skewers ot toothpicks

To serve


  • Heat tortillas on a skillet for 10-15 seconds to make them pliable.
  • To make the flautas, scoop a spoonful of mashed potatoes onto the center of each tortilla. Spread the potatoes evenly across the tortilla. Then, roll up the tortilla and place it onto a long skewer. Continue this process until you have three or four tacos on each skewer.
    You could also make them individually.
  • Repeat with all the tortillas.
  • In a frying pan over high heat, add a tablespoon of oil. Then, place three or four tacos and let them cook until golden brown for about three to five minutes. Flip the tacos and brown them on the other side.
  • Remove the tacos from the pan and place them on a plate lined with paper towels to soak up the excess oil.
  • Repeat until all the tacos are done.
  • To serve, place the crispy potato tacos on a plate and add desired toppings. Enjoy immediately.


How to make the potato filling

2 pounds (0.91 kg) of potatoes
Salt and pepper to taste
1. Peel the potatoes and cut them into 1-inch pieces.
2. Place the potatoes in a large pot and cover them with cold water.
3. Bring the water to a boil and then reduce the heat to medium-low. Simmer the potatoes until they are tender, about 15-20 minutes.
4. Drain the potatoes and then return them to the pot.
6. Season the mashed potatoes with salt and pepper to taste.

How to store flautas?

  • To store flautas, allow them to cool down to room temperature. Then, place them in an airtight container or a plastic ziplock bag.
  • You can keep them in the fridge for up to 3-4 days. If you want to store them for a longer period, you can freeze them for up to 2-3 months.
  • To reheat, you can bake them in the oven at 350°F for 10-15 minutes or until they are heated and crispy. Alternatively, you can reheat them in the microwave for 1-2 minutes, but they may not be as crispy as when baked in the oven.


Serving: 4piezasCalories: 223kcalCarbohydrates: 47gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 51mgPotassium: 310mgFiber: 6gSugar: 1gVitamin A: 3IUVitamin C: 12mgCalcium: 67mgIron: 1mg
Keyword crispy potato tacos, vegan flautas, vegan taquitos


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Flautas and the Tortilla Confusion

The word “flauta” translates to “flute” in English, which gives a hint about its shape. Flautas are essentially rolled tortillas filled with meat, cheese, or beans, then fried until crispy. They resemble a flute in shape, thus the name.

The misconception: Many believe flautas are made with flour tortillas. And it’s easy to see why. The crispy, golden-brown exterior of a flauta looks a lot like what you’d get if you fried a flour tortilla. Plus, in some regions and restaurants, flour tortillas are used.

The reality: Traditionally, flautas are made with corn tortillas. Corn tortillas have been a staple in Mexican cuisine for thousands of years, long before flour tortillas came onto the scene. The corn tortilla gives the flauta its characteristic flavor and texture when fried.

That said, the lines have blurred over the years, especially outside of Mexico. It’s not uncommon to find flautas made with flour tortillas in certain places, particularly in the U.S., where the terms “flautas” and “taquitos” might be used interchangeably. Taquitos, another rolled and fried delight, can be made with either corn or flour tortillas, further adding to the confusion.

Why does it matter?

Both corn and flour tortillas have distinct flavors and textures. Corn tortillas have a more pronounced, earthy taste, while flour tortillas are softer with a slightly chewy texture. The choice of tortilla can influence the final taste and texture of the dish.

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