Crispy Baked Corn and Zucchini Flautas with Queso Blanco

Craving something crunchy, cheesy, and packed with flavor? These baked flautas are the answer! We’re rolling a spiced corn and zucchini filling into flour tortillas, then baking them until golden and crispy. Topped with a creamy queso blanco drizzle and tangy enchilada sauce, every bite is a fiesta.

This vegetarian recipe is perfect for a weeknight dinner or a fun twist on taco night. The filling comes together quickly, and the flautas bake in just 10 minutes. Serve them with your favorite toppings for a meal that’s sure to impress.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and brush lightly with cooking oil. Wash and dry the produce.
2. Trim the zucchini and grate it on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the corners, and squeeze over the sink to remove as much liquid as possible. Drain the corn if using canned, and pat dry with paper towels. Trim the scallions and thinly slice, separating the white parts from the green tops.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Add the grated zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, about 3–4 minutes. Add the corn and scallion whites; cook, stirring occasionally, until the corn is golden brown and lightly charred, 2–4 minutes. (Tip: Cover the pan if the corn starts to pop.)
4. Stir in the Southwest spice blend and half of the enchilada sauce; cook, stirring often, until thickened, 1–2 minutes. Remove from heat and stir in the Monterey Jack cheese until melted. Taste and adjust seasoning with salt and pepper if desired.
5. Meanwhile, drizzle the tortillas with olive oil and rub or brush to coat both sides evenly. Place the tortillas on a clean work surface. Spoon a heaping 1/4 cup of the filling onto one side of each tortilla. Roll up the tortillas starting from the filled side to form flautas. Place them seam-side down on the prepared baking sheet, arranging them snugly so they don’t unroll.
6. Bake on the top rack until golden brown and crispy, 8–12 minutes.
7. While the flautas bake, warm the remaining enchilada sauce in a small bowl in the microwave for 45–60 seconds. In another small bowl, combine the queso blanco with 1 tablespoon of water; microwave for 25 seconds, then stir until smooth.
8. Divide the flautas among plates. Drizzle with the queso blanco and as much enchilada sauce as you like. Sprinkle with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftovers?

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.

Can I make these flautas ahead of time?

You can prepare the filling up to 2 days in advance and assemble the flautas just before baking. Alternatively, bake them fully and reheat as needed.