---
title: Southwest Corn & Zucchini Flautas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-corn-zucchini-flautas-62432773ab6a4740096384e2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
rating: 4.5
rating_count: 821
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the tasty combination of corn, zucchini, and spices; some found it a bit bland and suggested adding beans or peppers."
  - theme: Ease of prep
    text: "Quick and simple to make, though some found rolling the flautas tricky or messy."
nutrition:
  calories: 740
  protein: 15
  fat: 33
  saturated fat: 9
  carbohydrates: 90
  sugar: 21
  fiber: 5
  cholesterol: 15
  sodium: 2270
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Corn/southwest-corn-zucchini-flautas.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Line a #baking sheet{} with foil and brush with @cooking oil{2%tsp} (or coat with nonstick spray). Wash and dry produce.
Trim and grate @zucchini{2%unit} on the largest holes of a #box grater{}. Place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. (Alternatively, place in a #fine-mesh strainer{} and press down with a spatula.)
Trim and thinly slice @scallions{4%unit}, separating whites from greens. Drain @corn{26.8%oz}, then pat dry with paper towels.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, ~{3-4%minutes}. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, ~{2-4%minutes}. TIP: Cover pan if corn starts to pop.
Add @Southwest Spice Blend{2%tbsp} and half the @mild red enchilada sauce{20%oz}; cook, stirring often, until thickened, ~{1-2%minutes}. Turn off heat; stir in @Monterey Jack cheese{½%cup} until melted. Taste and season with @salt{} and @pepper{} if desired.

Meanwhile, drizzle @flour tortillas{12%unit} with @olive oil{2%tbsp}; brush or rub to completely coat on both sides.
Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas.
Place, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

Bake flautas on top rack until golden brown and crispy, ~{8-12%minutes}.

In a #small bowl{}, microwave remaining enchilada sauce on high until warmed through, ~{45-60%seconds}.
In a second small bowl, combine @queso blanco{6%oz} with @water{2%tbsp}. Microwave on high until warmed through, ~{25%seconds}; stir to combine.

Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.