Mashed Potato and Poblano Flautas

1 . Stage

Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

2 . Stage

Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).

3 . Stage

Peel away and discard potato skins. Transfer potato flesh to a large bowl.

4 . Stage

Lightly spray a nonstick baking sheet with cooking spray.

5 . Stage

Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.

6 . Stage

Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.

7 . Stage

Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.

8 . Stage

Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.