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New Disney Recipe: Plant-Based Flautas From the Lamplight Lounge

New Disney Recipe: Plant-Based Flautas From Lamplight Lounge Disney-Recipe

We are cooking up a storm this Saturday at The DIS, and I am extra excited because this one is a new recipe that I’ve never tried before. Actually, in fairness, this is one of the rare occasions where I have not personally experienced the dish we are recreating either, so the whole thing will be a new adventure. The goal is to make the Plant-Based Potato Flautas that are featured on the menu at Lamplight Lounge in Disney California Adventure Park. While I am sure that my efforts will in no way resemble the culinary art that is shown in the image above, with ingredients like these, I feel as though I can’t go wrong. Am I right, or will those be famous last words? Let’s find out.

PLANT-BASED POTATO FLAUTASLamplight Lounge, Disney’s California Adventure Park

Serves 4


  • 4 small tomatillos (enough to make 1 cup), peeled and washed
  • 2 serrano chiles, stem removed
  • 1/2 teaspoon chopped fresh garlic
  • 1/2 Hass avocado (3 tablespoons)
  • 1/4 cup spinach
  • 1/2 teaspoon salt
  • 1/2 cup canola oil


  • 1/2 cup silken tofu
  • 1/4 cup chopped piquillo peppers
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly chopped cilantro
  • 1 tablespoon roasted garlic puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  • 1 cup arugula
  • 1 Fresno pepper, sliced into thin rings
  • 8 thin slices red onion
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Coarse salt and freshly ground black pepper, to taste


  • 1 pound Yukon Gold potatoes (about 4 potatoes)
  • 1 tablespoon minced serrano pepper, more if you prefer spicy
  • 1 tablespoon minced garlic
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 12 (6-inch) corn tortillas
  • Canola oil, for frying


  • 1 cup soy chorizo
  • Tomatillo-Serrano Sauce
  • Potato Flautas
  • Vegan Piquillo Crema
  • Arugula Escabeche Salad


  1. Place tomatillos and serrano chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 5 to 8 minutes, or until softened. Drain and place in blender
  2. Add garlic, avocado, spinach, and salt and puree until smooth. Slowly drizzle in oil with blender running on low speed. 


Place all ingredients in a blender and blend on high until smooth. Refrigerate until ready to use.


  1. Toss arugula, peppers, onion, and cilantro in a bowl. (Take care when handling chilies and peppers)
  2. Drizzle with lime juice and season with salt and pepper.


  1. Peel potatoes and cut into cubes. Place in a saucepan and cover with cold water. Bring to a boil, then simmer until potatoes are fork tender, about 10 minutes. Do not cover. 
  2. Drain and cool potatoes. Mash until creamy and add serrano pepper, garlic, paprika, salt, and pepper.
  3. Warm tortillas and evenly portion filling in each, about 2 tablespoons each. Roll and close with toothpicks, 2 in each roll, spaced evenly apart.
  4. With caution, heat enough oil to come 1 inch up the sides of a heavy pan. When oil is 350°F, carefully place flautas in oil and fry until golden, about 4 minutes. Continue working in batches, removing from pan and draining on paper towels. Remove toothpicks.


  1. While flautas are frying, sauté chorizo in a small frying pan until crisp.
  2. Equally divide Tomatillo-Serrano Sauce among 4 serving platters. Place 3 Potato Flautas on top in each platter and top flautas with soy chorizo. Drizzle with Vegan Piquillo Crema and top with a little Arugula Escabeche Salad.

Be sure to download a PDF version of this delicious plant-based recipe here!

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.


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