Air Fryer Mushroom Tinga Flautas Recipe

Air Fryer Mushroom Tinga Flautas Recipe | Crispy & Flavorful

I recently made these Air Fryer Mushroom Tinga Flautas Recipe, and I couldn’t wait to share how amazing they turned out. The mushrooms cooked in a smoky chipotle tomato sauce, rolled up in crisp corn tortillas, and air-fried to golden perfection. Each bite was bursting with flavor, and I loved how easy and mess-free the air fryer made this recipe.

Whether you’re vegan, gluten-free, or just love Mexican flavors, these flautas are a total winner. Let me walk you through how to make them perfectly at home. You might also enjoy trying a Steak Fajitas Seasoning Recipe for a different Mexican-inspired dish.

Ingredients

Here’s what you’ll need for these delicious flautas:

Tinga Sauce:

• 3 large Roma tomatoes, cored and chopped – fresh tomatoes give the sauce a bright, natural flavor.
• 1 teaspoon dried Mexican oregano – adds a warm, earthy aroma.
• 1 chipotle pepper in adobo – for that signature smoky heat.
• ¾ cup vegetable broth – keeps the sauce silky.
• 1 teaspoon salt – enhances all the flavors.

Mushroom Tinga:

• 1 tablespoon vegetable oil – for sautéing the mushrooms.
• 1.5 lb mushrooms, sliced into strips (cremini and shiitake or oyster) – fresh mushrooms give the best texture.
• ½ teaspoon salt – balances the flavors.
• ⅛ teaspoon freshly ground black pepper – adds subtle spice.
• 1 large white onion, thinly sliced – caramelizes beautifully for sweetness.
• 3 garlic cloves, minced – adds depth to the sauce.

To Assemble:

• 12 corn tortillas – warm and pliable for rolling.
• ½ cup almond crema (or vegan sour cream) – for creaminess and tang.
• 2 Roma tomatoes, diced – for freshness and garnish.
• ½ head green leaf lettuce or Romaine, shredded – adds crunch.

Note: several servings

Variations

• Swap mushrooms for jackfruit or shredded chicken if not vegan. You can also try a Blackberry Balsamic and Brie Grilled Cheese Recipe for a sweet and savory twist on sandwiches.
• Use dairy-free crema or plain vegan yogurt as a topping.
• Add extra chipotle or smoked paprika for more heat.
• Substitute corn tortillas with flour tortillas for a softer option.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

• Air fryer – crisps the flautas with minimal oil.
• Blender – for a smooth, smoky tinga sauce.
• Skillet – to cook mushrooms and onions evenly.
• Knife and cutting board – for chopping vegetables.
• Tongs – to handle flautas safely in the air fryer.

How to Make Air Fryer Mushroom Tinga Flautas

Prepare the Sauce

Start by blending tomatoes, oregano, chipotle pepper, vegetable broth, and salt until smooth. This smoky sauce is the heart of the dish and gives the mushrooms all their flavor.

Cook the Mushroom Tinga

Heat oil in a skillet and sauté mushrooms with salt and pepper until golden brown, about 6–8 minutes. Add onions and cook until softened, then garlic for one minute. Pour in the sauce and simmer on low for 13–15 minutes until thickened.

Roll the Flautas

Warm the tortillas briefly, then place 1 tablespoon of mushroom filling in each. Roll tightly, seam-side down, to prevent unrolling while cooking.

Air Fry the Flautas

Preheat the air fryer to 385°F. Arrange the flautas on the crisper plate, seam-side down, and cook for 7–8 minutes until golden and crispy.

Assemble and Serve

Top the crispy flautas with shredded lettuce, diced tomatoes, thinly sliced red onion, and almond crema. Serve immediately for the best texture.

Additional Tips for Making This Recipe Better

• I always soften tortillas before rolling to prevent cracking.
• Placing flautas seam-side down ensures they don’t unravel in the air fryer.
• Adjust chipotle quantity depending on how spicy you like it.
• Let the mushroom filling cool slightly before rolling to make handling easier.

How to Serve Air Fryer Mushroom Tinga Flautas

Serve these flautas immediately for maximum crispiness. Garnish with fresh cilantro, avocado slices, or a drizzle of extra almond crema for a restaurant-style presentation. I love arranging them neatly on a platter for parties—it looks festive and inviting.

Nutritional Information

Here’s a rough idea of what each serving contains:

• Calories: 360 kcal
• Protein: 9 g
• Carbohydrates: 45 g
• Fat: 14 g

Make Ahead and Storage

Storing

The flautas are best served fresh, but you can store the mushroom tinga filling in an airtight container in the fridge for 3–5 days.

Freezing

The filling freezes beautifully for up to 6 months. Just thaw overnight in the fridge before assembling flautas.

Reheating

Reheat in the air fryer for 3–5 minutes at 375°F to regain crispiness. Avoid microwaving fully assembled flautas, as they will become soggy.

Why You’ll Love This Recipe

Here’s why I keep making these flautas:

• Quick and Easy: Air fryer cooking saves time and cleanup.
• Flavorful: Smoky, spicy, and creamy all in one bite.
• Vegan and Gluten-Free: Perfect for a variety of dietary needs.
• Versatile: Use the filling in tacos, tostadas, or burritos.
• Customizable: Adjust spice levels and toppings to your taste.

Ben Carraoli

Air Fryer Mushroom Tinga Flautas Recipe

I recently made these air fryer mushroom tinga flautas, and I couldn’t wait to share how amazing they turned out. The mushrooms cooked in a smoky chipotle tomato sauce, rolled up in crisp corn tortillas, and air-fried to golden perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 large Roma tomatoes cored and chopped – fresh tomatoes give the sauce a bright, natural flavor.
• 1 teaspoon dried Mexican oregano – adds a warm earthy aroma.
• 1 chipotle pepper in adobo – for that signature smoky heat.
• ¾ cup vegetable broth – keeps the sauce silky.
• 1 teaspoon salt – enhances all the flavors.
• 1 tablespoon vegetable oil – for sautéing the mushrooms.
• 1.5 lb mushrooms sliced into strips (cremini and shiitake or oyster) – fresh mushrooms give the best texture.
• ½ teaspoon salt – balances the flavors.
• ⅛ teaspoon freshly ground black pepper – adds subtle spice.
• 1 large white onion thinly sliced – caramelizes beautifully for sweetness.
• 3 garlic cloves minced – adds depth to the sauce.
• 12 corn tortillas – warm and pliable for rolling.
• ½ cup almond crema or vegan sour cream – for creaminess and tang.
• 2 Roma tomatoes diced – for freshness and garnish.
• ½ head green leaf lettuce or Romaine shredded – adds crunch.

Method

 

1. Start by blending tomatoes, oregano, chipotle pepper, vegetable broth, and salt until smooth. This smoky sauce is the heart of the dish and gives the mushrooms all their flavor.
2. Heat oil in a skillet and sauté mushrooms with salt and pepper until golden brown, about 6–8 minutes. Add onions and cook until softened, then garlic for one minute. Pour in the sauce and simmer on low for 13–15 minutes until thickened.
3. Warm the tortillas briefly, then place 1 tablespoon of mushroom filling in each. Roll tightly, seam-side down, to prevent unrolling while cooking.
4. Preheat the air fryer to 385°F. Arrange the flautas on the crisper plate, seam-side down, and cook for 7–8 minutes until golden and crispy.
5. Top the crispy flautas with shredded lettuce, diced tomatoes, thinly sliced red onion, and almond crema. Serve immediately for the best texture.

Notes

• I always soften tortillas before rolling to prevent cracking.
• Placing flautas seam-side down ensures they don’t unravel in the air fryer.
• Adjust chipotle quantity depending on how spicy you like it.
• Let the mushroom filling cool slightly before rolling to make handling easier.