Potato Flautas with Poblano Pepper, Oaxaca Cheese on Bean Purée | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® Russet potatoes, peeled
• 1 tablespoon olive oil
• ½ large white onion, chopped
• 2 large garlic cloves, chopped
• 2 Roma tomatoes, chopped
• ¼ cup water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 poblano peppers, roasted peeled and chopped
• 2 cups Oaxaca cheese, shredded
• 2 cups cooked pinto beans or 1 15-ounce low sodium can, drained
• ½ cup low-fat milk
• 1 teaspoon chicken or vegetable bouillon
• 12 corn tortillas, warm
• vegetable oil for frying
• iceberg lettuce, chopped
• tomatoes, chopped
• queso fresco, crumbled
• red onion, sliced
• salsa
• sour cream