Disney Shares Plant-Based Potato Flautas Recipe from Lamplight Lounge to Celebrate “Delicious Disney: Disneyland” Cookbook

Hi everyone!

Disney is sharing the Plant-Based Potato Flautas recipe from the Lamplight Lounge at Disney California Adventure to celebrate “Delicious Disney: Disneyland: Recipes & Stories from The Happiest Place on Earth, the newest Disney themed cookbook from Pam Brandon and the Disney chefs! Lamplight Lounge is my one must-do restaurant each visit to the Disneyland Resort.

Read below for the Disney Parks Blog post with Plant-Based Potato Flautas recipe, and pick up a copy of “Delicious Disney: Disneyland”!  It is not only a cookbook, but there are essays by the staff of the Walt Disney Archives and contributions by Marcy Carriker Smothers, who wrote books that include the wonderful “Eat Like Walt“.

I received my first Disney-themed cookbook when I was six years old, so I am thrilled to announce the newest Disney cookbook! Delicious Disney Disneyland Resort: Recipes & Stories from The Happiest Place on Earth is now on sale everywhere books are sold.

Pam Brandon and the Disney Chefs are sharing more than 60 recipes to help us all celebrate Disney100. Food memories are some of our most vivid, reminding us of the people or the place where we savored each bite. The recipes and stories in this special cookbook will take you back to your favorite memories at Disneyland Resort…and help you create more memories in your own kitchen!

To celebrate the cookbook, we’re sharing a delicious plant-based potato flauta recipe from Lamplight Lounge at Disney California Adventure Park. These flautas are served with plant-based chorizo, vegan piquillo crema, tomatillo-serrano sauce, and an arugula escabeche salad. It’s a fantastic dish from the Disney vault that’s sure to impress your plant-based and meat-eating guests.

Plant-Based Potato Flautas

If you’re ready to cook up new memories at home, here’s the recipe!


Lamplight Lounge

Disney 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.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

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

Plant-Based Potato Flautas recipe

For more recipes to bring the Disney magic home, check out our Disney Eats topics page orDisney Recipes topics page and follow us @DisneyEats on Instagram and Facebook.


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