Cheesy Chipotle Beef Flautas

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the radishes lengthwise, then thinly slice crosswise. Place in a large bowl; season with salt and pepper. Stir to combine. Peel and thinly slice the shallot. Grate the monterey jack on the large side of a box grater.

Place the carrot pieces on a sheet pan; season with salt and pepper. Drizzle with olive oil and toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of seasoned radishes. Drizzle with olive oil and season with salt and pepper; toss to combine.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the patties; season with salt and pepper. Cook, stirring frequently and breaking the patties apart with a spoon, 4 to 5 minutes, or until lightly browned and the patties are crumbled. Add 1/2 cup of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined, the liquid has cooked off, and the Beyond Burger™ is cooked through. Transfer to a bowl. Stir in the grated monterey jack. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas (you may have extra filling ); tightly roll up each tortilla around the filling. In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes before serving.

Meanwhile, season the yogurt with salt and pepper. Serve the cooked flautas with the finished carrots and radishes and seasoned yogurt on the side. Garnish the vegetables with the cotija. Enjoy!