Oven-Crisp Black Bean and Corn Flautas
Oven-Crisp Black Bean and Corn Flautas
Ingredients:
2 tablespoon |
Olive Oil |
1 medium |
Onion, chopped |
1 medium |
Red Pepper, chopped |
2 teaspoons |
cloves garlic, minced |
2 15 oz. cans |
Black Beans, rinsed and drained |
2 teaspoon |
Chili Powder |
1 16 oz. |
Mild or Medium Chunky Salsa |
1 cup |
Petite White Corn, frozen |
Optional |
Salt and Black Pepper, to taste - |
12 |
6-inch Corn Tortillas |
Optional Toppings: |
Salsa, Guacamole, Cilantro and Dairy-Free Sour Cream (Brand: WayFare) |
Directions:
1. Heat oil in skillet over medium heat. Cook onion and red pepper 4-5 minutes, or until soft. Add garlic and cook 1 minute or until translucent and fragrant.
2. Stir in beans, chili powder and 1 cup salsa. Reduce heat to medium low and simmer 8-10 minutes, or until most of the liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper (optional). Cool mixture.
3. Preheat oven to 425 degrees. Coat 1 large baking sheet with cooking spray. Warm tortilla in a non-stick pan with cooking spray. Spoon 1/3 cup black bean filling mixture down center of tortilla. Fold tortilla around filling and secure closed with toothpick.* Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6-10 minutes or until tortillas are browned and crisp.
4. Serve 2-3 flautas on a plate with choice of toppings. Enjoy!
*You can put just a couple of tablespoons of the filling in a corn or small flour tortilla and roll it up like a cigar and place it seam down on parchment paper. For a crispier tortilla use a basting brush and brush lightly with olive oil.
Adapted from Vegetarian Times, January 3, 2007