Description
From the january 2007 issue of vegetarian times. These taste great but weren't the prettiest things to come out of my oven. I found that heating the tortillas first helped to keep them from splitting when rolled. I had some problems getting them to stay rolled. But they tasted really good, so i'm posting them and will make again. I served these with salsa and guacamole to dip in… Yumm. I left out the oil for sautéeing but used the oil spray on the baking sheet.
Ingredients
- Olive Oil
- Onion
- Garlic Cloves
- Black Beans
- Chili Powder
- Salsa
- Frozen Corn Kernels
- Corn Tortillas
- Cilantro
Instructions
- Heat oil in skillet over medium heat
- Cook onion 3 to 5 minutes or until soft
- Add garlic and cook 1 minute, or until translucent and fragrant
- Stir in beans, chili powder, and 1 cup water
- Reduce heat to medium low, and simmer 10 minutes or until 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
- Season with salt and pepper
- Cool
- Preheat oven to 435 degrees
- Coat 2 large baking sheets with cooking spray
- Spoon 1 / 3 cup of the black bean mixture down the center of the tortilla
- Roll tortilla around filling and secure closed with a toothpick
- Set on prepared baking sheet
- Repeat with the remaining tortillas and black bean mixture
- Bake 6-10 minutes or until tortillas are browned and crisp
- Meanwhile, combine cilantro and remaining salsa in a small bowl
- Place 2 flautas on each plate and top with the remaining salsa