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Oven-Crisp Black Bean and Corn Flautas

Vegetarian Times Issue: January 1, 2007   p.67

This recipe proves that corn tortillas don’t need to be fried to have the same satisfying crunch as tortilla chips. Be sure to cool the filling before you put it in the tortillas; otherwise they’ll crack. 

Directions

  1. 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.
  2. Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of 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. Cool.
  3. Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
  4. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.

Member Rating: 111

ingredient list

Serves 6

  • 2 tsp. olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 tsp.)
  • 2 15-oz. cans black beans, rinsed and drained
  • 2 tsp. chili powder
  • 1 16-oz. tub prepared salsa, divided
  • 1 cup fresh or frozen corn kernels
  • 12 6-inch corn tortillas
  • 1/4 cup chopped cilantro

Nutritional Information

Per SERVING:

Calories 286
Protein 11g
Total Fat 3g
Carbs 56g
Sodium 435mg
Fiber 11g
Sugar 9g
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