Oven Crisp Black Bean and Corn Flautas
"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."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 garlic cloves, minced (about 2 tsp)
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 (16 ounce) container prepared salsa
- 1 cup frozen corn kernels
- 12 (6 inch) corn tortillas
- 1⁄4 cup chopped cilantro
directions
- 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.
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Reviews
-
I left out the cilantro and added cumin, but otherwise it was easy and tasty. Steaming the tortillas in the microwave or oven with a cup of water is essential. Even my super picky eater ate one and said it was good.
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I enjoyed these but I felt like I ended up doing more work than was necessary. I'd encourage people to tweak the bean recipe to fit your needs (spices, etc- I added jalapenos and olives). I also think dipping them in guacamole, sour cream or salsa also helps. -
These are fab- like a super-easy version of our bean burritos!! My family loved these. We halved the recipe (but used extra garlic :-D) I love how the flautas curl out at the edges- I thought they looked great, but unfortunately the camera wasn't at hand. Will get a picture next time, 'cause this is a keeper recipe- thank you! -
This recipe is a good jumping off point--like AJO says, the flavor is good but the presentation is a little rough. I looked at VT's webpage and their advice was to let the filling cool altogether before filling the tortillas. I did that, and it didn't help much LOL. That said, these tasted good with salsa on top and a side of shredded romaine. I tried to have guac, too, but my avocado was rotten when I sliced it. Would have been lovely, though. Next time I think I'll add some cumin and possibly garlic along with the chili powder. Thanks for posting, AJO! Made for Veg*n Swap.
RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
