Mexican Vegetarian Flautas with Black Beans
Serves 6
15 mins prep
25 mins cook
40 mins total
These Mexican vegetarian flautas are so crispy and satisfying, you will not even notice the absence of meat. I use black beans, sweetcorn, and warm cumin, and have this meal ready in just 40 minutes. Instead of frying, I bake the rolled tortillas until golden and crunchy on the outside, with a hearty plant-based savory filling inside. This recipe brings all the flavor of classic flautas in a lighter, healthier way.
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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, all of the spices, 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.
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. Note: If you want to add more crispiness, you can put the flautas under the broiler for a few min and top each one with 1Tbsp of cheese to get a nice crust on top. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.
