Baked Black Bean And Spinach Flautas Recipes

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

BAKED BLACK BEAN & SWEET POTATO FLAUTAS

Steps:

• Pre-heat your oven to 425°F.
• Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes, until soft.
• While you wait, combine corn, diced peppers and onion with your black beans, garlic, chili powder, cumin, cayenne, and salsa.
• Once your sweet potato is cooked, remove and mash the flesh, and add the it to the rest of your veggies and mix thoroughly. Add salt, pepper.
• Next, working in batches of 3-4 tortillas, wrap tortillas in a damp paper towel and microwave on high for 30 seconds. This will steam the tortillas so they easily roll into flautas without breaking or cracking.
• Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1 inch thick.
• Mix shredded and cream cheese. Top filling with a layer of this mixed cheese, then roll the tortilla.
• Place on a wire baking/cooling rack and seal with a toothpick which has been soaking in water.
• Repeat these steps until you have a rack full of flautas.
• Give them another spritz of oil and set the rack on a baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up.
• Bake on the middle rack, at 425°F, for 15 minutes.
• At the end, set to broil on High for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
• Serve with sour cream or plain Greek yogurt, salsa, and guacamole for dipping.

OVEN CRISP BLACK BEAN AND CORN FLAUTAS

Steps:

• 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.