Crispy Black Bean Flautas Recipes

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

BAKED BLACK BEAN AND SPINACH FLAUTAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
• Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
• Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
• Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

CRISPY BLACK BEAN FLAUTAS RECIPE

Steps:

• Dice the tomato and scallions. Add to a bowl and combine. Cut the lime in half and squeeze the juice from one half over the tomatoes and scallions. Mix. Set the other half of the lime aside for later.
• Add about 2 tablespoons of olive oil to the tomato and scallions, then mix to combine. Season with kosher salt and pepper to taste. Set aside.
• In a medium sized pan heat about ½ a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onions are translucent, about 3-4 minutes. Add the minced garlic and cook about a minute longer.
• Add the cumin and chili powder. Cook about 30 seconds.
• Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half.
• Remove from heat. Using a potato masher, roughly mash the beans in the pan. It is ok if there are still some whole beans. You just want most of them to be nicely mashed up.
• Return to heat over low and cook just a bit longer so that the bean mixture is not liquidy. Add 1 tablespoon of butter and mix in, cooking until butter has melted and incorporated. Season with salt and pepper to taste.
• Turn off stove and remove from heat.
• Place a small amount of the bean filling in the center of each flour tortilla and spread down the middle. Top with a sprinkle of cheese. Roll up each tortilla, folding over each side so that the bean filling is in the center. Set aside, seam side down.
• If there is extra bean filling, put it in a tupperware and store in the fridge. It will make a delicious bean burrito the next day!
• Spray each filled tortilla with olive oil (I use a Misto), or use your fingers to rub a small amount of oil on the outsides of each rolled tortilla.
• Heat about 1 tbs olive oil in a clean pan over medium-high heat.
• Add the filled tortillas to the heated pan, seam side down. There should only be one layer of filled tortillas in the pan at a time so you may need to cook these in batches depending on the size of your pan.
• Cook the flautas 1-2 minutes per side, turning with a spatula when each side is golden brown and crispy. Don't leave these unattended because they cook quickly!
• If you are cooking in batches, you can keep flautas warm in an oven preheated to 150F until all the flautas are done cooking.
• Add the avocado flesh to a large bowl and mash with a fork. Add a squeeze of lime juice with the remaining half of the lime, add a pinch of salt and pepper to taste.