Oven Crisp Black Bean And Corn 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.

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.

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.