Recipe by VegSocialWorker
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.
Top Review by Jessica G.
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.
- 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) containerprepared salsa
- 1 cup frozen corn kernels
- 12 (6 inch) corn tortillas
- 1⁄4 cup chopped cilantro
Directions See How It's Made
- 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.