Baked Black Bean Flautas
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 12 fautas
Ingredients
vegetable or canola oil
12 corn tortillas
2 cans of black beans drained and rinsed
¼cup finely chopped red onion
1 jalapeño finely minced
1 garlic clove finely minced
1tsp cumin
1tsp paprika (I use smoked)
2tbsp minced cilantro
juice of a ½ lime
Salt and pepper to taste
2cups shredded pepper jack cheese
Lime wedges, salsa, gaucamole or creamy cilantro for dipping (optional)
Instructions
Preheat the oven 425F. Top a baking sheet with a wire rack.
Place a damp paper towel inside of a large skillet fitted with a lid. Set aside. Place a small skillet on stove over medium high heat. Put a little oil in and heat each side of corn tortilla for about 10 to 15 seconds, one at a time. Place tortilla in skillet with damp paper towel and place lid on top. This will keep the shells moist and able to roll without cracking.
Place beans, onion, jalapeño, garlic, spices, cilantro and lime in a medium bowl. Mash with a potato masher or fork till it all comes together. Salt and pepper to taste.
Place a “line” of black bean mixture in center of tortilla. Place a little cheese on top. Roll and place seam side down on prepared baking sheet. Repeat with remains tortilla shells. Brush all with a little oil.
Place flautas in oven for 15 minutes. Turn the broiler on and crisp up the tops (should only take a couple of minutes. Serve immediately with lime wedges and salsa, guacamole or dip.
From prettyplainjanes.com