Baked Black Bean And Spinach Flautas Food

BAKED BLACK BEAN AND SPINACH FLAUTAS

Baked Black Bean and Spinach Flautas image

A vegetarian take on a classic Mexican dish. These delicious flautas are baked until crispy using cooking spray instead of vegetable oil to "fry" the tortillas. Topped with plain Greek yogurt for a wholesome and tasty alternative to sour cream.

Provided by KIMBERMARIE

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 10

Number Of Ingredients 9

Ingredients

1 serving cooking spray
10 (6 inch) corn tortillas, or more to taste
2 (15 ounce) cans black beans, rinsed and drained
2 cups chopped fresh spinach, or more to taste
½ cup chopped fresh cilantro
1 (16 ounce) jar black bean and corn salsa
1 teaspoon ground cumin
½ cup shredded Monterey Jack cheese, or to taste
1 (6 ounce) container Greek yogurt

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.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 34 g, Cholesterol 8.8 mg, Fat 4.5 g, Fiber 10.6 g, Protein 10.8 g, SaturatedFat 2.1 g, Sodium 587.1 mg, Sugar 2.4 g

OVEN CRISP BLACK BEAN AND CORN FLAUTAS

Oven Crisp Black Bean and Corn Flautas image

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.

Provided by VegSocialWorker

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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) container prepared salsa
1 cup frozen corn kernels
12 (6 inch) corn tortillas
1/4 cup chopped cilantro

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.

Nutrition Facts : Calories 313.2, Fat 3.9, SaturatedFat 0.7, Sodium 530.8, Carbohydrate 59.7, Fiber 14.4, Sugar 3.8, Protein 14.3

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