Crispy Black Bean Flautas Food

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.

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 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.

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.

CRISPY CHICKEN FLAUTAS

Steps:

• Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.
• Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.
• Add tomatoes and shredded chicken and simmer for 10 minutes.
• Remove from heat, cool and drain any excess liquid.
• Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
• Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.
• You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.