Baked Black Bean + Sweet Potato Flautas
Ingredients
9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!]
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz full-fat or 1/3 fat cream cheese, room temperature [optional]
4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]
1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley [or cilantro!] + fresh veggies to garnish
salsa, guacamole, and plain greek yogurt (or sour cream) for dipping!
Pre-heat your oven to 425F. 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. [The paper towel trick keeps the potato moist] While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. Your cayenne and red pepper flakes will control the spice-factor; adjust to taste.
Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning to taste.
Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking. Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla.
Place on a wire baking/cooling rack and seal with a toothpick, if needed. Repeat these steps until you have a rack full of flautas. Give them one more teeny spritz of olive oil to get them extra crispy and set 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 425F, 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.
Pile high with any veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! If you have any fresh lime or cilantro both will make a tasty garnish!
9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!]
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz full-fat or 1/3 fat cream cheese, room temperature [optional]
4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]
1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley [or cilantro!] + fresh veggies to garnish
salsa, guacamole, and plain greek yogurt (or sour cream) for dipping!
Pre-heat your oven to 425F. 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. [The paper towel trick keeps the potato moist] While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. Your cayenne and red pepper flakes will control the spice-factor; adjust to taste.
Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning to taste.
Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking. Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla.
Place on a wire baking/cooling rack and seal with a toothpick, if needed. Repeat these steps until you have a rack full of flautas. Give them one more teeny spritz of olive oil to get them extra crispy and set 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 425F, 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.
Pile high with any veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! If you have any fresh lime or cilantro both will make a tasty garnish!
