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Sunday Dinner: Oven-Crisp Black Bean and Corn Flautas

I'm really sorry if the weather in your neck of the woods isn't getting any nicer, because out here in San Francisco we've had some pretty nice weather (it did rain the other day, but bbq season is definitely on its way). When the weather gets nice, my brain immediately goes from big roasts to something light and easy. So when I went searching for tonight's Sunday Dinner, I definitely steered clear of the large roasted all day meals and decided on something simpler instead. Flipping through an old issue of Vegetarian Times led me to this simple, but filling recipe for Oven-Crisp Black Bean and Corn Flautas. If you make these tonight, do yourself a favor and set aside some of the filling for tomorrow's leftovers. To check out the recipe,

Oven-Crisp Black Bean and Corn Flautas
From Vegetarian Times January 2007

Serves 6

2 tsp olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 15-oz cans black beans, rinsed and drained
2 tsp chili powder
1 16-oz tub prepared salsa, divided
1 cup fresh or frozen corn kernels
12 6-inch corn tortillas
1/4 cup chopped cilantro

1. 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.

2. Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of 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, and season with salt and pepper. Cool.

3. Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.

4. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.

PER SERVING: 286 CAL; 11 G PROT; 3 G TOTAL FAT ; 56 G CARB.; 435 MG SOD.; 11 G FIBER; 9 G SUGARS

Around The Web
Join The Conversation
CanCan CanCan 8 years
I'm making this tomorrow! Can't wait!
celebrity_soup celebrity_soup 9 years
anything made in the oven is best!
Entertainment Entertainment 9 years
I made these the other night, and they were yummy (and super-easy). I only had two corn tortillas left, so I used whole wheat tortillas for the rest and left them in the oven a little longer.
crispet1 crispet1 9 years
Sounds great!
mandiesoh mandiesoh 9 years
mmm looks so good. :drool:
EcannDallas EcannDallas 9 years
ah thanks yum. i am a vegetarian and always appreciate a good veg friendly recipe. keep them coming!
i-heart-monster i-heart-monster 9 years
Made these for dinner. Turned out yummmy ;o) Thanks!!
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