Black Bean and Sweet Potato Flautas - Photo used courtesy of Peas & Crayons 

  

 

 
   

Black Bean and Sweet Potato Flautas
From Peas & Crayons
 

Ingredients

9 6-inch corn tortillas
1 cup of cooked black beans
¾ cup corn kernels
¼ cup diced red &/or green bell peppers
1 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]

Black Bean and Sweet Potato Flautas
4-6 oz of grated cheese [cheddar, pepper jack, etc...]
1 heaping tbs of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
olive oil or canola oil spray
parsley + fresh veggies to garnish

Directions

1. Pre-heat your oven to 425°. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high until tender when pricked with a fork – usually about 6-8 minutes.

2. While you wait, combine corn, bell peppers, onion, and black beans. Add garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. Add the (optional) cayenne and/or red pepper flakes to suit your taste.

3. In a separate bowl mix your cheese with the peeled, mashed sweet potato. Combine with the veggie mixture. Add salt, pepper, and any additional seasoning to taste.

4. Wrap the 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.

5. Spray or rub one side of the tortilla with oil and place, oiled-side down on a clean work surface. Add a "line" of veggie filling, about one-inch thick, to the center of the "dry side" of the tortilla.

6. 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 oil to get them extra crispy and set on a baking sheet lined with aluminum foil.

7. Bake on the middle rack, at 425°, for 15 minutes. Then, broil on HIGH for just under a minute to crisp the tortillas to golden-brown and crunchy.

8. Top with whatever veggies you have on hand and serve with plain Greek yogurt, salsa, and guacamole for dipping!

Adapted, and used with permission, from http://www.peasandcrayons.com/2012/09/baked-black-bean-sweet-potato-flautas.html

Serves: 3
Serving Size: 3 flautas

Nutrition Information (for 3 flautas): 480 calories, 135 calories from fat, 15 g fat, 7.5 g sat fat, 870 mg sodium, 66 g carbohydrates, 12 g dietary fiber, 9 g sugar, 18 g protein

 

This page was last modified on: 04/23/2013 12:54:41

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