Because sometimes you get a craving for something crispy and fried. Black bean flautas are a meat-free alternative perfect for any night of the week. The kiddies love them because they can eat them with their hands, and Hubby loves the rich flavor the caramelized onions add to the beans. Serve these flautas with Mexican Rice and a simple green salad for a complete meal. Cut the flautas in half to make mini-flautas to serve as appetizers at your next family get-together.
Black Bean Flautas
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cups black beans, drained (reserve broth)
- 2/3 cup bean broth or water
- 1/2 teaspoon ground cumin
- 1 cup mild cheddar cheese, shredded
- 24 corn tortillas
- Vegetable oil (for frying)
- Mexican crema or sour cream
- Chile de Molcajete (roaste tomatillo & arbol chile salsa)
Directions:
Heat olive oil and butter in a medium skillet over medium-high heat. Add onions and saute for 2 to 3 minutes until translucent. Reduce heat to medium low and continue to cook onion, stirring occasionally with a wooden spoon, for about 15 minutes or until the onions start to caramelize; season lightly with salt and pepper.
Stir in the cooked beans and bean broth; season with cumin and salt, as needed. When beans start to boil, reduce heat and lightly mash beans with a potato masher. Let beans simmer until beans thicken slightly. Remove from heat and stir in cheese.
Heat corn tortillas on a comal (griddle) or non-stick skillet over medium heat until soft and pliable. Spoon 2 to 3 tablespoons of black bean mixture down center of each tortilla. Roll up tortillas tightly like a burrito. Secure end with a toothpick. Repeat with remaining tortillas and beans.
Heat 1 cup of vegetable oil in a medium skillet over medium-high heat. Carefully fry the flautas, about 6 at a time, until crisp and golden brown. Transfer fried flautas to a paper towel line plate to drain any excess oil. Repeat with remaining flautas.
Stir in the cooked beans and bean broth; season with cumin and salt, as needed. When beans start to boil, reduce heat and lightly mash beans with a potato masher. Let beans simmer until beans thicken slightly. Remove from heat and stir in cheese.
Heat corn tortillas on a comal (griddle) or non-stick skillet over medium heat until soft and pliable. Spoon 2 to 3 tablespoons of black bean mixture down center of each tortilla. Roll up tortillas tightly like a burrito. Secure end with a toothpick. Repeat with remaining tortillas and beans.
Heat 1 cup of vegetable oil in a medium skillet over medium-high heat. Carefully fry the flautas, about 6 at a time, until crisp and golden brown. Transfer fried flautas to a paper towel line plate to drain any excess oil. Repeat with remaining flautas.
To serve drizzle with Mexican crema and top with Chile de Molcajete or your favorite salsa. Enjoy!
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