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BAKED BLACK BEAN AND SWEET POTATO FLAUTAS

Thèsè chèèsy Bakèd Black Bèan and Swèèt Potato Flautas arè onè of my most popular rècipès èvèr, and for good rèason too. I can't wait for you to try thèm!

Ingrèdiènts

  • 9 corn tortillas
  • 1 cup black bèans (drainèd + rinsèd if using cannèd)
  • 1 cup mèxi-corn (corn + rèd/grèèn pèppèrs)
  • 1 small/mèdium swèèt potato
  • 1/4 cup dicèd onion
  • 1/2 tsp chili powdèr
  • 1/2 tsp garlic powdèr
  • 1/2 tsp drièd or frèsh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp ground cayènnè pèppèr or rèd pèppèr flakès optional
  • 2 oz full-fat or 1/3 fat crèam chèèsè room tèmpèraturè (optional but tasty!)
  • 4-6 ouncès gratèd chèèsè* plus èxtra to tastè
  • 1-2 TBSP taco saucè, ènchilada saucè, or salsa plus èxtra to tastè
  • salt and pèppèr to tastè
  • all-natural olivè oil spray or plain oil
  • parslèy or cilantro + frèsh vèggiès to garnish
DIP IT!
  • salsa
  • sour crèam or Grèèk yogurt
  • guacamolè


Instructions

  1. Prè-hèat your ovèn to 425F.
  2. Pokè a fèw holès in your swèèt potato, wrap it in a slightly damp papèr towèl, and microwavè on high for about 6-8 minutès. Thè papèr towèl trick kèèps thè potato moist
  3. Whilè you wait, combinè corn, dicèd or mincèd pèppèrs, and dicèd or mincèd onion with your black bèans, garlic powdèr, chili powdèr, cumin, cilantro, cayènnè, and taco saucè/salsa. If you prèfèr vèry tèndèr vèggiès, fèèl frèè to sautè thè vègètablès first in a littlè buttèr or oil to tèndèrizè. Your cayènnè and rèd pèppèr flakès will control thè spicè-factor; adjust thosè to tastè. I altèrnatè bètwèèn using my favoritè flavorful rèd ènchilada saucè, spicy taco saucè, and a natural, zèsty salsa likè Mrs. Rènfros Grèèn Salsa, all havè producèd dèlicious rèsults!
  4. Oncè your swèèt potato is cookèd, fluff thè insidè with a fork and add thè flèsh [minus thè skin] to thè rèst of your vèggiès and mix thoroughly.
  5. Add salt, pèppèr, and any additional sèasoning to tastè. I usually add a littlè èxtra sprinklè chili powdèr, cumin, and garlic!
  6. Nèxt, working in small batchès of maybè 3-4 tortillas, wrap corn tortillas in a damp papèr towèl and microwavè on high for 30 sèconds. Follow it up with an additional 30 sèconds, if nèèdèd. Thè goal hèrè is to stèam thè tortillas so thèy roll into pèrfèct flautas without brèaking or cracking =) This trick works likè a charm!
  7. Immèdiatèly spray or rub onè sidè èach tortilla with oil and add "linè" of vèggiè filling to thè cèntèr of thè "dry sidè" of èach tortilla, about 1-inch thick.
  8. Top it off with a layèr of chèèsè [as much or as littlè as you want! if you'rè using crèam chèèsè as wèll you can mix it into thè shrèddèd chèèsè bèforè topping] and roll thè tortilla.
  9. Placè on a wirè baking/cooling rack and sèal with a toothpick, if nèèdèd.
  10. Rèpèat thèsè stèps until you havè a rack full of flautas.
  11. Givè thèm onè morè tèèny spritz of olivè oil to gèt thèm èxtra crispy [no-frying! whoo!] and sèt thè rack baking shèèt linèd with aluminum foil. Thè wirè rack èlèvatès thè flautas and allows thèm to gèt nicè and crispy on both sidès. If you don't own a wirè rack, simply placè thè flautas on aluminum foil aftèr spraying and turn ovèr halfway through cooking so both sidès will gèt a chancè to crisp up. Ubèr èasy!
  12. Bakè on thè middlè rack, at 425F, for 15 minutès.
  13. At thè ènd, sèt to broil on HIGH for just undèr a minutè to crisp thè tortillas into a pèrfèctly goldèn, crunchy shèll.
  14. Pilè high with any + all vèggiès you havè on hand and sèrvè with plain grèèk yogurt, salsa, and guacamolè for dipping! You can èvèn whip up a small bowl of jalapèno ranch for dunking too! If you havè any frèsh limè or cilantro both will makè a tasty garnish!
Recipe Adapted From:peasandcrayons.com

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