Black Bean Flautas

Black Bean Flautas are crisp flutes made with flour tortillas and a vegetarian bean filling, perfectly paired with salsa, guacamole and sour cream.

Black Bean Flautas

Black Bean Flautas

By Sue  Lau | Palatable Pastime

Black Bean Flautas are my recipe of the day. Flautas are  one  of my favorite Tex-Mex foods to eat.

I have come  to love these even more than  chimichangas (which are crispy fried burritos) simply because they are smaller, and easier to pick  up with your fingers.  They also more   crisp and  yummy.

Great with Different Fillings

Flautas are often filled with chicken  or  beef,  but these have  a tasty vegetarian black bean filling. This type  of appie would be vegan  if  you subbed in for the cotija and sour cream, which can be easily done if you need.

Appie or  Entree

I am not vegan, but I do love many vegan and vegetarian options in food. Sometimes I will make an entire  meal vegetarian, but often I like to mix it  up if I serve something like  this and have something else as part of the dinner.  Beef enchiladas are a good option.  I also love  any  kind of taco any day of the week.

Black Bean Flautas

Flautas? Or  Taquitos?

The reason these tasty little treats are called  flautas  is because they  are made with flour tortillas and are shaped like flutes.

Taquitos are known as little tacos and those will  be  made with  corn tortillas.

Sometimes it can get confusing with all  the  different names  of foods. One  sure way to remember which is which is to think flauta-flour and  taquito-taco.

Black Bean Flautas

Black Bean Flautas

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Black Bean Flautas

Black Bean Flautas

Equipment

  • toothpicks

Ingredients
  

  • 15 ounce can black beans undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon minced garlic
  • salt and black pepper to taste
  • 1/4 cup cotija cheese
  • 1 10 ounce package taco size flour tortillas (ten count)
  • cooking oil
  • optional dips: salsa sour cream, guacamole

Instructions
 

  • Place undrained black beans, cumin, garlic, salt and black pepper in a saucepan and cook over moderate heat until thick; mash into a paste and set aside to cool.
  • Once cool, stir in the cotija cheese.
  • Warm tortillas in a microwave until pliable.
  • Place some filling on tortilla not too close to the edges and roll up, securing in an "x" with 2 toothpicks.
  • Fry in shallow hot oil until browned, removing toothpicks after the tortilla browns and holds its shape.
  • Serve hot with salsa or other dippers you like, such as guacamole or sour cream.

Notes

From the kitchen of palatablepastime.com

Black Bean Flautas

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