Thursday, March 6, 2014

Baked Black Bean & Potato Flautas

Flautas have always been our families favorite dinners.

I think it has to do with just finger food being fun to eat...and dipping them into a nice big mound of guacamole doesn't hurt either.

In the past I would have made a roast in the crock pot and then rolled and fried the flautas.

But things change, life changes, eating habits change.

So I came up with a black bean and potato version that is baked (not fried!)

And seriously I think we love these more then the original...They are super filling but you don't feel dirty at the end of the meal like you would with a fried item.

Baked Black Bean & Potato Flautas

Potatoes (peeled, cubed)
1 Can of black beans (rinsed and drained)
Flour tortillas
Olive oil
1 C Cheese (fine grated Mexican blend)


* Gather your potatoes (any work but we usually use red)
   (aprox 1/2 C per flauta)

* Boil potatoes till easily pierced with a fork

* Drain and add back to pot.

* Mash and add in butter


* In a large bowl add potatoes, beans, and cheese

* Mixed until everything is evenly distributed


* Brush a thin layer of olive oil on your cookie sheet

* Lay out a tortilla and add mix to the center (in a long thin pattern)

* Fold tortilla over filling and roll up

* Place on cookie sheet (seam down)

* Press in filling at the ends if needed (you want the filling to be pretty well packed so it doesn't fall out while eating)

* When all flautas are rolled brush well with olive oil

* Pop into a 375 oven (there is no real set cook time....I would say about 10-15 min per side)

* When the bottom holds shape (is crispy) flip flautas and continue to cook till golden


* These are best served with some homemade beans or rice along with fresh guacamole, sour cream & fresh salsa.

* They can also be cut into 3 with a sharp knife for appetizers

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