Directions
- 1Rinse and drain the beans.
- 2In a bowl, mix the beans with chilies, cheese, cumin, oregano, garlic powder and salt.
- 3Squish some of the beans into a paste and mix everything thoroughly.
- 4If using corn tortillas, wrap them in a damp towel and microwave until warm and pliable.
- 5If using corn tortillas, mix cornstarch with water and heat until boiling and gelatinized.
- 6Spread the bean filling onto the tortilla and use the cornstarch mixture or water to seal the edges.
- 7Roll up the tortillas tightly with the seam on the bottom.
- 8Heat olive oil on a griddle over medium-low heat.
- 9Place the flautas seam-side down on the hot griddle and mop with the oil to ensure even browning.
- 10Cook until golden and crispy, flipping as needed.
- 11For pico de gallo, dice the tomato, shallot, jalapeño, and cilantro.
- 12Mix with lime juice and salt to taste.
- 13For pickled shallots, slice shallots thinly and submerge in vinegar with sugar.
- 14Refrigerate for at least 20 minutes or longer.
- 15Serve the flautas with pico de gallo or pickled shallots and cilantro.
Ingredients
- 6 taco-size tortillas, corn or flour
- 439 g canned black or kidney beans
- 113 g canned diced green chilies
- 113 g smooth-melting cheese
- 0 cumin
- 0 dried oregano
- 0 garlic powder
- 0 salt
- 0 olive oil
- 0 water
- 0 cornstarch
- 1 fresh globe tomato
- 1 shallot
- 1 jalapeño
- 2 limes
- 0 fresh cilantro
- 0 salt
- 3 red shallots
- 0 vinegar
- 2 spoons sugar
Equipment
mixing bowlforkknifepangriddlemicrowave
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