Gunnar and I love Mexican food and eat it at least 1-2 times a week. We always have taco night on Fridays, and it’s fun to make something different than just the regular filled tortillas or nachos.
Flautas is our new favorite! It’s crunchy on the outside with a soft, spicy filling on the inside, it’s easy to make and you can make lots and lots and grab them on the go! They freeze well and keep in the fridge for several days if you have leftovers.
Ingredients for 6-7 flautas:
- 6-7 tortillas
- 1 can of corn kernels
- 1 chopped red onion
- 3-4 cloves of garlic, crushed or chopped
- 1 fresh jalapeno, chopped (or 1 small can of mild green chilies, chopped)
- 2 cans of kidney beans or black beans
- 2 tsp cumin
- 1 tsp paprika powder (or smoked paprika)
- 1 tsp salt
- Some lemon or lime juice
- For serving: vegan sour cream, guacamole, rice, salad, salsa.
This is how you do it:
Set the oven to 180 c (360 f) and put baking paper onto a baking sheet.
In a frying pan, heat some oil and fry the onion and garlic until transludent, don’t burn them! Add in the spices and cook for 2-3 minutes on medium heat. Set aside.
In a bowl, put the beans and chopped jalapeno. Mash it slightly with a potato masher or something, and add the onion-mixture and corn kernels.
Spread a couple of tbsp of the bean mixture onto each tortilla and roll up. Place them onto the baking sheet and line them up next to each other. Brush the surface of the tortillas with some oil, and bake them in the oven for about 10 minutes, or until they are slightly browned (but not burnt!) on the surface.
Serve them with a Corona or two and enjoy!