Black Bean Flautas



I recently made one of our go-to recipes, black bean flautas. We love Mexican food and this recipe does not disappoint. I still cannot believe I haven't posted this recipe before today! It's Mark's favorite recipe and I love it as well. This is a super easy weeknight meal and I've never met a person who doesn't like them. This week we added shredded chicken for an extra boost of protein but they are also super filling on their own. Add this into your dinner rotation ASAP! :)

Ingredients:
1 can (15 ounces) of black beans, with liquid
1 cup of vegetable broth (I typically use chicken broth)
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 cloves garlic, peeled & minced
1/4 cup chopped fresh cilantro
1 lime, juiced
8 flour tortillas
2 1/2 cups of Mexican-blend cheese
1 cup seeded & chopped tomatoes
1 cup thinly sliced green onion

1. Place the beans (with liquid), broth, 1/2 teaspoon salt, cumin, chili powder, and garlic in a medium saucepan. Bring to a boil. reduce heat, simmer for 10 minutes or until beans are very soft.

2. Drain, reserving the liquid. Preheat oven to 450 degrees.

3. Purée drained bean mixture with cilantro, juice of one lime, and remaining 1/2 teaspoon of salt until very smooth. Add a tablespoon at a time of reserved liquid if mixture is dry.

4. Spread 1-2 tablespoons of bean purée on tortilla. Then sprinkle with a 2 tablespoons (or so) of cheese, a tablespoon of tomatoes, and 1 tablespoon of green onion. **I usually just eye-ball the amounts of each. Roll up very tightly and place in 13X9 backing dish. Repeat with remaining tortillas until all of the bean mixture is gone. I am usually able to fit 6 flats across and 2 more in the dish lengthwise.

5. Bake for 10-15 minutes or until crisp and browned on top. Serve with salsa, lettuce, and avocado.






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