These flour tortilla flautas are pan-fried instead of deep-fried, making them less heavy with a very flavorful filling of black beans and leftover ham. Add the garnishes and a side salad for an easy and delicious dinner.
An Edible Communities Recipe Contest winner from one of our fellow Edible publishers around the country. The contest was generously sponsored by Niman
Ranch and its group of independent community farmers. Enjoy!
Ingredients
- Olive oil
- 1½ cups cooked black beans or a 15-oz can of black beans, rinsed and drained
- ¼ cup green salsa
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper, to taste
- 3–4 ounces ham, diced
- 2 ounces smoked gouda cheese
- 4 8-inch flour tortillas
- _cilantro, sour cream, avocado, salsa
Preparation
In a medium pan, preferably nonstick, heat some olive oil on medium high heat. Add the beans along with the salsa and lime juice, stir to combine. Add the spices, salt and pepper and cook for 4–5 minutes, mashing the beans as you stir so that it becomes a thick paste. Add the ham and cheese and stir to combine.
Arrange the tortillas on your work surface and divide the black bean filling equally amongst them—putting the filling in a large strip down the middle. Roll or fold each one so that it covers the filling and place seam side down.
Clean out the pan or grab a new one and place over medium heat, adding enough olive oil to evenly coat the bottom. Put each flauta seam side down into the heated pan and cook for 2–3 minutes, press down slightly and flip it over and cook another 2–3 minutes or until golden brown and crisp. Serve two per plate and garnish with any or all of the following: chopped cilantro, drizzle of sour cream, avocado slices and salsa.
