I keep craving Mexican lately! Seriously, I’ve been eating an avocado a day for like two weeks, I’m always in the mood for tacos, and I found myself daydreaming about a margarita today. Maybe I’m subconsciously needing a vacation? I don’t have any plans to head to Mexico any time soon, but I am going to Hawaii (to visit family) in a few weeks, and I honestly can barely wait. I know I was on vacation for like two months in the summer, but I really feel in need of a beach to sit on, ya know?
Have you ever heard of a flauta? I hadn’t, before these, but they’re basically the same thing as a taquito. My mom used to buy boxes of taquitos in high school, which were delicious, but also probably terrible for me. These guys are much more healthy, but equally yummy. They would be a perfect appetizer if you’re having some friends over, or you could have them as an entree, perhaps with a little salad.
Sweet Corn and Green Chile Baked Flautas
Makes 12 Flautas, using Standard Flour Tortillas
Adapted from Thug Kitchen: Eat Like You Give A F*ck
1 tsp Olive Oil
1 cup Yellow Onion, diced (about 1/2 an onion)
2 tsp Chili Powder
3/4 tsp Cumin
1/2 tsp Salt
4 – 5 cloves Garlic, minced
3 cups Pinto Beans, canned or cooked
1 4 oz can Mild Green Chiles
Juice of 1/2 a Lime
1 cup Sweet Corn Kernels
1/2 cup Cheddar Cheese, grated
12 Flour Tortillas (I used whole wheat)
1. Preheat oven to 400 degrees. Prepare a large cooking sheet with parchment paper.
2. Heat oil in a medium frying pan over medium heat. Add diced onion and cook for about 5 minutes, until soft and starting to brown. Add in the chili powder, cumin, salt, and garlic, stir to combine, and cook for about another minute. Remove from heat.
3. Throw the beans, green chiles, and lime juice into a large mixing bowl. Mash together using a potato masher of the back of a fork. It’s okay if there are some whole beans left – texture is good! Fold in the sautéed onion mixture, the corn, and the grated cheese, combining well.
4. Warm the tortillas in your microwave. Spoon about 2 heaping tbsp of the bean filling and spread in a nice line on the left side of the tortilla from top to bottom. Roll the tortilla up from left to right, then place seam-side-down on the baking sheet, keeping about an inch between each flauta. Repeat with remaining tortillas and beans.
5. Lightly coat flautas with some cooking spray (or brush with a little olive oil) and bake for 10 minutes. Turn the flautas over, then return to oven and bake for another 5 to 7 minutes under both sides are crispy and golden brown. Serve warm, preferably with some delicious homemade guac.