Sweet Corn and Green Chile Baked Flautas

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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?

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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.

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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.

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Black Bean, Corn, & Avocado Bowl

Yesterday was a sad day. Chris Martin and Gwyneth Paltrow announced their separation. And before you roll your eyes at me and label me as some celebrity gossiper, hear me out. I swear I’m not always so obsessive about such things. I don’t read Star Magazine or US Weekly. But Gwyneth happened to announce it on her blog, Goop, yesterday, and I happen to be obsessed with that blog.

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The thing is that Gwyneth is one of those celebrities that you want to like because not only is her acting amazing, but her recipe books are so great and I kind of dig how private she keeps her personal life from the press. And Chris Martin… well, hello. As if I didn’t love them enough already, I happen to have practically met them. As in, I sat within arms reach of them (and Apple and Moses) while I ate breakfast one day in Hawaii. And you know what? They seemed to be some of the more down to earth people at the resort I was at. Also, Chris Martin is even better looking in person, incase you were wondering. So I am honestly a little devastated that they decided to separate, even though Gwyneth says it was amicable. Sad face.

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So what does all of this have to do with food? It’s Gwyneth’s recipe, of course. I had actually planned on posting this yesterday before I heard about the separation and found that her blog had crashed because of the announcement. So unfortunately I couldn’t see the actual recipe, and I didn’t want to guess at it, which is why I waited until today to post it.

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Gwyneth is pretty much the queen of simple, easy, fresh, and healthy recipes. I love both of her cookbooks and her blog and have gotten some of my most treasured recipes from her. This one is no different. This combination of flavours is one of my favourites, and this is so easily put together for a quick weeknight meal (I served it with some fresh tilapia). And aren’t the colours pretty?

Black Bean, Corn, & Avocado Bowl:

Serves two.  

Adapted from Goop

1 can of Black Beans, rinsed

1 ear of Corn, shucked *

1 Avocado, peeled and cubed

1 Lime

3 tbsp Olive Oil

1/2 cup Quinoa, cooked

1/2 cup Brown Rice, cooked

Sea Salt & Black Pepper, to taste

1/2 small Red Onion, diced

Handful of Cilantro, chopped

1 Jalapeño, deseeded and minced

Sriracha, to taste

1. Pre-heat a grill (or grill pan) over medium high heat. Place corn on grill and cook for about a minute on each side, until nicely charred all around. When cool, carefully slice off the kernels into the bowl.

2. Add the black beans and avocado to the corn. Drizzle the olive oil and squeeze the juice of one lime over the top. Mix and season with salt and pepper to taste.

3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Add the bean mixture over the top.

4. Place all the garnish ingredients in a small bowl and sprinkle over the bowls to your liking, serve.

* If corn is not in season, you can use a can of corn, rinsed.