Sweet Corn and Green Chile Baked Flautas


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.


Smoked Almond and Chickpea Salad Sandwiches

Are you guys ready for the best sandwich you’ll possibly ever eat? Something totally unique that you would never think of but just totally works? I can’t take credit for it; that’ll go to the hilarious, genius guys over at Thug Kitchen – specifically in their new cookbook  – Eat Like You Give A F*ck. I discovered this blog a few months ago – it’s the best contrast to how perfect everyone is always trying act in this big old food world of blogs and cookbooks and food shows. Their message is simple – think (and care) about what you are eating. There may or may not be a few f bombs thrown around in their book, along with simple and healthy but inventive recipes, and it reminds you that these people, these food bloggers with thousands of followers, they’re just like us! Cooking is not some crazy science. Anyone can do it.


It actually inspired me to finally start cooking my own beans. I’d been wanting to for forever but was being rather lazy. I can hardly believe how much cheaper it is, though. I got a giant bag of organic dried chickpeas for $10 and using 1/3 cup of dry beans = 1 regular can of chickpeas. Plus, it’s so simple. It takes a bit of time (patience) but seriously no work at all.

Anyway. Back to the sandwich. I almost didn’t post this recipe because, well, my photos don’t do it any justice (it’s hard to make pretty!). But then I was eating the sandwich (I made an open-faced version) and I couldn’t not share it. The lemon with the dill with the smokey almonds blow every other boring sandwich outta the park. You need to make it. And then you need to buy this cookbook to make all of the other crazy recipes hidden inside. The end.


Smoked Almond and Chickpea Salad Sandwiches 

Adapted from Eat Like You Give A F*ck 

Makes about 3 Sandwiches (and some extra almonds)


2 1/2 tsp Liquid Smoke

1/2 tsp Olive Oil

1 tsp Tamari or Soy Sauce

1 tsp Maple Syrup

2 tsp Nutritional Yeast

1 tsp Paprika

1 tsp Garlic Powder

3/4 cup Whole Raw Almonds

Chickpea Salad:

1 1/2 cups Chickpeas, cooked or canned

1/2 Avocado

1 1/2 tbsp Lemon Juice

1/3 cup Red Onion, diced

2 tbsp – 1/4 cup Fresh Dill, minced (depending on your tastes)

1 stalk Celery, diced

1 tsp Hot Sauce (I used Sriracha)

Salt & Pepper to taste


6 pieces of Bread, toasted

Dijon Mustard


1. Heat oven to 350. Lay some parchment paper over a baking sheet.

2. To make the almonds, combine the liquid ingredients in a small bowl, then combine the dry ingredients (minus the almonds) in another small bowl. Toss the almonds in the liquid ingredients, making sure that all of the almonds are covered. Then remove the almonds from the liquid bowl, and toss them into the bowl with the dry ingredients, stirring to coat the almonds completely. Scoop the almonds out of the bowl and spread them onto your lined baking sheet. Toast them in the oven for 10 minutes, then take them out and stir them around a bit, then put them back into the oven for another 5 minutes. Remove from oven and let cool.

3. Meanwhile, combine your chickpeas, avocado, and lemon juice in a large bowl. Mash the ingredients together – this step is going to be a lot easier if you cook your chickpeas very well. It’s okay if your mixture is a little chunky, though. Next, fold in your chopped onion, dill, and celery, and then your hot sauce and some salt and pepper to taste.

4. Once the almonds are cool, roughly chop them up and add them to the mixture – I added a little more than half.

5. Serve the salad on toasted bread with some dijon mustard and lettuce. The sandwiches are best enjoyed right away, because the salad might start to lose it’s crunch if it’s in the fridge for a while.