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Ingredients:
2 16-oz. cans black beans including l, iquid
2 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
1 bay leaf
12 6-inch flour tortillas
6 green onions, minced
2 tomatoes, chopped
1 salsa
Instructions:
In a medium saucepan, combine beans, bean liquid,
chili powder, cumin, garlic and bay leaf. Simmer 10
minutes. Remove bay leaf. Drain bean mixture,
reserving liquid. Mash beans, adding liquid as needed
for desired consistency.
Preheat oven to 400 degrees. Fill tortillas with 1 or
2 heaping tablespoons bean mixture and top with green
onions and tomatoes. Roll up into a tube shape and
place in a 9- by 13-inch baking pan, seam side down.
Bake until lightly browned, about 15 minutes. Use any
leftover bean mix for dipping. Or dip in salsa. Makes
12 flautas.
Variation: Substitue one 16-ounce can vegetarian
refried beans for mashed black beans and spices.
Spread on tortillas and proceed with recipe.
Per flauta: 83 cal.; 5g prot.; 3 g fat; 8 g carb.; 0
chol.; 65 mg. sod.
Adapted from July 1992 _Vegetarian Times_
Posted by DEEANNE on 1/23/93
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
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Black Bean Flautas Recipe brought to you by Mexican Recipes To-Go
