Baked Black Bean Flautas
I used to make these all the time, but this is the first time I've made them in years. So yummy, so healthy, and so CHEAP!
Baked Black Bean Flautas
1 can, black beans
1/2 - 1 cup shredded cheddar cheese
6 soft taco sized flour tortillas
Cumin, chili powder, and garlic
Toppings: salsa/picante sauce and sour cream
Heat black beans on stovetop or microwave. Drain liquid and set it to the side. Add spices to taste - I used about 1/4 teaspoon of each. Mash beans with a potato masher or the back of a large spoon (I leave them a pretty chunky texture). Add in reserved liquid until beans are creamy but not runny.
Spread a couple tablespoons of the black bean mixture in a flour tortilla and sprinkle with cheddar cheese. Roll up tightly and spray with non stick cooking spray. Place on a cookie sheet sprayed with cooking spray. Bake in a 370 degree oven for 10-12 minutes, or until desired crispiness; turn over halfway through cooking time.
Top with salsa and sour cream.
I calculated each flauta (topped with salsa and sour cream) to be 3 points.
Baked Black Bean Flautas
1 can, black beans
1/2 - 1 cup shredded cheddar cheese
6 soft taco sized flour tortillas
Cumin, chili powder, and garlic
Toppings: salsa/picante sauce and sour cream
Heat black beans on stovetop or microwave. Drain liquid and set it to the side. Add spices to taste - I used about 1/4 teaspoon of each. Mash beans with a potato masher or the back of a large spoon (I leave them a pretty chunky texture). Add in reserved liquid until beans are creamy but not runny.
Spread a couple tablespoons of the black bean mixture in a flour tortilla and sprinkle with cheddar cheese. Roll up tightly and spray with non stick cooking spray. Place on a cookie sheet sprayed with cooking spray. Bake in a 370 degree oven for 10-12 minutes, or until desired crispiness; turn over halfway through cooking time.
Top with salsa and sour cream.
I calculated each flauta (topped with salsa and sour cream) to be 3 points.