Side Pannel
Black bean Red Onion flautas
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Serves: 16 flautas
Black bean Red Onion flautas
- Recipe Submitted by Marsala on 11/07/2014
Category: Onions, Black Beans
Ingredients List
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- Juice of 1 large lime
- 1 (16-ounce) can spicy vegetarian refried black beans
- 16 white corn tortillas, warmed (see note)
- Grapeseed, vegetable, or canola oil for pan frying
- Avocado Dipping Sauce (see recipe below)
- Chopped lettuce, cilantro, Cojita cheese, hot sauce, and lime wedges for serving
Directions
1. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
2. In a large heavy skillet, heat ΒΌ-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)
3. Place the prepared flautas seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the flautas in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.
2. In a large heavy skillet, heat ΒΌ-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)
3. Place the prepared flautas seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the flautas in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.
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