As much as I enjoy this recipe, I think sometimes I like to make it just so I can triumphantly shout, “FLAUTAS!” as I set the dish down on the table. Because, you know, scaring the shit out of my husband/cat when serving dinner has to be one of my favourite pastimes. Ok ok, only joking. I just think it’s a really fun word to say, wouldn’t you agree? I had never actually even heard of flautas before and had to consult Google to find out that they are essentially the same thing as a taquito. Which is almost as fun to shout. Almost.
Shouting aside, this recipe is awesome. I’ve adapted it very slightly from the first Thug Kitchen cookbook, which if you don’t own, you should purchase immediately. No paid plugs here, just delicious vegan recipes delivered with plenty of swearing. Another thing I quite enjoy. Tick tick! These are like the healthy version of the deep-fried taquito you’ll find in many Mexican restaurants, so you can make them at home without feeling all fat and unlovable.
Here’s what you’ll need:
1x can (400g) black beans (or kidney beans)
1x can (400g) corn kernels
1/2 red onion, diced
1 clove garlic, finely chopped
2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp fennel seeds
1/2 tsp chilli flakes
1 tsp olive oil
Olive oil spray
Salt & pepper
6 wholemeal tortillas
Preheat your oven to 180ºC, and lightly spray a large baking tray with olive oil spray.
Heat a teaspoon of olive oil in a saucepan over medium heat, then fry off the onion, garlic and spices until browned and fragrant. Add the beans and about 1/4 cup of water, season with salt and pepper, then turn the heat down to a simmer. You’ll want to stir constantly to avoid the mix from sticking, and also to start breaking up the beans. After 10 minutes or so the beans will start to break down – encourage this process by mashing with a spoon or fork, so that you end up with about half mashed beans and half whole. Lastly, add the corn kernels and give it a really good stir.
To assemble the flautas (FLAUTAS!), take about 2-3 heaped tablespoons of bean & corn mix and spread it in a nice line towards one side of a tortilla. Make sure you spread the mix right to the edges so you don’t end up with sad empty ends. Roll it on up, using a little bean mix as glue to secure the edge. Place seam side down on the oiled tray, and repeat until you run out of mix / tortillas.
Next stop, oven. Spray the flautas lightly with oil spray, then bake for approximately 10 minutes. Flip them over and cook for a further 7-10 minutes, or until nice and golden and crispy all over.
To serve, top with shredded cos lettuce, fresh coriander, diced cucumber, avocado and tomato, and finally a squeeze of lemon or lime juice. I also like to add my favourite chilli sauce, and occasionally a spoonful of greek yoghurt.