Oven-Crisped Flautas
Lucinda fills these hand-held corn tortillas with a hearty mix of beans and cheese for a simple but satisfying lunch.
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Oven-Crisped Flautas
Lucinda fills these hand-held corn tortillas with a hearty mix of beans and...
![Sneak Peek at "Mad Hungry Cravings," Lucinda Scala Quinn's Newest Cookbook](/sites/files/marthastewart.com/imagecache/img_m/ecl/images/content/web/marketing/2013/mad-hungry-cravings-cover_vert.jpg "Sneak Peek at "Mad Hungry Cravings," Lucinda Scala Quinn's Newest Cookbook")
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Mad Hungry, April 2011
- Yield Makes 12 flautas
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Ingredients
- 1 package corn tortillas, 12
- 6 ounces Monterey jack cheese, grated
- 2 tomatoes, chopped
- 1 15-ounce can black beans, rinsed and drained
- 1/2 teaspoon salt
- 1/2 lime, juiced
- 1 tablespoon safflower oil
Directions
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Preheat oven to 425 degrees. Lay out tortillas on two baking sheets. Spread cheese on each one. Place in oven to melt, 1-2 minutes.
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Meanwhile, toss the tomatoes, black beans, salt, and lime juice together. Distribute mixture over cheese-melted tortillas and roll up. Place side by side on baking sheet. Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.
I LOVE this recipe because the flavor up to your own creativity. You can fill these flautas with anything you want! I've made this recipe at least 5 times and every time I'm thoroughly pleased. So, it's become a staple in my house.
I've filled my flautas with leftover chicken breast meat, as well as leftover pot roast meat. ...then I just add a cheese, and some veggies (corn, diced zucchini, spinach leaves), herbs and legumes (pintos, black beans, etc.)
I saw this on the show today and thought I should try something different. It is a quick and easy lunch to make. Usually you would have these ingredients at home. Mine did not come out that crispy as I thought they would be, but they were really tasty. We did eat them with guacamole as a dip, which was a plus. This is a great healthy choice and I would make it again.