When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
- Yield: Makes 12 flautas
Photography: Jonathan Lovekin
- 12 corn tortillas
- 6 ounces Monterey Jack cheese, grated
- 2 tomatoes, chopped
- One 15-ounce can black beans, drained and rinsed
- 1/2 teaspoon coarse salt
- Juice of 1/2 lime
- 1 tablespoon safflower or other vegetable oil
Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.
Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl.
Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.