Ideas for this recipe come from Peas and Crayons. I had to try them, as I love anything with black beans and corn. Even though I ended up making them quite spicy (posted recipe is calmed down) we loved them! Flautas is the given name for these tightly wrapped and filled flour tortillas. If you wrap them as corn tortillas they would be called taquitas. Traditionally they would be deep fried, but these are baked. Tell me you didn't learn something new.
- 10 - 12 small flour tortillas (7 inch)
- 1 cup black beans
- 1 cup steamed corn
- 2 Tbsp parsley, chopped fine
- 1/2 fresh jalapeno, chopped fine (optional)
- 1/2 tsp cumin
- 1 1/2 cups Mexican blend cheese, divided
- 3 Tbsp mayonnaise
- 1 - 3 tsp Sambal Oelek chili paste (depending how much spice you like)
- oil for spraying and brushing
- Preheat oven to 400 F
- Line a baking sheet with foil or parchment paper and spray with oil
- Combine beans, corn, parsley, jalapeno, cumin and 11/4 cups cheese
- Mix mayonnaise and Sambal; spread about a rounded tsp on each tortilla.
- Spoon about 2 rounded tablespoons of bean mix on each tortilla, then wrap. I fold over in half, tuck tight and roll. Lay side by side on prepared pan. You can stick a toothpick in them if that makes it easier.
- Brush with olive oil and sprinkle lightly with cheese.
- Bake for about 12 minutes until golden.
- Serve with guacamole, salsa and sour cream.
These can be cut in half and served as appetizers, but for us they serve as a meal. Serves 4 - 6 as an appetizer