June 15, 2008

Oven-Crisp Black Bean and Corn Flautas

Oven-Crisp Black Bean and Corn Flautas

These had a nice veggie Tex-Mex flavor I was expecting, your standard combination of black beans and corn plus a nice tangy tomato salsa (Roasted Tomato Salsa from Trader Joe's...perhaps a bit salty). They would go great with extra salsa, sour cream, or guacamole...or in this case, some leftover Avocado "Caesar" Dressing. Delicious! (I think my favorite "dip" was the sour cream.) I baked them longer than the suggested 6 to 10 minutes to achieve a nice crunchy flauta. Let them cool for a while, the filling gets very hot.

Make again? Definitely. I ate them 3 days in a row without getting bored.




Oven-Crisp Black Bean and Corn Flautas
Vegetarian Times, January 2007

No comments:

Post a Comment