Servings
6
Prep Time
10 min
Cook Time
25 min
Nutrition Information
| Calories | 458 |
| Carbs | 76 g |
| Protein | 19.7 g |
| Saturated fat | 2.6 g |
| Sodium | 605 mg |
| Potassium | 680 mg |
| Fiber | 19.5 g |
| Sugar | 7.8 g |
| Calcium | 270 mg |
Flautas, which translates to "flutes" in Spanish, are similar to taquitos—but they're not the same thing. However, they're both Mexican and are tortillas that have been stuffed and rolled up—this one is filled with pinto beans and spiced with just a hint of taco seasoning
Ingredients
1 Tbsp
2 cans (15 oz each) low-sodium
1/2 cup
2 cups homemade or prepared
12 (6 inches each)
2 Tbsp minced
Directions
- Preheat oven to 425 degrees F.
- Add oil to a large skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions have softened, about 5 to 8 minutes.
- Stir in beans, taco seasoning, and chicken broth. Simmer until liquid has mostly evaporated, about 5 minutes. Remove from heat. Use a potato masher to roughly mash beans. Add 1 cup of salsa and stir to blend.
- Spray a large baking sheet with cooking spray. Spoon some of bean mixture into each tortilla and roll them up. Arrange on baking sheet, seam side down, and bake until tortillas are lightly crisped at the edges, about 10 minutes.
- Mix cilantro and remaining salsa in a small bowl. Place 2 flautas (rolled-up tortillas) on each plate, top with cilantro-salsa mixture, and serve.
Recipe created by Joy Manning
