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Tuesday, July 19, 2016

Sweet potato and black bean flautas

  1. This is a nice fresh vegan dinner, that is so delicious.   You do not even notice the sweet potato-it provides a nice creaminess just to bring the ingredients together.  I topped mine with salsa, guacamole, and olives.

  2.  10 corn tortillas
  3. 1 cup of black beans, drained and rinsed
  4. 1 cup mexi-corn or 1 cup corn plus 1/4 c. chopped green pepper
  5. 1 medium sweet potato
  6. 1/4 cup of diced onion
  7. 1/2 tsp chili powder
  8. 1/2 tsp garlic powder
  9. 1/2 tsp  cilantro
  10. 1/2 tsp cumin
  11. 1/4 tsp cayenne pepper or red pepper flakes
  12. 4-6 ounces of grated cheese
  13. 1-2 heaping tablespoons of taco sauce, enchilada sauce, or salsa
  14.  olive oil spray or plain oil
  15. cilantro
  16.  green onions. sliced
  17. Poke a few holes in the sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. 
  18. Combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.
  19. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
  20. Working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking
  21. Spray one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
  22. Top it off with a layer of cheese and roll the tortilla.
  23. Place on a wire baking/cooling rack and seal with a toothpick, if needed.
  24. Repeat these steps until you have a rack full of flautas.
  25. Give them one more spray of cooking spray to get them extra crispy and put the rack on a baking sheet lined with aluminum foil.
  26. Bake at 425F for 15 minutes.
  27. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
  28. Serve with plain greek yogurt or sour cream, green onions, salsa, and guacamole for dipping!

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