Sunday, May 19, 2013

Baked Black Bean and Sweet Potato Flautas

I have to admit that I am the only one in my family who ate girls are still in the stage where their foods have to stay separate. No mixing stuff! And my husband...well, he's picky. And if it doesn't have meat, he won't eat it.

That said, I LOVED these and will be making them again. So so so so so good!

Original recipe from Peas and Crayons

  • 6 Flatout flatbreads
  • 1 cup of black beans
  • 1 cup frozen corn
  • 2 small/medium sweet potato
  • 1 cup of frozen diced onions and bell peppers
  • 1/2 tsp garlic powder
  • 1/2 tsp dried or fresh cilantro
  • 1/2 tsp cumin
  • 4-6 ounces of grated Cheddar cheese
  • salt and pepper to taste
  • all-natural olive oil spray or plain oil
  • parsley [or cilantro!] + fresh veggies to garnish
  • salsa, guacamole, and plain greek yogurt (or sour cream!) for dipping 

DIRECTIONS (from above website)
  1. Pre-heat your oven to 425F.  
  2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes
  3. While you wait, combine corn/peppers/onion with your black beans, garlic powder, cumin, cilantro. 
  4. Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly.  
  5. Add salt, pepper, and any additional seasoning to taste.
  6. Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds.  
  7. Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick.  Top it off with a layer of cheese [as much or as little as you want!] and roll the tortilla.
  8. Place on a wire baking/cooling rack
  9.  Bake on the middle rack, at 425F, for 15 minutes.
  10.  Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping!

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