published 7/3/2020
These delicious rolled tortillas, also called Taquitos, are a healthy and fun alternative to taco night. Traditionally they are rolled up with chicken or beef and cheese, but I wanted to make a more nutritious version with black beans and pickled onions. Mix up the toppings on occasion and this Perfectly Imperfect dish will keep the family asking for Flautas every Taco Tuesday!!
PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVINGS: makes 12-14 Flautas
ingredients
Pickled Red Onions
- 1 Red Onion (thinly sliced)
- 1 Garlic Clove (smashed)
- 3 TBSP Honey or Agave Nectar
- 1 1/2 TBSP Salt
- 1/2 cup White Vinegar
- 1 cup Water
Refried Beans
- 2 TBSP Avocado Oil (or equivalent high heat Oil)
- 2 Cans Black Beans (drained and rinsed)
- 1-2 TBSP Taco Seasoning
- 1 1/2 cups Stock (Vegetable or Chicken)
- Salt and Pepper to taste
Flautas
- 1/4 in. Grape Seed Oil (or equivalent frying Oil)
- 12-14 small Corn Tortillas (steamed)*
- Toothpicks
- Shredded Lettuce**
- Tomatoes (diced)**
- Salsa**
- Creamy Avocado Sauce**
- Feta or Queso Fresco (whichever you can find or have)***
- Cilantro (chopped)
- 2 Limes (quartered or sliced)
*My favorite way to soften Tortillas: Place them on a plate and cover with another upside down plate. Heat in the microwave for 1 minute. This seals in the steam and will heat the Tortillas perfectly so that they can be rolled without breaking.
**These toppings are what I used, but just a suggestion. You can top them with any of your favorite Taco toppings (corn, shredded cheese, guacamole, pico de gallo, diced onions, hot sauce, sour cream, etc)
***Use Plant-based cheese or skip the cheese altogether to make this recipe totally Vegan.
instructions
- Make the Pickled Onions: Heat all the ingredients in a small pot over high heat. Bring to a boil. Once boiling, remove from heat and let it come to room temperature. Keep in the refrigerator until needed. *These can be made ahead of time and stored in a container in the fridge….and used for lots of other recipes too!
- Make the Refried Beans: Heat Oil in a large pan over medium heat. Add the Beans and Taco Seasoning and saute for about 3 minutes. Pour in the Stock and increase heat to medium high. Bring to a boil then reduce the heat to low and simmer about 5 minutes. Use a Potato masher and mash the Beans while they continue to simmer and thicken (another 3 minutes.)
- Make the Flautas: *The Tortillas must be warm and malleable for this step so if they begin to cool, heat them again for a few seconds otherwise they will crack when rolled. Heat the Oil in a large non-stick pan over medium high heat. Spread a few spoonfulls of the Beans evenly on half each Tortilla and top with a few slices of the Red Onions. Roll up the Tortilla and use 1-2 Toothpicks to hold the seal together. Place 4-5 Flautas at a time into the hot Oil, seam side down, and fry until crispy (about 4-5 minutes.) Turn each Flauta about halfway through to crisp up each side. Allow them to cool on paper towels to remove excess grease and make sure to remove the Toothpicks. NOTE: After 2 rounds of frying I would suggest dumping the used Oil and adding fresh Oil. My last few batches started to look pretty burned after cooking in the same oil the whole time.
- Plate: Place all the Flautas on a large plate and top with the Lettuce, Tomatoes, Avocado Cream, Cilantro, and Feta. Serve with Lime slices and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
