Lighter option to a dish that is typically fried....

Tonight's dinner, Oven-Crisp Black Bean and Corn Flautas, is a lighter twist on a dish that is commonly fried. Usually when they are cooked that way, flour tortillas are used to encase the filling - however, these use corn tortillas to help give them a crunch as they are only baked in the oven. The filling starts with a sauté of onions and fresh garlic - black beans, vegetable broth and two types of chili powder are then mixed in. While you could use all regular chili powder, I used ancho chili powder for half the amount to bring a smoky deep flavor to the filling. This mixture is now coarsley mashed - this is just to thicken the mixture, but you still want some whole bean pieces for a contrast in texture. Salsa and corn kernels are then added in - I used a habanero and lime salsa to bring a bit of heat to the filling, but feel free to use whatever kind strikes your fancy. The bean mixture has to now have a chance to cool down - this helps to prevent cracking when you go to fill and roll the tortillas. *Extra tip - when you go to roll them, heat the tortilla for just 10 seconds in the microwave and they will be much easier to work with.

Baked in the oven, these golden crisp rolls are served with extra salsa on the side that has been rejuvenated with chopped fresh cilantro. While I'm sure the fried version would be fantastic, this lighter option was filling and still had a satisfying crisp texture - just without the guilt.

Recipes
Oven-Crisp Black Bean and Corn Flautas