Oven-Crisp Black Bean and Corn Flautas

Oven-Crisp Black Bean and Corn Flautas (Adapted from Veg Times)

2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
1 cup vegetable broth
1 teaspoon ancho chili powder
1 teaspoon chili powder
16 ounces habanero and lime salsa, divided
1 cup corn kernels (thawed if frozen)
12 6" white corn tortillas
1/4 cup chopped cilantro

In a large skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant - about 1 minute. Mix in beans, broth and chili powders. Reduce heat to medium-low and simmer until most of the liquid evaporates - about 10 - 12 minutes. Remove from heat and coarsely mash until the mixture is thick - don't over mash, you want some chunky texture with some whole beans present. Stir in 1 cup salsa and corn kernels - season with salt and pepper to taste. Set aside to cool.

Preheat oven to 425

Scoop about 1/3 cup of the bean mixture down the center of each tortilla. Gently roll tortilla around the filling and secure with a toothpick. Place each rolled tortilla on a baking sheet lightly coated with nonstick spray. Bake until the tortillas have browned and are crisp - about 6-10 minutes.

In a small bowl, mix together remaining salsa and cilantro. Serve flautas with salsa mixture on top or on the side.

Makes 6 servings.

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