Flautas / taquitos | corn & flour | quick bean filling

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

shredded meat

🥗Healthier: lean turkey or chicken

💰Cheaper: canned beans

Lean meats are lower in fat, while beans provide a budget-friendly protein alternative.

Open a 15 ounce can of beans and dump it into a mixing bowl.

Fill the bowl with water, swish around to wash off canning goo, and drain.

Tear 4 ounces of Monterey Jack cheese into chunks.

Season the mixture with cumin, dried oregano, garlic powder, and a little salt.

Squish some of the beans to create a starch paste that will bind the filling together.

Stir the mixture thoroughly and taste for seasoning.

Dice a shallot, one jalapeno, and one tomato for pico de gallo.

Juice one or two limes into the pico de gallo mixture and add cilantro leaves.

Prepare taco-sized flour tortillas by placing a log of filling in the middle.

Wet a finger and apply a little sticky starch paste to the seal end of the tortilla.

Position the tortillas seam side down on a griddle with a thin film of olive oil heated on medium-low.

Sweep the oil around the tortillas to ensure they fry evenly.

Monitor the heat to avoid browning too fast, which can cause them to burst.

Swap positions of the tortillas to ensure even browning.

Brown three sides of each tortilla, leaving one side unbrowned.

Transfer the browned flautas to a plate and serve with condiments on the side.

For corn tortillas, slice shallots into thin semicircles for quick pickling.

Combine sliced shallots with sugar and red wine vinegar in a bowl and let sit.

Prepare filling with kidney beans, canned chilies, and Monterey Jack cheese, seasoning similarly to the flour version.

Wrap corn tortillas in a damp towel and heat them in the microwave until warm and steamy.

Lay out a log of filling on the corn tortillas and use cornstarch dissolved in water as a sealer.

Position the weight on the seam to hold the tortilla shut while frying.

Fry the corn tortillas seam side down in olive oil on medium-low heat, sweeping oil around for even frying.

Ensure the corn tortillas are crispy on top and bottom, avoiding browning the sides.

Store the fried corn tortillas on the griddle as it cools to keep them hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens