Black Bean Flautas
- 1 cup chopped onion
- 4 cloves garlic, minced
- 3 Tbsp olive oil, divided
- 2 (15-oz) cans no-salt-added black beans, drained and rinsed
- 1 (4.5-oz) can chopped green chiles, drained
- 2 Tbsp lime juice
- 2 tsp chili powder
- ¾ tsp ground cumin
- ½ tsp salt
- 1 (20-count) pkg soft-taco flour tortillas
- 1 (8-oz) block pepper-Jack cheese, shredded
- 1 (16-oz) container refrigerated salsa
- 1 (16-oz) container guacamole
- Preheat oven to 400°F. Cook onion and garlic in 1 Tbsp hot oil in a small skillet over medium heat until onion is tender.
- Stir together beans, chiles, lime juice, chili powder, cumin, salt, and onion mixture in a large bowl until blended. Mash slightly with a fork.
- Spread about 3 Tbsp bean mixture down center of each tortilla; sprinkle with about 1½ Tbsp cheese. Roll up to completely enclose filling.
- Place filled tortillas, seam sides down, on a lightly greased large rimmed baking sheet. Brush with 2 Tbsp oil.
- Bake 20 minutes or until golden brown. Serve with salsa and guacamole.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
25 |
25 |
| Sat. Fat (g) |
8 |
8 |
| Protein (g) |
19 |
19 |
| Carb (g) |
66 |
66 |
| Fiber (g) |
10 |
10 |
| T. Sugs (g) |
5 |
5 |
| A. Sugs (g) |
0 |
0 |
