Bean + Cheese Flautas
Why we love it:
- 1 cup White Rice (cooked, leftover)
- 1 15-ounce can Pinto Beans
- 2 cups Cheddar Cheese (shredded, or use mexican blend cheese)
- 1 cup Salsa (store bought)
- 12 Flour Tortillass (8 inch)
- 1 cup Canola Oil
- 4 cups Green Leaf Lettuce
- 1⁄2 head Red Cabbage
- Salad Dressing (vinaigrette)
- 4 Tablespoons Sour Cream (optional)
- 1 Avocado
If you don’t have any leftover, cook some from scratch according to the package, or use frozen ready rice.
Open and drain the beans, place in a large bowl. Add the cheese and 1 teaspoon of salsa. Mash a little bit with a fork. Stir in the rice.
Lay the tortillas out and spread the filling along one side of each tortilla. Roll up until you get to the end and secure with a toothpick or two through the loose edge and all the way into the filling to hold it.
Use a large flat sauté pan or pot, ideally with edges that are at least 2” tall and with a bottom that fits the tortillas. Add the oil and set over medium-high heat. When the oil is hot and shimmery, dip the edge of one of the tortillas in - if it’s hot enough, it will pop and sputter a bit; if not, keep heating the oil. Add tortilla rolls in batches so you don’t overcrowd the pan, placing them in the pan seam side down. Sear for about 2 - 3 minutes or until the bottom side is deeply golden brown. Roll and repeat once more until all sides and golden.
Remove from the pan and set to drain on a paper towel covered plate. Repeat with the next batch.
Wash and dry the lettuce. Remove core from the cabbage and slice thinly; toss with lettuce. Toss with your preferred vinaigrette.
Slice flautas in ½ on an angle (or don’t) and serve with salad, extra salsa, sour cream and sliced avocado. Extra flautas reheat well.