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Bean + Cheese Flautas

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

I used to work in a cafe and one of the cooks, Douglas, made the most incredible flautas. While he cooked them in huge batches on the stovetop, he would whistle songs and we used to say he whistled like a Disney princess. I haven’t had one of Douglas’s flautas in a decade but I think of them pretty often (they were amazing). Hope you enjoy this version!
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Ingredients

  • 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

Cooking Instructions

  • 1. RICE

    If you don’t have any leftover, cook some from scratch according to the package, or use frozen ready rice.

  • 2. ASSEMBLE

    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.

  • 3. FRY

    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.

  • 4. SALAD

    Wash and dry the lettuce. Remove core from the cabbage and slice thinly; toss with lettuce. Toss with your preferred vinaigrette.

  • 5. SERVING

    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.

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Substitutions

  • GLUTEN FREE:
    flautas made with corn tortillas are taquitos. They work the same but make sure you have very fresh tortillas (corn tends to crack) and warm for 30 seconds before rolling to make them pliable. If they still crack, revert to flat quesadillas which will be easier to manage
  • DAIRY FREE:
    omit cheese inside. You could add some cashew cheez if you like that or more beans
  • PESCATARIAN:
    diced, cooked shrimp or flaky white fish like cod
  • FILLING IDEAS:
    pack in more veggies, cooked and chopped broccoli, corn, cauliflower, sweet potatoes, russet potatoes, zucchini or mushrooms
  • MUST HAVE MEAT:
    add diced chicken or shredded chicken. Sauté ground meat or mexican chorizo
  • SALSA:
    make your own if desired
  • LEFTOVERS:
    these freeze well - reheat in the oven

Prep Ahead & Use It Up

  1. Prep filling but don’t roll them
  2. Make vinaigrette 
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