Yield: 6 servings
|2||16-oz. cans black beans including liquid|
|2 teaspoons||Chili powder|
|½ teaspoon||Ground cumin|
|1||Clove garlic, minced|
|12||6-inch flour tortillas|
|6||Green onions, minced|
In a medium saucepan, combine beans, bean liquid, chili powder, cumin, garlic and bay leaf. Simmer 10 minutes. Remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid as needed for desired consistency.
Preheat oven to 400 degrees. Fill tortillas with 1 or 2 heaping tablespoons bean mixture and top with green onions and tomatoes. Roll up into a tube shape and place in a 9- by 13-inch baking pan, seam side down.
Bake until lightly browned, about 15 minutes. Use any leftover bean mix for dipping. Or dip in salsa. Makes 12 flautas.
Variation: Substitue one 16-ounce can vegetarian refried beans for mashed black beans and spices.
Spread on tortillas and proceed with recipe.
Per flauta: 83 cal.; 5g prot.; 3 g fat; 8 g carb.; 0 chol.; 65 mg. sod.
Adapted from July 1992 _Vegetarian Times_ Posted by DEEANNE on 1/23/93