9 corn tortillas
1 cup of black beans
1 cup mexi-corn
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz 1/3 fat cream cheese, room temperature [optional]
4-6 ounces of grated cheese
2 Tbsp of salsa
salt and pepper to taste
olive oil spray or plain oil
cilantro to garnish
salsa, guacamole, sour cream for dipping
Directions:
Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning to taste.
Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick. Top it off with a layer of cheese and roll the tortilla.
Place on a wire baking/ cooling rack and seal with a toothpick, if needed. Repeat these steps until you have a rack full of flautas. Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up.Bake on the middle rack, at 425F, for 15 minutes. At the end, set to broil on high for just under a minute to crisp the tortillas into a golden, crunchy shell.
Serve with guacamole, salsa, or sour cream.
Serves about 4.
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