Bean & Corn Flautas- Flavour Explosion!
Who doesn't love Mexican food? It is probably one of the most flavourful foods out there. We love all the condiments and garnishes that go with Mexican food. The flavours are so well thought out, yet using such simple ingredients. You can basically build whatever flavour profile you want eat bite.
Beans, corn and chilies are huge staples in Mexican cuisine, that's why this recipe tastes pretty authentic. And why Mexican food is very easy to make vegan. Though, the one thing that makes Mexican food so addictive is the oil. Typically, flautas are shallow fried in oil, but not ours. Ours are baked!
Lo had a lot of fun making these at the cottage for her friends and family and they loved them! As the smell of onions and spices fill the air, your guests; or whomever you are cooking them for, will pace eagerly to eat these mouth watering delights and scream, "Give me a DAMN flauta!!"
We dare you to eat just one...
To watch Lo make them, click here
You will need:
Salsa Roja:
5 Roma Tomatoes
1 whole Jalapeño Pepper *2 if you like it cliente (HOT!)
1/2 White Onion
1 Clove of Garlic
1/2 Lime, juiced
1 sml. handful Cilantro
1 tbsp. Vegetable Oil
Salt & Pepper to taste
Place tomatoes and jalapeño pepper into a pot with water to cover.
Bring to a boil and only boil till the skin of the tomatoes crack. Roughly 5 minutes.
Carefully peel the skin off the tomatoes with a knife. If it is too hot to touch, might we suggest rubber gloves. We don't want you burn yourself.
Put all the ingredients; including the whole jalapeño, into a food processor or blender. Blend till smooth.
Taste and add any salt you feel it may need.
Strain as much of the liquid as possible and discard all the seeds and fibrous bits.
Heat a pan to medium high and add oil.
Carefully add the liquid into the pan and simmer till the salsa has thickened. 20-30 minutes.
Taste and adjust seasoning if need be.
Cool in a bowl and place in the fridge.
Cashew Cream:
3/4 cup Raw Unsalted Cashews
3/4 cup Plant Based Milk *Lo used unsweetened Coconut Milk
1 1/2 tsp. Nutritional Yeast
1 Clove of Garlic
1 Lemon, juiced
Salt & Pepper to taste
Place everything into a high speed blender and blend till smooth.
Taste and adjust seasoning.
Place in a bowl and put it into the fridge to chill and thicken.
Bean & Corn Flautas:
15 Corn Tortillas
1/2 White Onion, chopped
5 Cloves of Garlic, finely chopped
1 540ml can of Pinto Beans *If you can't get pinto beans, black beans work just as well
1 127ml can of Chopped Green Chilies
1 cup Corn *Lo used frozen
2 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Dried Oregano
1/2 Lime, juiced
1 tbsp. Vegetable Oil and more for greasing the pan and coating the flautas
Salt to taste
Heat oven to 400F.
Heat pan over medium heat and add 1 tbsp. oil. Sauté onions till golden, around 5 minutes.
Add the garlic and spices and cook for one minute.
Add the pinto beans and canned chilies and cook for another 5 minutes. Add lime juice.
Remove from heat and mash till it looks like a paste. If you don't mash every single bean, that's ok, it adds to the texture.
Stir in the corn.
Warm up the tortillas in a clean plastic bag in the microwave. Essentially you want to steam them so they are pliable to roll and don't break. Microwave for 1 minute.
Grease a baking sheet with vegetable oil. Not too lightly, around 4-6 tbsps.
Place warmed tortilla down onto cutting board and fill them with the bean filling. Scoop 2 tbsps of filling.
Roll and place seem side down onto the
baking sheet.
Once all tortillas are filled, brush rolled tortillas with vegetable oil.
Put into the oven and bake for 25 minutes. You want the tortillas to be crispy and golden brown.
While the flautas bake, chop lettuce, slice white onion and radishes to create a salad. Drizzle the salad with lime juice.
Once the flautas are baked, place them side by side in a row onto your favourite serving dish. Garnish the top with salad and drizzle them generously with cashew cream.
When serving, serve the salsa roja on the side.
This is truly a flavour explosion!!!