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Black Bean and Avocado Flautas – Supper for a Steal

Black Bean and Avocado Flautas – Supper for a Steal

Black Bean and Avocado Flautas - Supper for a Steal

I’m no stranger to meatless meals. My lunches are almost always meatless and I only have meat for dinner maybe twice a week. Most of the time my meatless meals are pretty healthy, but not today friends!

I made flautas, and I fried them!

There are plenty of veggies stuffed inside those little fried rolls, but lets not fool ourselves into thinking veggies inside fried tortillas are healthy.

I was perusing Pinterest one day and saw a recipe for fried black bean and avocado burritos. This sounded like a winning combination which I thought would be even better snack sized.

Black Bean and Avocado Flautas

The black bean and avocado flauta was born. The term flauta or taquito seems to be used interchangeably often on food blogs, but after a little research it looks like fried flour tortillas are flautas while if these were in corn tortillas it would be more appropriate to refer to them as taquitos. I just call them delicious.

Black Bean and Avocado Flautas

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Cost: $1.7

Ingredients

  • 1 red bell pepper diced
  • ½ red onion diced
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 15oz can black beans, drained and rinsed
  • 2 avocados chopped
  • ½ cup shredded pepperjack cheese
  • 12-14 fajita size flour tortillas
  • canola/vegetable oil for frying

Instructions

  • Saute bell pepper, onion, and garlic in ½ tablespoon of oil for 3-4 minutes over medium heat, until soft. Add cumin and salt and cook an additional 2-3 minutes.
  • In a large bowl combine vegetables, black beans, and avocados. Lightly mix to combine.
  • Heat ½ inch of oil in a large skillet over medium heat.
  • Spoon 2-3 tablespoons of filling into the center of each tortillas, top with about ½ tablespoon shredded cheese, and roll up. Place seam side down in the skillet and cook 3-4 minutes turn and cook an additional 3-4 minutes, until browned and crispy. Remove to paper towel lined plate to cook and drain. You should be able to fit about 4 in the skillet at a time.


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