July 18, 2009

Chicken, Corn & Black Bean Flautas


This is another quick and delicious recipe that, from start to finish, should take less than an hour.

Chicken, Corn and Black Bean Flautas

6 -10 inch flour tortillas
1 medium onion -chopped
1 garlic clove -minced
1 teaspoon cooking oil
2 cups shredded cooked chicken
1 cup canned black beans -rinsed and drained well
1/3 cup niblet corn, drained well
1/2 cup prepared salsa
1/2 cup shredded Mexican cheese blend
2 tablespoons fresh cilantro or oregano -minced
Cooking oil for frying.

Preheat oven to 350F degrees.

Wrap tortillas in foil and heat in oven for about 10 minutes.
Meanwhile, in a large saucepan, cook onion and garlic in the oil for a couple of minutes. Stir in the next five ingredients and turn off heat.

Spoon about 1/2 cup of mixture across the center of each tortilla leaving 1 1/2 inch from edges. Roll up and set aside.
Heat about 1/2 inch of oil in a frying pan to 365 F degrees.

Using a spatula, place 2 or 3 flautas seam side down and cook for 2 to 3 minutes. Roll flauta over to brown the other side.
Remove and drain on paper towels.

Serve with guacamole, fresh salsa and sour cream

Note: For added depth, roast the corn in the oven or on the stove-top until lightly charred.

2 comments :

  1. You forgot to add corn in the ingredient listing. How much did you use? One cup like the black beans?

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    Replies
    1. :-) I sho' did... thanks for bringing that to my attention anony, I made the correction....

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