| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Tex-mex, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
|
16-oz. cans black beans including liquid |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Bay leaf |
| 12 |
|
6-inch flour tortillas |
| 6 |
|
Green onions, minced |
| 2 |
|
Tomatoes, chopped |
|
|
Salsa |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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