VEGAN SWEET CORN GREEN CHILE FLAUTAS
I'm baaaaaack! With, obviously, a twist on a classic Mexican dish. We go through tortillas so fast in this house. This recipe is a riff on Thug Kitchen's Sweet Corn and Green Chile Baked Flautas.
This is a really cheap dinner option and if you're only feeding two people, it'll last you through a lunch or two, too. Thug Kitchen calls for the use of flour tortillas, but we only really keep corn tortillas on hand. It worked out just as well — and the use of corn tortillas makes this meal naturally gluten-free, in addition to being 100% vegan.
My number one hot tip for getting this deeeelish meal on the table and in your belly in less time is to microwave the sweet corn instead of boiling it or otherwise. If you're feeling super fancy, sure, grill it or something. But I put both ears of corn in the microwave for three minutes and not only did it speed things up, it made the little silk strings come off waaayyy easier.
You can make these single- or double-wrapped. I started out double-wrapping all my flautas, but realized they would stay together just fine with only one tortilla and continued on from there. Each flauta can only hold about two tbsp of the filling, so you'll probably eat 3 or so to feel full. Fewer tortillas is probably a good thing.
1 tbsp olive oil
1/2 yellow onion, chopped
1/2 tsp cayenne pepper
1 tsp chili flakes
1/2 - 1 tsp ground cumin
4–5 cloves garlic, finely chopped
1 can drained pinto beans
1 can (4 oz) mild green chiles
juice of 1/2 lime
1 cup sweet corn kernels (kernels from two ears)
16ish corn tortillas or 12 flour tortillas
1. crank the oven to 400ºF. coat a large sheet pan with cooking spray.
2. heat oil in a large pan over medium–high heat and add onion. cook until the onion is translucent and starts to brown (about five minutes). add spices and garlic and cook another 30 seconds or so. remove from heat.
3. combine beans, chiles, and lime juice in a large bowl. mash beans using a spoon until a sort of paste forms. fold in onions and corn.
4. warm tortillas on a plate under a damp paper towel for about a minute in the microwave. spread 2 tbsp filling on the left half of a tortilla, from edge to edge. carefully roll it up from left to right and place on the pan seam side down. keep going until you run out of filling or tortillas.
5. coat all flautas with cooking spray, then bake 10 minutes. the bottoms should be golden when you pull them out. flip them over another 5–7 minutes (until they're gold and crispy on both sides). serve warm and top with salsa!