These flour tortilla flautas are pan fried instead of deep fried, making them less heavy with a very flavorful filling of black beans and leftover ham.
Add the garnishes and a side salad for an easy and delicious dinner.
Photo by Amy Robb
Ham and Black Bean Flautas
- 1½ cups cooked black beans or a 15-ounce can of black beans rinsed and drained
- 3 –4 ounces leftover Niman Ranch ham* diced
- 2 ounces smoked gouda cheese
- 4 8-inch flour tortillas
- ¼ cup green salsa
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon Hatch chili powder
- Juice of 1 lime
- Olive oil
- Salt and pepper to taste
- Garnish: cilantro, sour cream, avocado, salsa
- In a medium pan, preferably nonstick, heat some olive oil on medium high heat. Add the beans along with the salsa and lime juice, stir to combine. Add the spices, salt and pepper and cook for 4–5 minutes, mashing the beans as you stir so that it becomes a thick paste. Add the ham and cheese and stir to combine.
- Arrange the tortillas on your work surface and divide the black bean filling equally amongst them—putting the filling in a large strip down the middle. Roll or fold each one so that it covers the filling and place seam side down.
- Clean out the pan or grab a new one and place over medium heat, adding enough olive oil to evenly coat the bottom. Put each flauta seam side down into the heated pan and cook for 2–3 minutes, press down slightly and flip it over and cook another 2–3 minutes or until golden brown and crisp.
- Serve two per plate and garnish with any or all of the following: chopped cilantro, drizzle of sour cream, avocado slices and salsa.