Wanted a minimal effort dinner that was healthy, but could also help cure my hangover. These Crispy Black Bean Flautas came together in 15 minutes and give me serious Taco Bell vibes (which I’m very into). I also made a delicious avocado crema to go on top, but if you’re feeling lazy you can totally skip it! Regardless, add these to this week’s menu!
Crispy Black Bean Flautas
- 6 Siete Foods almond flour tortillas
- 1 can of refried black beans
- 1/3 cup red enchilada sauce
- 1/2 yellow onion diced
- 1/2 jalapeno diced
- 2 cups spinach
- 1/3 cup shredded Mexican cheese + more to top
- 1 tbsp taco seasoning
- Shredded lettuce to top
- Avocado oil
- 1/2 cup Greek yogurt
- 1/2 avocado
- 2 tbsp cilantro leaves
- 3 jalapeno slices
- Juice from 1 lime
- 1 tbsp water
- Kosher salt & pepper
Heat a skillet over medium heat. Add a drizzle of oil, onions and jalapeños to the pan and sauté for 5 minutes. Add in spinach and sauté until wilted. Stir in beans, seasonings, then cheese and combine well.
Heat your tortillas before folding so they don’t break! Add the filling to the middle and roll them up.
Add enough oil to coat the pan and add the flautas in fold side down. Cook for 2-3 minutes each side or until golden brown and crispy.
For the avocado crema, I blended all ingredients in my immersion blender.
Top the flautas with enchilada sauce, avocado crema, cheese and shredded lettuce.