SWEET CORN AND GREEN CHILE BAKED FLAUTAS

yields 12 FLAUTAS

ingredients

• 1 tsp olive oil* 1 tsp olive oilr* 1 tsp olive oil* 1 tsp olive oil* 1 tsp olive oil cumin

• 1/2 tsp salt* 1/2 tsp saltarlic to 5 clove garlic

• 3 cup cooked pinto beans

• 1 can (4 ounces) mild green chiles can (4 ounces) mild green chiles

• 1 tsp lime juice* 1 tsp lime juicern kernels

• 12 flour tortillas flour tortillas

instructions

0 Chop garlic 1 Crank your oven to 400°F. Grab a large baking sheet and coat it with a little cooking spray. 2 Heat up the oil in a large sauté pan over medium heat and throw in the onion. Cook until the onion starts to brown, about 5 minutes. Add the chili powder, cumin, salt, and garlic and cook for another 30 seconds and then turn off the heat. 3 Throw the beans, chiles, and lime juice together in a big-ass bowl. Mash them up using a potato masher or a spoon until a paste forms. It’s cool if there are some whole beans left here and there; you don’t need to spend the whole goddamn day mashing. Fold in the sautéed onions and corn and stir that mother er up. Your filling is ready. 4 Using a griddle, your oven, or the microwave, warm up the tortillas. Grab about 2 heaping TBL of the filling and spread that in a nice line toward the edge of the left side of one of the tortillas from top to bottom. Then roll that up nice and tight from left to right. You could even put a small smear of beans toward the other end of the tortilla to help that er stay shut. Place the flauta seam side down on the baking sheet about an inch or two away from its flauta brethren. Make sure the filling got all the way to the ends and then adjust how you distribute the filling the next time. Damn. Keep going until you run out of tortillas or filling. 5 Lightly coat them all with cooking spray and bake for 10 minutes. When you pull them out, the bottoms should be golden—if not, stick them in for another couple minutes. When the bottoms look good, turn them over and bake those until they’re golden and crispy on both sides, another 5 to 7 minutes. Serve warm topped with lettuce and salsa if you want to impress some mother ers.

modifications

These should be in a tiny can near the salsa in your grocery store. If you can’t find them, you can roast 2 poblano peppers following the method for bell peppers on this page. This is about 1 cob’s worth. That’s a ridiculous phrase but whatever. You can use frozen if that’s all you can find.

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