Flautas / taquitos | corn & flour | quick bean filling
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The catch with this recipe is you can't make that many at a time. If you need to feed a crowd, try making my enchiladas recipe instead:
***RECIPE, SERVES 3-4***
For the flautas:
6-10 taco-size tortillas, corn or flour (I prefer ultra-thin corn for this)
1 15.5 oz (439g) can of beans (I use black or kidney)
1 4 oz (113g) can of diced green chilies
4 oz (113g) smooth-melting cheese (I use Monterey Jack)
cumin
dried oregano
garlic powder
salt
olive oil
water and cornstarch (if using corn tortillas)
Rinse and drain the beans. Dump in the chilies, and tear in the cheese in chunks. Season with cumin, oregano, garlic powder and salt to taste. Squish a few hands-full of the beans into paste, then mix everything throughly. Be sure to taste for seasoning — some canned beans are much saltier than others.
If using corn tortillas, wrap them in a damp towel and heat them until warm to make them more pliable — I use the microwave. Also if using corn, dissolve a dash of cornstarch in a little water and heat it until boiling and gelatinized to use as a glue.
Position a log of filling onto the middle of each tortilla, then use your finger to smear the cornstarch glue onto the edge of the tortilla that will form the outer seal — plain water is fine if you're using flour tortillas. Roll each tortilla up tight with the seal positioned on the bottom.
An a wide pan or griddle, heat a film of olive oil over medium-low heat. Put in each of the flautas seam-side down, and mop each one around in the oil to make sure the bottom is coated. You might need to slide the flautas around as they cook so they each brown evenly. When the first side is golden and crispy, flip them all and repeat. With flour tortillas I usually try to brown a third side, but corn tortillas are usually too delicate to lay on their sides.
When everything is golden and the filling is hot and melty, you're done. Serve with your choice of one of the condiments below.
For pico de gallo:
1 fresh globe tomato
1 shallot (or half an onion)
1 jalapeño
1-2 limes
fresh cilantro
salt
Dice the tomato, shallot, jalapeño (take out the ribs if you don't want the heat). Squeeze in the juice of one or two limes to taste, tear in some cilantro leaves and maybe mix in a little salt.
For pink pickled onion/shallots:
2-3 red shallots (or one red onion, but shallots pickle faster)
Enough vinegar to submerge (red wine vinegar enhances the purple color)
A couple spoons of sugar (optional)
Fresh cilantro on the side (optional)
Peel and cut the shallots (or onion) in half and slice into thin semi-circles. Transfer to a bowl, submerge in vinegar, and stir in a couple spoons-full of sugar — don't worry if it doesn't seem to dissolve at first. Put the bowl in the fridge. If you can do this a couple hours or days ahead of time they'll be a lot better, but they'll taste like pickles after 20 minutes or so.
Use a fork to drain the pickles as you transfer them to the plate with the flautas, and I like to have a big pile of cilantro leaves next door.
Corn & Sweet Potato Chowder
A chunky blend of harvest ingredients make up a special mid-week soup or Thanksgiving dinner.
How to Make a Wholefood Plant Based Bean Chowder Step-by-Step
Everyone has a signature dish, mine is bean chowder even non-vegans love it. Learn how to make it step-by-step.
Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen
Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen
SHARE Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen:
Black Bean, Corn and Shrimp Chowder
1 T EVOO 1c chopped onion 1 c red, yellow, green peppers
2 minced cloves of garlic 3 c chicken stock 1 sweet potato diced 3 c corn kernels
2 can black beans, drained 1 small jar pimentos, drained and chopped 1/2 c half & half
salt, pepper to taste 1 T cornstarch 1 pound shrimp 1 T cilantro chopped
shredded Mexican cheese
Healthy Breakfast Sausage
2 lbs ground turkey 2 to 3 t poultry seasoning 1/4 t thyme 4 T unsweetened applesauce 1/2 t onion and garlic powder or to taste pinch of allspice
1 t black pepper pinch of red pepper (optional) 1/4 t smoky paprika
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Easy One Pot Spicy Black Bean and Corn Soup
Welcome Back Curry Crew! Today's recipe is a super simple one-pot spicy black bean and corn soup that is delicious and the perfect weeknight meal. Not only is this recipe delicious but since it is a one-pot recipe, clean-up is a breeze. So try it out and fall in love just like I did.
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Full Recipe:
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves of garlic
- 1 habanero pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1 to 2 pinches of cayenne pepper
- salt to taste
- black pepper to taste
- Two 15 oz cans of black beans
- 32 oz of vegetable stock
- 1 medium tomato
- 1 cup fresh or frozen corn kernels
- 1 tablespoon lemon juice
- sour cream and shredded cheese for garnish
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.