Black Bean & Mushroom Flautas with Mango Avocado Salsa
After the holiday weekend celebrating the end of summer many of us are looking to get back to some lighter eating, especially after one too many beers and/or hotdogs. I’ve been a rather strict participant in meatless Monday for several years now though I sometimes will move my “Monday” to Tuesday if a holiday or special event fell on a Monday. This year though I didn’t miss my meatless day, as more and more of my days I’m eating meals without meat. Having moved out on my own a few years back I found meat to be expensive and a bit of a hassle to cook for just one, and found myself enjoying learning to cook more and more vegetarian meals, so much so I may soon start to look for cooking classes near me that working with vegetarian only dishes. I was a happy almost vegetarian for about 2 years until my meat-and-potatoes kind of man moved half way across the country to live closer to me. It was quite an adjustment (and a lot of effort) to turn him on to meatless Monday, but since I do most of the cooking he didn’t have much choice. Initially I found myself making more of an effort to cook meat-based dinners to please his palette but really preferred my former eating habits.
More than a year later, we’ve finally figured out a balance of what works for us when we eat dinners together, and since I still do most of the cooking, I find myself making vegetarian dinners most nights. We’re both really busy so it makes since that we would need something quick and easy to throw together for dinner, especially if we haven’t planned ahead. This recipe is just that, and something a bit lighter after a busy holiday weekend. Plus the crispy tortilla is what makes flautas so good!
This will come together in less than 30 minutes, I mean real, actual minutes despite your cutting and chopping skills, not 30 Rachael Ray minutes (though delicious, her recipes always seem to take me an hour!).
If you don’t have any fresh produce around this is something you can make with some cupboard staples and serve with jarred salsa.
Make this for dinner then enjoy the rest of your free evening!
- 8 corn tortillas
- 1 can black beans, drained and rinsed
- 1/2 cup mushrooms, diced
- 1/2 medium yellow onion, diced
- 2 tablespoons jalapeño, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon each salt and pepper
- extra salt
- oil to coat pan (I prefer olive oil)
- 1 mango, diced
- 2 avocados, diced
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- salt to taste
- Prepare salsa, mix all ingredients together and set aside
- In a large saute pan add 1 teaspoon of oil at medium heat, add the onion and cook until soft, 3-5 minutes, stir in mushrooms and jalapeño and cook until mushrooms begin to brown
- Add the canned black beans, reduce slightly and cook for about 5 minutes, stirring regularly so beans don’t stick to the pan, remove from heat and place the beans in a separate bowl, mash beans slightly until about half of the beans are mashed
- Wipe down the pan the beans were cooked in and place on medium-high heat, add enough oil to lightly coat the pan.
- While the oil heats warm tortillas in the microwave for 1 minute, 30 seconds per side, and no more than 4 at a time**
- When tortillas are soft fill half of each tortilla with bean mixture, fold tortilla in half and place into the oil, cook in batches until the flautas are crispy and lightly browned (I fit about 4 flautas at a time), 2-3 minutes per side. You may need to add a little bit more oil to the pan between batched. Just enough so the pan is lightly coated and the tortilla doesn’t stick.
- Remove flautas from heat and sprinkle lightly with salt, serve immediately with salsa.
*This salsa recipe will make way more than is needed for the number of flautas but it’s great left over with chips or tossed in a salad
**Heating the tortillas is very important to they don’t break apart, so don’t skip this step! I like to wrap mine in a cloth towel to retain moisture.