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Sweet Corn & Spinach Baked Flautas

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 2 14- oz cans pinto beans no salt added
  • 1 can 4 oz mild green chilies
  • Juice of 1/2 lime
  • 2 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp salt I use Morton's Lite Salt
  • 4 tsp minced garlic
  • 1 cup sweet corn kernels
  • 1 10- oz package frozen spinach thawed and drained
  • 8 slices of pepper jack cheese sliced into strips
  • 8 light flour tortillas 6"
  • Salsa sour cream, guacamole, chopped cilantro to garnish

Instructions

  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. In a large bowl, combine the beans, chilies, and lime juice. Mash with a fork or potato masher until paste forms. Add the chili powder, cumin, salt, and garlic.
  3. Fold in the sweet corn and spinach.
  4. Warm the tortillas up in the microwave for 10 seconds each, or warm in a large skillet.
  5. Place a few strips of the pepper jack cheese on the left side of a tortilla, then add 2-3 tablespoons of the filling. Roll the tortilla up tight and place on baking sheet. Continue with the rest of the tortillas.
  6. Lightly spray the flautas with cooking spray and bake for 10 minutes. Flip over, and bake for another 7 minutes, until brown and crispy.
  7. Serve with a dollop of sour cream, guacamole and sprinkle with chopped cilantro!

Recipe Notes

Adapted from Thug Kitchen Cookbook