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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, mash beans and their liquid with garlic, cumin, and onion to form a chunky puree. Stir in drained corn. | 2. Spoon about ¼ cup bean mixture on lower edge of each tortilla and roll up like a fat cigar. | 3. Preheat oven to 200. Line a baking sheet with a double layer of paper towels. | 4. In a large frying pan, heat vegetable oil over medium heat to a dept of 1 inch. Fry flautas in batches without crowding, seam side down, turning them carefully with tongs, until crisp 2-3 minutes. | 5. Transfer to prepared baking sheet to drain. Keep warm in oven while cooking remaining flautas. | 6. Serve hot with warm enchilada sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	can		991.8141	181.3769	62.8246	4.1301
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
onion	1		diced	28.0	6.537999999999999	0.77	0.07
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
corn tortilla	72	inches		-	-	-	-
vegetable oil				-	-	-	-
green enchilada sauce	1	cup	prepared heated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.