| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 8g | 2g | 62g |
| sugars | fibre | protein | salt |
| 4g | 11g | 12g | 0.8g |
Why I Love Mexican Vegan Blue Corn Tortilla Flautas
What could possibly make a Southern belle like me fall in love with a Mexican recipe like Vegan Blue Corn Tortilla Flautas? Well, to be honest, it’s all in the taste, texture, and tradition that these delightful vegan treats bring. And as a coastal South Carolinian, I’m all about diving into new flavors and food cultures, and these flautas absolutely hit the taste buds right where it yearns for something exceptional.
The beautiful blend of flavors
The way the earthy taste of Blue Corn Tortillas blend seamlessly with the savory black beans and the sweet freshness of corn kernels in Vegan Blue Corn Tortilla Flautas is precisely why I find myself consistently drawn to this recipe. The crunch and color of red bell pepper, not to mention the aroma of onion and garlic sautéed in olive oil, add layers of complexity to the taste, making it a worthy contender in any Southern or Mexican dinner table.
The spices that sing
Every Southern woman worth her salt knows the value of good seasoning, but the combination of ground cumin and chili powder in this recipe sings a distinctly Mexican song of flavor that’s both exciting and comforting at the same time. The salt and pepper hold the whole symphony together like trusted old friends. The bunch of fresh cilantro doesn’t just add a splash of color; it ties the dish together with its vibrant, slightly citrusy notes.
Now, for a truly decadent bite, you need to have these Vegan Blue Corn Tortilla Flautas with slices of creamy avocado, a spritz of refreshing lime, and generous dollops of vegan sour cream and vegan shredded cheese. Be sure to have a bowl of fresh salsa for an added kick on the side. It’s like a party of flavors and textures wrapped, literally, in blue corn tortillas – and then fried to perfection!
The inspiration behind the dish
The person who comes to mind when I think of these flautas is Marcela Valladolid; the renowned chef gives Mexican cuisine the recognition and respect it deserves without compromising on flavor, and I strive to do the same.
In conclusion, each ingredient in the Vegan Blue Corn Tortilla Flautas contributes to a delicious harmony that’s easy to appreciate regardless of where you come from. This recipe offers a scrumptious and deeply satisfying twist to my normal Southern fare, thereby making my culinary world a little broader – and a lot tastier!
What You’ll Need
- 12 Vegan Blue Corn Tortillas
- 2 cans of Black Beans (15 oz each)
- 2 cups of Fresh Corn Kernels
- 1 cup of Red Bell Pepper, finely chopped
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon of Olive Oil
- 2 teaspoons of Ground Cumin
- 1 teaspoon of Chili Powder
- Salt and Pepper to taste
- 1 bunch of Fresh Cilantro, finely chopped
- 1 Avocado, sliced
- 1 Lime, quartered
- 6 tablespoons of Vegan Sour Cream
- 6 tablespoons of Vegan Cheese, shredded
- Vegetable Oil for frying
- Fresh Salsa for serving
Method
Step One
Begin by preheating your oven to 425°F (220°C). Drain and rinse the black beans thoroughly.
Step Two
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic to the skillet. Sauté until the onion becomes translucent and the bell pepper softens, about 5-7 minutes.
Step Three
Add the fresh corn kernels, ground cumin, chili powder, drained black beans, salt, and pepper to the skillet. Sauté for another 5 minutes or so, until the mixture is well combined and heated through.
Step Four
Remove the skillet from the heat and stir in the finely chopped cilantro. Taste and adjust the seasoning as needed.
Step Five
Warm the blue corn tortillas in the oven or on a skillet to make them more pliable. Once warmed, place a spoonful of the vegetable and bean mixture in the center and roll the tortilla tightly around the filling. Secure with a toothpick if necessary.
Step Six
In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat. The oil should be deep enough to cover the flautas. Once the oil is hot, add the flautas and fry until golden brown. This should take about 2-3 minutes per side.
Step Seven
Once the flautas are crisp and golden, remove them from the pan and place on a paper towel-lined plate to drain excess oil.
Step Eight
Prepare your flautas for serving. If desired, top them with a sprinkle of vegan cheese and a dollop of vegan sour cream. Add a few slices of avocado, a squeeze of lime, and a spoonful of fresh salsa. Serve while hot and crisp for the best flavor and texture.
