Day 348: Sweet Potato, Black Bean & Cheese Flautas

Tonight is the first night we’ve have to catch up with any TV. We’ve been inspired by Rick Stein’s latest series, ‘Rick Stein’s Road to Mexico’ and have been eating a variety of Mexican inspired dishes recently, such as the sweet potato nachos and the cheesy Mexican lentil bake. I adore the combination of black beans with creamy avocado and sour cream so tonight I’m attempting some ‘flautas’: filled and rolled tortillas that are either fried or baked until crispy.  

Ingredients:

  • 1 x small onion, finely chopped
  • 100g sweetcorn
  • 1 x sweet potato
  • 1 x red pepper, diced
  • 1 x 400g tin black beans, drained 
  • 2 x garlic cloves, crushed
  • 1-2 red or green chillies, finely chopped
  • Half tsp cumin
  • Half tsp cayenne pepper
  • A good pinch of chilli flakes 
  • 100g cream cheese
  • 150g cheddar, grated
  • 6 x tortilla wraps (preferably corn)
  • 1 x avocado
  • 1 x small bunch spring onions
  • Handful of coriander, chopped 

Prick the sweet potato with a fork several times, wrap in a damp piece of kitchen roll and microwave for 8 minutes. When cooked, scoop out the flesh and mash.

Cook the onion in olive oil, add the pepper, chilli and sweetcorn and cook until soft. Stir in the spices and black beans. Remove from the heat and mix in the sweet potato.

Microwave the tortillas for 30 seconds, again wrapped in damp kitchen roll to keep them soft, then fill with the veg mix in a line down the centre. Top with the cheddar and cream cheese (mixed together). 

Roll up each of the tortillas and and secure with a cocktail stick. Brush with olive oil then bake at 180C on a wire rack covered in foil for 15 minutes. Finish under the grill so they are super crispy.

Serve with chopped avocado, spring onion, sour cream and salsa. Garnish with coriander.

I made a milder version of this for the kids without any chilli but ramped it up for us! This is totally how I’m enjoying eating at the moment and it’s so quick to prepare. The Mexican inspired flavours lend themselves particularly well to a vegetarian diet, providing protein through the black beans. (I’m also enjoying a night at home too!)

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