RECIPE: Black Bean and Corn Flautas
Last Saturday, after a month of planning and secret keeping, I threw my friend Clarisa (who you may remember from when I waxed poetic about her adorable daughter, Kate) a surprise party for her 30th birthday. I’d never thrown a surprise party before, although I’d been given two before, for my 15th and 17th birthdays. I decided it was something I wanted to do about a month before, so I emailed Lis’s husband and informed him I’d be throwing a surprise party at their house. His reaction? “This sounds totally devious – I dig it ”. Have I mentioned that Mike is the most laid back dude I’ve ever met?
Here’s a truth about me: I hate crowds. I’m not into parties. I hate making small talk with people I don’t know. I’m pretty socially awkward sometimes. Actually, most of the time. OK, all the time. Yet, despite all that, I love throwing parties. Probably because I love planning, organizing, and making events happen. People who know me might say I’m a bit particular. So what if all my handouts in class need to be in Garamond font and if someone gives me a handout I retype it to my font specifications? I’m just thorough. I think I’d make a really fantastic event planner.
The first thing I did, after making invitations, was start to plan the menu. It was going to be a kid-heavy party (with me being the only unmarried/childless person in attendance), so the food had to be kid friendly.
Also, I knew I was going to have to make a vegetarian option, as at least one person I’d invited was a vegetarian. I decided on what I now refer to as drunk tacos, mostly because I was drunk a) the first time I had them, and b) the first time I made them, as the carnivore meal. As for the vegetarian meal, I couldn’t figure out what I wanted to make.
I’ve noticed on other food blogs I enjoy that flautas have been popular lately (ex: see here and here). Definition of a flauta: a tortilla filled with some sort of mixture, rolled, and fried or baked. My first thought was to do some sort of spinach and cheese concoction, but after a pretty gross test batch, I quickly discarded that idea.
My next idea was black beans. Elizabeth recently made Cuban black beans, which was sort off my jumping off point. I love black beans that have been simmered in cilantro stems. I don’t know how it works, but somehow that one ingredient makes for delicious black beans.
|Black Bean and Corn Flautas|
- 3 cans black beans
- 1 can corn
- 15 or so cilantro stems, plus a few leaves
- Cheese of your choice
- 12 medium tortillas
- 1 tsp cumin
- Cooking spray (I use olive oil in a misting can.)
- Put the beans and cilantro in a sauce pan and heat over medium.
- Let cook for 20-30 minutes, stirring occasionally to make sure the beans don’t stick to the bottom of the pot.
- Take beans off the burner, add corn, mix.
- Layer each tortilla with bean/corn mixture, then a layer of cheese, roll, and spray each side with cooking spray.
- Cook on one side for 8 minutes.
- Turn and cook for 6-8 minutes longer.
- Cut in half, if desired, and serve.