This is a healthier version of a deep fried Mexican Flatua. It is baked at a high temperature and the results are crispy and delicious. It also can be made ahead and reheated, which makes it perfect for dinner tonight. This recipe is adapted from MarthaStewart.com and it is very flexible, really any filling of your choice will work and you can even use corn or flour tortillas, but I like the change of using corn and the added fiber it offers.
- Cook Time
- Prep Time
- 5 ServingsServings
- 3 tablespoon grapeseed oil
- 1 small onion
- 1 clove garlic
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 cup fresh cilantro, finely chopped
- 1 package vegetarian ground beef (Yves or LightLife worked well)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 10 corn tortillas (preferably high quality like Tortilla Factory)
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Preheat oven to 425.
Start by preparing the filling (really anything goes, but here is my family likes)
Heat 1 tablespoon oil in medium frying pan over high heat.
Finely chop 1 onion and put half in the pan. Saute for a couple of minutes. Then grate the garlic into the pan and pour in the can of beans. Stir for a minute then mash with the back of a fork or a potato masher right in the pan. Stir with a spatula, add chopped cilantro and add water as needed so the beans don't get too dry and to achieve your desired consistency. Taste and add salt and pepper as desired. Remove mixture to a bowl.
Keep the pan on the heat and add another tablespoon oil and other half of chopped onion. After onion begins to brown add fake meat. Saute with spatula and add paprika and cumin. Cook for about 5 minutes, while stirring so the meat browns a bit, if it sticks to the bottom or gets too dry add water to moisten. Taste and adjust seasoning as needed. Remove to bowl.
Lay out the tortillas on a large baking sheet. You might need to cook this in batches. Sprinkle each with a little cheese and place in the oven for 1 minute. Remove from oven and layer the meat and beans on each tortilla, then roll each one up and turn so the seam is down. Brush the remaining oil over the tops or spray with cooking spray if desired.
Place in oven and cook 8-10 minutes until crispy and brown. It was not necessary to flip over, but you can flip and cook another 2 minutes if you want it extra crispy. Serve with guacamole and salsa.