-
1
1.
-
2
Heat oil in skillet over medium heat.
-
3
Cook onion 3 to 5 minutes, or until soft.
-
4
Add garlic, and cook 1 minute, or until translucent and fragrant.
-
5
2.
-
6
Stir in beans, chili powder, and 1 cup water.
-
7
Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated.
-
8
Remove from heat.
-
9
Mash beans until mixture is thickened but still chunky, and some beans remain whole.
-
10
Stir in 1 cup salsa and corn, and season with salt and pepper.
-
11
Cool.
-
12
3.
-
13
Preheat oven to 425F.
-
14
Coat 2 large baking sheets with cooking spray.
-
15
Spoon ⅓ cup black bean mixture down center of tortilla.
-
16
Roll tortilla around filling, and secure closed with toothpick.
-
17
Set on prepared baking sheet.
-
18
Repeat with remaining tortillas and black bean mixture.
-
19
Bake 6 to 10 minutes, or until tortillas are browned and crisp.
-
20
4.
-
21
Meanwhile, combine cilantro and remaining salsa in small bowl.
-
22
Place 2 flautas on each plate, and top with remaining salsa.
