Name: Baked Black Bean and Spinach Flautas
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Cooking spray - 1 serving; Corn tortillas, or more to taste - 10 (6 inch); Black beans, rinsed and drained - 2 (15 ounce) cans; Chopped fresh spinach, or more to taste - 2 cups; Chopped fresh cilantro - ½ cup; Black bean and corn salsa - 1 (16 ounce) jar; Ground cumin - 1 teaspoon; Shredded Monterey Jack cheese, or to taste - ½ cup; Greek yogurt - 1 (6 ounce) container

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Baked Black Bean and Spinach Flautas

1. Cooking spray - 1 serving

2. Corn tortillas, or more to taste - 10 (6 inch)

3. Black beans, rinsed and drained - 2 (15 ounce) cans

4. Chopped fresh spinach, or more to taste - 2 cups

5. Chopped fresh cilantro - ½ cup

6. Black bean and corn salsa - 1 (16 ounce) jar

7. Ground cumin - 1 teaspoon

8. Shredded Monterey Jack cheese, or to taste - ½ cup

9. Greek yogurt - 1 (6 ounce) container

How to cook deliciously - Baked Black Bean and Spinach Flautas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.

2. Stage

Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.

3. Stage

Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.

4. Stage

Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.