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

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.