Chipotle Black Bean and Fried Egg Flautas:
Ingredients:
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 serrano or jalapeno chile
- 2 cloves garlic, chopped
- salt and pepper
- 1 tomato, seeded and chopped
- 1 can (15 to 18 oz) black beans (Progresso brand)
- 2 tbsp. pureed chipotle in adobo sauce (puree the whole can and keep the leftovers in the freezer)
- A pinch of ground cinnamon
- 1/4 cup chopped cilantro
- 2 tbsp. butter
- 8 6 to 8-inch corn or flour tortillas
- 2 cups shredded cheddar, pepper jack or Monterey jack
- Shredded lettuce, such as romaine hearts
- 1 large ripe avocado - halved, pitted and cut into 12 slices.
- 1 lime, juiced
- Green or hot sauce
Recipe:
- Place a baking sheet in the oven and preheat to 250 degrees.
- In a medium skillet, heat the oil, one turn of the pan, over medium-high.
- Add the onion, chile and garlic. season with slat and pepper. cook, stirring often, until softened, 3 to 4 minutes
- Add the tomato; toss 1 minute.Add the beans, chipotle in adobo and cinnamon; season. off heat, stir in the cilantro
- Heat a small nonstick skillet over medium-high. Add a dab of butter. when the butter melts, and a tirtilla; cook until golden 1 minute.
- Lightly beat 1 egg. Pour the egg over the tortilla; season with salt and pepper. Quickly flip the tortilla over; scatter with about 1/4 cup cheese.
- Spoon a few tablespoons of beans along one edge. Starting at the edge with the beans, roll up the tortilla.
- Transfer to the baking sheet in the oven, repeat with remaining butter, tortillas, eggs, cheese and beans.
- Line plates with the lettuce. Top each with 2 flautas. Dress the avocado slices with the lime juice; place on top of the flautas. Serve the flautas with the hot sauce.
Serves: 4
