Of the couple recipes I’ve tested this week, I’m OK with putting this one up. My original plan was to make enchiladas but I inexplicably got an urge to do something different with the same ingredients. Instead, I turned them into oven-baked flautas. I’m still tweaking a bit (I totally overstuffed them—story of my life) so forgive the loosey-goosey recipe. I just had to share because they were really satisfying and tasty, to say nothing of how easy they were to make! The only prep work here was opening the can of beans, shredding the cheese and rolling them up.

The crispiness of these were a nice alternative to enchiladas; they’ll definitely be in regular rotation. And any time I can add more Mexican flavors in my life, I’m a happy camper.

Small flour tortillas (had them leftover from taco night)
Shredded cheese
About 3/4 can of Amy’s Refried Black Beans (If beans aren’t your thing, fill these suckers with shredded chicken or browned ground beef or… more cheese!)
Neutral-flavored oil, such as grapeseed or canola, for brushing
Salsa, for topping (I used salsa verde because that’s what I had in the fridge but anything would work here. So would a dollop of sour cream!)

Preheat oven to 425°F.

Spoon some beans over the bottom third of each tortilla, cover the beans with a good grab of cheese and roll those suckers up, tucking in the sides as you go.

Place on a parchment-lined baking sheet and brush with oil.

Bake for 20-25 minutes, until they brown slightly and crisp up.

Serve topped with salsa, hot sauce, shredded lettuce, tomatoes… whatever!

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