Refried Bean and Cheese Flautas
with chili green beans
Canned refried beans, shredded cheese, and store-bought salsa help make this vegetarian meal come together quickly. Paleo: sub rotisserie chicken and coleslaw mix for beans and cheese.
Ingredients
- Cheese, Monterey Jack - 6 oz , shredded
- Tortillas, taco-sized flour - 8
- Oil, cooking - 2 Tbsp
- Chili powder - 1 tsp
- Beans, refried (14 oz / 397 g) - 1 can
- Avocado - 1 , sliced
- Salsa, store-bought - 1/2 cup
- Oil, cooking - 1 Tbsp
- Green beans - 1 lb , pre-trimmed
- Stock, any type - 1/4 cup (sub water)
- Chili powder - 1 tsp
- Lime juice - 2 tsp
Prep
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Cheese (if not pre-shredded) - Grate or thinly slice. (Can be done up to 5 days ahead)
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Prepare flautas - (If prepping right before cooking, get oven preheating first.) Cover tortillas with a wet paper towel and microwave for 30 to 60 seconds, until the tortillas are softened and pliable. Mix oil with chili powder (portions for flautas). Spoon ~3 Tbsps / 45 g of refried beans on bottom-third of each tortilla. Top with ~1 Tbsp / 15 g of shredded cheese and roll up tightly. Brush with oil mixture and place seam side down onto a sheet pan. (Can be done up to 3 days ahead)
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Make
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Heat oven to 425F / 218C.
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When oven is done preheating, bake flautas for 10 to 12 minutes.
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While flautas bake, heat a wok or skillet over medium-high heat. Add cooking oil (portion for green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes.
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Stir in chili powder (portion for green beans) and some salt. Continue cooking green beans until liquid has cooked off and green beans start browning in spots, 2 to 3 minutes more.
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Squeeze lime juice over green beans.
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Slice avocado and enjoy flautas with salsa and avocado on top and green beans on the side.
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