Okay. Okay. I know I just ranted about that amazing Shepherd’s Pie and all. But seriously, this is comparable, if not better. It’s so full of flavor that your mouth is going to feel like a minefield of sensation. Do you remember your first bite of a Cafe Rio salad/burrito — especially the ones with the lime-cilantro dressing? Yeah? Well, this is right up there. Cafe-Rio worthy. And, unlike Cafe Rio, this dish is authentic Mexican food (it has this Mexican’s stamp of approval). It’s all kinds of amazing, and after trying this you may request small wooden images in my likeness that you can bow and sing praises to, but that’s a price I’m willing to pay in order to bring this foodgasmic experience to the interwebs. So, this is for you, my fellow lovers of food:
Black Bean Flautas with Charred Tomatillo Salsa
1 pound tomatillos, unpeeled
1 small yellow onion
6 cloves garlic
1 jalapeno pepper, seeded
juice of 1/2 lime
salt & pepper
15 oz can black beans, undrained
1 cup vegetable broth
1 tsp salt, divided
1/2 tsp ground cumin
1/2 teaspoon chili powder
1/4 cup chopped fresh cilantro
juice of 1 lime
10 flour tortillas
2 1/2 cups shredded Colby Jack cheese
1 cup tomatoes, chopped
1 cup green onions, chopped
1. For salsa, char tomatoes, onion, garlic, and jalapeno in skillet over medium high heat for about 20 minutes or until soft and skills are blackened. Cool 5 minutes. Place in blender or food processor with lime juice. Blend until smooth. Season to taste with salt and pepper. Set aside.
2. For flautas, place beans and liquid, broth, 1/2 tsp salt, cumin, and chili powder in saucepan. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Drain, reserving liquid. Puree drained bean mixture with cilantro, lime juice, and remaining 1/2 tsp of salt in blender until smooth. (Add reserved liquid, 1 tsp at a time, if beans are dry.)
3. Preheat oven to 450 degrees. Spread 1 to 2 TB bean puree on each tortillas; sprinkle with 1/4 cup cheese, 2 TB tomatoes, and 1 1/2 TB green onions. Roll up very tightly and place, seam side down, in 13X9-inch baking dish. Bake 10-15 minutes or until crisp and cheese is melted. Serve with salsa.
Schulte modification: Serve on crunchy lettuce (preferably Romaine) and rice.
** Flauta image blatantly copied from this site.