Refried Bean Flautas


4 cups cooked pinto beans (2 cans)

1 cup chopped onion

5 cloves minced garlic

2 1/2 t. cumin

2 t. paprika

2 t. sea salt

1/2 t. chili powder

1/2 t. black pepper

plant-based milk, as needed (or water or bean broth)

corn or whole wheat tortillas


optional garnishes: pico de galo, guacomole, vegan sour cream, salsa, shredded lettuce/spinach, hot sauce


In a large skillet or pan, saute the onions in a dry pan until they are soft and translucent. If they start to stick, add splashes of water or broth.


Add the minced garlic and cook for 1-2 minutes more. Add the beans. If your beans are without liquid, you may need to add extra water or broth at this point.


Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything. Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or an immersion blender.


FOR FLAUTAS: Spray a skillet with non-stick spray, heat a whole wheat tortilla on one side for about 1 minute. Remove and add about 1/2 cup refried beans. Fold tortilla in thirds over the beans and place folded side down on the skillet. Heat until browned on the underside. Top with garnishes


NOTE: If using dried beans, use 2 cups. Night before, put beans in a large bowl or pot, cover with water and allow to soak overnight. The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for 1-2 hours or until tender.


A pressure cooker or slow cooker can make this step easier or less time consuming. So you can cook the beans the same day or overnight. If there are extra beans, you can freeze them. Reserve some bean broth.


NOTE: Chili powders can have more or less intensity, so amount needed may vary based on how hot you want your refried beans to be.


Source: no oil/vegan version of moneysavingmom.com recipe

Washington, DC

rooteddish@gmail.com

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