These Black Bean Flautas with Avocado Dipping Sauce are a tasty snack or appetizer that don't contain gluten or dairy. Cumin and chili powder give the black bean filling a spicy kick, and the creamy avocado dipping sauce is a nice balance of cool and sour. Great for parties or a tasty dinner during the week!
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/2 red bell pepper, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 gluten-free tortillas. 2 avocados, peeled and pitted. 1/4 cup dairy-free yogurt. 1/4 cup fresh cilantro leaves. 1 lime, juiced. Salt and pepper to taste. Cooking oil for frying.
Instructions: Use a fork or potato masher to mash the black beans in a large bowl. To the mashed beans, add the minced garlic, corn, red onion, red bell pepper, ground cumin, chili powder, salt, and pepper. Combine well by mixing. Put some of the bean mixture on each gluten-free tortilla, then roll them up tight to make flautas. Warm up the cooking oil in a big pan over medium-low heat. Place the flautas carefully with the seam side down. Cook, turning them over every so often, until they are golden brown and crispy. That's how long it should take. The avocado dipping sauce should be made while the flautas are cooking. Add the avocados, dairy-free yogurt, fresh cilantro leaves, lime juice, salt, and pepper to a blender or food processor. Blend or process until smooth. Mix until it's creamy and smooth. When the flautas are done the way you like them, take them out of the pan and pat them dry on paper towels to get rid of the extra oil. Dip the black bean flautas in the creamy avocado sauce that you set out on the side. Have fun!
Prep Time: 20 minutes
Cook Time: 15 minutes
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