Introducing a delicious and tasty dish, Black Bean and Sweet Potato Flautas. It mixes the earthy goodness of black beans with the creamy goodness of sweet potatoes, all wrapped in a crunchy tortilla shell.
This Black Bean and Sweet Potato Flautas recipe comes from my friend, Mr. Anson Antony, who is currently studying at Bournemouth University. An enthusiastic foodie and skilled cook, he prepares this dish as part of the university’s cooking class called “Regenerate.
Ingredients
- 2 substantial sweet potatoes
- 1 can (15 ounces) rinsed and drained black beans
- 1 small onion, diced finely
- 2 minced garlic cloves
- 1 teaspoon of cumin, ground
- one tablespoon of chilli powder
- Paprika, half a teaspoon
- pepper and salt as desired
- a teaspoon of lime juice
- 14 cup finely minced fresh cilantro
- 8 to 10 little flour tortillas
- canola or vegetable cooking oil for frying
- Optional garnishes: salsa, sour cream, chopped cilantro, or guacamole
Instructions
- Turn on the oven to 400 °F (200 °C).
- Place the sweet potatoes on a baking sheet after many fork pricks. Bake until soft, about 40 to 45 minutes. Take them out of the oven, then let them cool a little.
- Combine the black beans, onion, garlic, cumin, chilli powder, paprika, salt, pepper, lime juice, and cilantro in a sizable mixing basin. Mix thoroughly.
- Peel the skin from the sweet potatoes when they are cool enough to handle, then mash the meat in a different bowl. Mashed sweet potatoes should be added to the black bean mixture after that. Combine everything thoroughly.
- To soften the tortillas, microwave them for a brief period of time, or wrap them in a clean kitchen towel and cook them in the oven for a few minutes.
- Each tortilla should have a small amount of the sweet potato and black bean mixture in the centre of it. To keep the flautas together, tightly roll the tortilla and fasten it with toothpicks.
- A big skillet with about 1 inch of cooking oil in it should be heated to medium. When the oil is hot, carefully add a few flautas at a time, seam side down, into the skillet. Cook for two to three minutes on each side, or until crispy and golden.
- The flautas should be taken out of the skillet and placed on a plate covered with paper towels so that any extra oil may be absorbed. Continue until all of the flautas are cooked.
- Warm black bean and sweet potato flautas should be served with your choice of salsa, sour cream, guacamole, or chopped cilantro as toppings.
- Enjoy your mouthwatering Sweet Potato and Black Bean Flautas!
Contributions:
The black beans contribute a robust and protein-rich component, and the sweet potatoes give the filling a pleasant texture and natural sweetness. These flautas are brimming with flavour because to the aromatic spices cumin, chilli powder, and paprika, as well as the freshness of lime juice and cilantro.
Small flour tortillas with prepared filling are folded into flautas, which are then lightly cooked to create a golden, crispy exterior. The end result is a delectable delicacy with a delightful crunch in every bite and the ideal harmony of textures.
You may top these Black Bean and Sweet Potato Flautas with your favourite ingredients, such as tangy sour cream, fiery salsa, creamy guacamole, or finely chopped fresh cilantro.
Conclusion:
These Black Bean and Sweet Potato Flautas are a delicious and healthy option that will satisfy everyone’s cravings whether you’re having a gathering, cooking a family meal, or just searching for a pleasant snack. Let’s look at the recipe and taste the delicious combination of ingredients that gives this dish its special flavour.