4cupscooked pinto beansabout 3 cans, drained and rinsed
½cup plus 2 tablespoonsred wine vinegar
2tablespoonscanned green chiles
2tablespoonsfinely chopped cilantrostems removed
16 (6-inch) flour tortillas
1cup diced tomatoes
1cupcrumbled Cotija cheese (optional)
Heat grill to medium. Brush poblano pepper with 1 tablespoon oil, and grill directly over heat until pepper is blistering and blackened. Remove pepper from heat, and place in plastic bag, seal and refrigerate. Once cooled, peel, de-seed and dice the pepper into ½-inch pieces.
Meanwhile, brush ears of corn with ½ tablespoon oil, 1 teaspoon cumin and salt; grill directly over heat for 6 minutes; then turn and grill another 6–8 minutes, or until kernels are tender and starting to blacken. Once cooled, cut kernels off the cob. In a medium bowl, combine corn and roasted poblano.
In a separate bowl, combine beans, remaining 1 teaspoon cumin, pepper, garlic powder, vinegar, chiles and cilantro. Using a fork, mash mixture until beans are mostly mashed into a paste, with a few remaining whole.
On each tortilla, smear about 2 tablespoons bean mixture from top to bottom; top with a heaping tablespoon of the corn-poblano mixture, spreading filling to each end. Roll tortillas from left to right to form flautas. Tip: Brush a little water on the edge of the tortilla, and press to seal. Brush the outside of each flauta lightly with oil, and grill over medium heat, seam side down, until tortillas are golden brown and have grill marks; then rotate and grill the other side.
Remove flautas from grill, and place on a platter. Top with shredded lettuce, diced tomatoes and cheese, if desired. Serve with Chipotle Crema and Cilantro Pepita Pesto.
Grilled Vegetarian Flautas
Amount Per Serving
Calories 1314Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrates 53g18%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.