By: Christine Hinrichs
2 cups frozen corn
1 15oz can black beans, rinsed
2 cups Monterrey Jack cheese, shredded
2 tablespoons cilantro, chopped
4 green onions, chopped fine
1 jalapeno, chopped fine
1 teaspoon ground cumin
½ teaspoon chili powder
Dash of cayenne pepper
Pinch of salt & pepper
1 package of wonton wrappers
Preheat the oven to 425 degrees. Combine all of the ingredients (except the wrappers) in a large bowl. To assemble the flautas, place a tablespoon of the mixture onto one of the wonton wrappers. Roll tightly, and wet the edge of the wrapper with a bit of water, pressing to seal. Repeat until you are out of mixture or out of wrappers.
Place the flautas seam-side down on a cookie sheet that has been sprayed with cooking spray. Once all of the flautas are on the baking sheet, spray the tops with cooking spray. Bake until browned, about 15 minutes. Serve warm with salsa or cilantro lime dip (recipe follows).
For the Dipping Sauce
Makes about ½ cup of dipping sauce
Adapted from Big Girls Small Kitchen
4 ounces plain Greek yogurt
½ lime, zest & juice
Large handful of cilantro
2 garlic cloves, pushed through a garlic press or chopped fine
¼ teaspoon chili powder
¼ teaspoon cumin
Salt & pepper to taste
Combine all ingredients in a food processor and pulse to combine. Serve cold alongside the flautas.
Christine Hinrichs is a vegetarian who loves everything related to food. She daydreams about recipes, frequents the local farmers’ markets, and reads cookbooks before bed. Read about her food adventures at ruminationsonfood.blogspot.com.
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