Black Bean and Chipotle Flautas

Prep time: 10-12 minutes | Cook time: 15 minutes

• Drain the diced tomatoes and set aside ½ for this recipe. Drain black beans over a bowl, reserving liquid. Juice the lime and set juice aside
• Wash, trim and thinly slice the white and light green parts of the scallions . Peel and thinly slice onion and zucchini.
• Roughly chop two chipotle peppers. Store the balance of the peppers in the refrigerator for up to 2 months.
• For the Salsa: In medium bowl, combine tomatoes, scallions, ½ of the lime juice and a tablespoon of olive oil. Season with salt and pepper.
• On medium high heat, add 1 tablespoon of olive oil to a large sauté pan. When oil shimmers, add onion, zucchini and peppers. Cook, stirring often, until onions and zucchini are softened.
• Add spices and half of the black beans to the pan. Add salt and pepper to taste. Sauté for 2 minutes and remove from heat.
• In a small pot over medium high heat, add another tablespoon of olive oil and the remaining black beans. Cook 2 minutes or until beans are softened. Add ⅓ cup of reserved bean liquid and simmer for 1-2 minutes. Remove pot from heat and mash the beans. Add salt and pepper to taste.

• On each of the 6 tortillas, spread a portion of the mashed bean mixture, then the bean/vegetable mixture and then the cheese. Roll up tortilla and place seam side down.
• Heat a tablespoon of olive oil in a large frying pan over medium heat and add flautas with the seam side down. Cook until light browned, carefully turning so that the seam so it stays closed!
• Serve the flautas topped with guacamole, sour cream and salsa. Right before serving drizzle the remaining lime juice on top and enjoy!