Oven Crisp Black Bean And Corn Flautas - cooking recipe

Ingredients

2 teaspoons olive oil
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 (15 ounce) cans black beans, rinsed and drained
2 teaspoons chili powder
1 (16 ounce) container prepared salsa
1 cup frozen corn kernels
12 (6 inch) corn tortillas
1/4 cup chopped cilantro

Preparation

Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes or until soft. Add garlic and cook 1 minute, or until translucent and fragrant.
Stir in beans, chili powder, and 1 cup water. Reduce heat to medium low, and simmer 10 minutes or until liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn. Season with salt and pepper. Cool.
Preheat oven to 435 degrees. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup of the black bean mixture down the center of the tortilla. Roll tortilla around filling and secure closed with a toothpick. Set on prepared baking sheet. Repeat with the remaining tortillas and black bean mixture. Bake 6-10 minutes or until tortillas are browned and crisp.
Meanwhile, combine cilantro and remaining salsa in a small bowl. Place 2 flautas on each plate and top with the remaining salsa.