Black Eyed Bean Flautas

We had a wonderful day at the beach yesterday. While it was stuffy and hot in town, there was a pleasant breeze by the sea. I was surprised that there weren't too many people on the beach either, so that made it even more pleasant. We just mainly walked around and enjoyed the scenery. There were beautiful wild roses in bloom everywhere and there will be a good sea-buckthorn season once they ripen. I'm planning to go to pick some later in the summer.

I bought these new carrot tortillas by No Fairytales, and was wondering what to make, as they are a bit more special than usual tortillas. I would like to say again that my blog is not sponsored, and all products you might see here are just my own recommendations, not advertisements. Anyway during my research for new tortilla dishes, I stumbled upon flautas. Flautas are just basically thicker taquitos. So I made my own version of flautas with black eyed peas, bell pepper, brown rice and spices in these juicy carrot tortillas, and they were so tasty. You can find the recipe below.

Black Eyed Bean Flautas

Ingredients

½ cup brown rice

1 cup cooked black eyed beans

1 red bell pepper

1 onion

2 garlic cloves

1 red chilli

1 chipotle chilli

Vegetable oil for frying

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

Salt to taste

Ground black pepper to taste

3-4 tbsp tomato purée

100 g grated Gouda

Fresh coriander

1 lime

5 carrot tortillas (or regular tortillas)

Method

Cook the rice and chop the bell pepper, onion, garlic and chillies.

Heat vegetable oil in a pan and cook the onions until soft and slightly browned, and then add the bell peppers. Cook them slowly until they are quite soft, and then also add the chilli and garlic.

Add the black eyed beans to the pan, followed by the seasoning and the tomato purée. Then also add the rice, and cook until the flavours have blended nicely in the whole mix.

Once you are happy with the filling's flavour, you can start assembling the flautas.

Place cheese, fresh coriander and rice mix on the tortillas, and roll them into open-ended wraps. I secured mine with toothpicks so that they wouldn't open during the frying.

Fry the wraps in hot oil until they are golden brown and slightly crispy. Enjoy with fresh lime juice sprinkled on top!

I would like to share this recipe with My Legume Love Affair #130 edition, which is hosted by Kalyani from Sizzling Tastebuds. The My Legume Love Affair blogging event was first started by Susan from The Well-Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen.

Your VegHog