Black Bean Hatch Chile and Cheddar Flautas with Avocado Cream recipes
Ingredients
- 15.5 oz can black beans, drained
- ½ cup roasted green hatch chiles
- ½ cup diced yellow onion (about ½ onion)
- 1 tablespoon olive oil
- sea salt
- cracked black pepper
- 3 cloves garlic, minced
- 1 cup frozen chopped spinach
- 2 tablespoons green salsa
- 1 teaspoon cumin
- 1 tablespoon lime juice
- Canola/veg oil to fill a pot 2 inches high with oil
- 1 cup grated cheddar
- 1/2 cup grated Monterrey Jack cheese
- 5, 6 inch flour tortillas (the small size makes for better frying so if you can't find 6" flour try corn or cut your tortillas down so they just overlap when rolling)
- 1 Hass avocado
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 lime, juiced
- sea salt
- tomatoes
Instructions
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