baked flautas & perfect guacamole

Last christmas I gifted myself the Thug Kitchen cookbook. Now this isn’t your average cookbook. It’s full of fucks, is what it is.

If you don’t mind a profanity or two (or three), you need to get yourself this cookbook. Or maybe gift it to someone who needs to start ‘eating like they give a fuck’ their words, not mine. This handy book doesn’t only give you some very nice recipes,  they also teach you some basic shit and drop knowledge throughout the book. Learn how to season some ~fucking~ tofu, what ~shit~ to put in your pantry and how to make a ~damn~ good vegetable broth. I honestly should give it an in depth read because I really want to up my cooking this year.

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Ok, SO! These flautas. I made them according to the recipe, but I tweaked the recipe the second time around. I used black beans instead of pinto beans, and red pepper instead of onions. Let’s just say that the bf and me can’t really eat that amount of onion with that amount of beans without exploding. Lol. These flautas are deceptive little fuckers, they don’t look like much but they are filling. This recipe, with the guac, is a complete dinner, but they can also make for a great party snack (cut them in half!) or for lunch (or as a late night snack in bed DON’T JUDGE ME). They’re pretty easy to make and you can pretty much just make the filling from whatever you find in the back of your cupboard, which makes it an ideal ‘dunno what to make today’ meal. Now I must say these ‘flutes’ are best eaten straight from the oven so you can enjoy that nice crunch, they do tend to turn soft once they’re cooled down. There’s a dirty joke in there somewhere, but I’m going to stop myself right there.

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flautas

makes about 6 flautas:
– 6 small flour tortillas
– 500gr black beans, canned
– 140gr sweet corn, canned
– 1 red pepper
– 2 cloves of garlic
– juice from 1 lime
– jalapeño peppers
– 2-5 ‘mexican’ spice mix
– olive oil
– pepper and salt

  1. Preheat your oven to 200°C (400°F).
  2. Finely chop the red pepper and garlic. Let them cook in a non-stick pan for about 10 minutes, until very soft. Add the spices. I always use a premade ‘Tex Mex’ spice mix (bc I’m lazy AF), but the original recipe calls for about 1 teaspoon of cumin, and 2 teaspoons of chilli powder. If the pepper becomes too sticky, add water to prevent it from burning. Set aside when done.
  3. In a bowl, mash the black beans until mushy. You don’t want to completely purree it, some whole beans and chunky bits are totally fine.
  4. Add the red pepper, sweet corn and lime juice to the beans and mix it all together. Chop up some jalapeño pepper and add it to the mixture. This will be the filling, so make sure it’s to your taste. If it’s too bland, add more jalapeño, salt, pepper, or spice mix.
  5. Line an oven tray with some baking paper. Grease it up with some (olive) oil.
  6. Heat the flour tortillas so you can roll them up easier. Place some of the filling in a nice line on the tortilla. Make sure to go all the way up to the ends. Fold one end over and under the filling, then fold the other end until you get yourself a nice and neat little roll. Put it on the baking tray with the fold down and coat the flauta with some olive oil. Now repeat until you run out of filling or tortilla. I made about 6 full sized flautas, but it really all depends on how big your tortillas are.
  7. Put ’em in the oven. After 10 minutes, roll them over and let them bake for about 5 more minutes, until both sides are nice and crispy brown.

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guacamole

makes about just enough for 6 flautas:
– 2 ripe avocados
– a handfull of cherry tomatoes, chopped
– 1 spring onion, chopped
– juice from 1/2 lime
– 1 tbs olive oil
– 1/2 tsp garlic powder
– salt and pepper

  1. You really need me to tell you how to make guacamole? Well ok. Mash up the avocado using a fork. If you don’t know how to properly cut an avocado, here’s a little clip.
  2. Add the chopped spring onion, tomatoes, garlic powder, olive oil, pepper and salt to taste. Mix well.
  3. That’s about it really, you’re welcome.

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