Crispy Baked Sweet Potato, Corn & Bean Flautas

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We were feeling in a kind of a Mexicany mood the other day.  I adore Tex Mex food and could eat it until it comes out my ears.  I  will tell you up front, I have never been to Mexico.  The closest I have been is to a Mexican restaurant in Fredericton, New Brunswick called Mexicali Rosa’s. Not sure if it is still in existance or not, but it was a place that my ex and I used to love to visit  every now and then.  There were chili pepper fairy lights hanging all over the place, Mexican music playing and every diner was treated to a basket of their homemade tortilla chips and fresh salsa to enjoy while they were perusing the menu and waiting for their meal, sometimes two if you were really eager!

The food was always excellent and we were always very happy with our meals.  Other than that my only experience with eating out and Mexican food was Chi Chi’s (a chain) in London, Ontario, and the local Taco Bell in Greenwood Nova Scotia, which I understand is no longer there.  I did have plenty of experience through the years in trying to replicate my favourites at home via television programs and magasines.  I am not sure any of it was entirely authentic or not, but I can tell you it was always delicious.  I don’t want any Mexican food purists knocking me or giving me grief.  I do the best with what I have on hand, its as simple at that.  IF it tastes good and even remotely similar to what it should, then that’s good enough for me!

Mexican food here in the UK is something which is quite popuar, but the ingredients are very hard to find, making my food journey a bit of a challenge, but you can get some things in the shops.  I always bring my own tex mex chili powder back with me when I go to Canada, and a really nice reader sent me some Pendery’s a year or so ago that I have been REALLY enjoying!

Mexican food can be somewhat high in fat and calories however, especially since a lot of the Tex Mex stuff is fried, like chimichangas, tacos, etc.  I am trying really hard to cut back on the fat and calories, and the carbs.  ie, I am trying hard to eat healthier, but I still want to eat tasty.

I made us these Crispy Baked Sweet Potato, Corn & Bean Flautas the other day, which I adapted from a recipe I found on Peas and Crayons.  I was really pleased with the results!!  The filling was very simple to make and went together quickly. I had to adapt the recipe to what I had in the house.  I didn’t have any black beans (Or the horror, how did that happen!) so I used a tin of mixed beans, which had pinto, black, haricot, borlotti, etc. in the mix.  They worked beautifully.

I also didn’t have any corn tortillas, but I did have South American Kitchens Coconut and Black Pepper mini wheat tortillas, which happened to be six inch tortillas, which were the perfect size. I used salsa only for the filling and doubled up on the chili powder for a little extra heat.

Her method for baking them, filled up, rolled and secured with a toothpick, laid out on a rack over a baking tray, worked perfectly. Because my tortillas were wheat ones, they were soft enough to fill and roll without heating them.  I also skipped the step of spraying the insides of the tortilla with cooking spray. I didn’t think it was necessary.

I spritzed them only on the outside with some cooking spray and it worked perfectly.  They turned out beautifully crisp and delicious!  We loved them and they are something I WILL make again, maybe even soon because they are that good!

low fat cooking spray

Wash and prick the sweet potato all over with a fork. Wrap it in paper kitchen towels and nuke in the microwave on high for 5 to 6 minutes until cooked. (It should give easily when pressed between your fingers once it is cooked.) Set aside to cool a bit.

Preheat the oven to 220*C/425*F/ gas mark 7.  Place a rack onto a baking tray. Set aside.

Toss the beans, corn, onion, chili powder, garlic powder, cumin, corinder leaf, hot pepper sauce and salsa together in a bowl.  Tear open the sweet potato and scrape the flesh into the bowl. Mash all together lightly.  Lay out your tortillas. Spritz them all on one side with the cooking spray and flip over. Spoon a line of the bean/corn mixture down the centre of each.  Sprinkle each with a portion of the cheese.  Roll up the tortillas to enclose, securing shut with toothpicks if need be.  Place slightly apart on the rack on the baking tray. Place into the preheated oven and bake for 10 to 15 minutes, until nicely crisped and the cheese has melted.

Serve hot with your desired accompaniments. I like to break them a bit open and spoon on a bit more salsa, some sour cream and some salad leaves.  I know, a bit unconventional, but hey, it tastes great!

If you are a purist you might want to look away now.  I enjoyed mine by tearing them open and tucking in some of those baby salad leaves (kale, rocket, spinach, chard) and then topping with a dollop of sour cream.  Oh boy . . .  those peppery leaves went really well with that gooey spicy filling.  All in all these were a really delicious taste treat that  was low in fat, high in fibre, and very health conscious!  Provecho Amigos!