Welcome back to Kitchen and cooking! We had the veggie Flaquities from Trudy’s at couple birthday parties and it tasted pretty good. I gave my recipe Indian touch because I wanted to use left over desi chana(Black chickpea). But the Flaquities from Trudy’s use black Beans.
Recipe as below.
8 Wheat Tortillas
1 cup boiled Black Beans (used boiled black chickpeas in this recipe)
1 cup chopped spinach
1 cup Corn kernels
0.5 cup Red Bell Pepper
0.5 cup Green Bell Pepper
1 Jalepeno (adjust to spice level you can manage)
0.5 cup cilantro
0.5 cup Mexican shredded cheese
1 cup finely chopper onions
2 garlic cloves
1 tbsp lemon juice
1 tsp taco seasoning
salt and pepper per your taste
2 tsp cumin powder
2 tsp oil to saute
- Saute onions, followed by black beans in olive oil with the spice powders, mix and cook 2 minutes (optional: add chopped jalapeno).
- Add rest of the veggies and cook 5 minutes or until beans begin to get dry. Now turn the flame off and add cheese, lemon juice and cilantro. Mix everything well and let it cool down.
- Remove bean mixture to bowl and squash about half of the beans with a fork.
- Steam flour tortillas until soft and moist.( I sprayed with water and put it in microwave for 10 seconds each)
- Then add Veggies-Bean mixture inside tortilla and roll the stuffing like burrito roll so mixture doesnt come out from sides.
- Heat vegetable oil in pan.
- Place flaquitie onto the hot vegetable oil with the seam-side down.
- Make sure to use cheese in each tortilla to seal, but don’t use so much filling that you can’t roll it tightly at 2 inch diameter.
- Fry about 30 seconds, turn over and fry another 30 seconds.
- If desired, also fry both sides which haven’t yet touched the pan.
- If desired, or if a lot of cheese was used, place in oven for 7 minutes at 350.
Serve with salsa, chipotle sauce, or ranch dressing. ( I made avocado sauce to dip it in).
- For Avocado sauce- 1 avocado, 1/2 onion, 1 garlic clove, 1 Jalepeno, 1/2 cup cilantro, salt, black pepper, 1/2lemon juice, mix it all and make a smooth paste.
I hope you enjoy this recipe. Thanks for stoping by.