1. In a medium bowl, mash beans and their liquid with garlic, cumin, and onion to form a chunky puree. Stir in drained corn. 2. Spoon about ¼ cup bean mixture on lower edge of each tortilla and roll up like a fat cigar. 3. Preheat oven to 200. Line a baking sheet with a double layer of paper towels. 4. In a large frying pan, heat vegetable oil over medium heat to a dept of 1 inch. Fry flautas in batches without crowding, seam side down, turning them carefully with tongs, until crisp 2-3 minutes. 5. Transfer to prepared baking sheet to drain. Keep warm in oven while cooking remaining flautas. 6. Serve hot with warm enchilada sauce for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
