1 teaspoon olive oil
1 cup yellow or white onion, chopped
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
4 to 5 cloves garlic, chopped
3 cups cooked pinto beans
1 (4 ounce) can green chilies
Juice of 1/2 lime
1 cup sweet corn kernels
12 flour tortillas (we used gluten free tortillas)
Preheat oven to 400 degrees. Line a baking sheet with foil or spray with cooking spray.
Heat oil in a large skillet over medium heat. Cook onion until it starts to brown, about 5 minutes. Add the chili powder, cumin, salt, and garlic. Cook for 30 seconds and turn off the heat.
In a big bowl combine the beans, chilies, and lime juice. Mash them with a potato masher or spoon until a paste forms (it can be chunky). Fold in the onion mixture and corn.
Warm your tortillas. Spread about 2 Tablespoons of your bean mixture in a line on the left (see below, or right if you're a rebel) side of the tortilla. Roll the tortilla up from left to right (right to left if you spread your mixture on the right). You can place a little of the mixture on the opposite end to help it stay closed if needed. Place the flauta seam side down on the baking sheet, leaving an inch or two between each one. Repeat until finished.
Lightly coat with cooking spray and bake for 10 minutes or until golden. Turn over and bake “seam side” an additional 5 to 7 minutes or until golden. Serve warm with your toppings of choice.
*Keep in mind it won't be dairy free if that's what you're going for.