Sweet Corn and Green Chile Baked Flautas

Maybe you have, or maybe you haven't (are you living under a rock? j/k) heard of a cookbook by the name Thug Kitchen (the original, but there are at least two more). The cookbook, while using some very colorful language, encourages people to eat healthier and eating your veggies. Well, this recipe by Thug Kitchen is so easy and tastes so amazing that even a non vegetarian, dairy and gluten lover would eat it. Trust me, I know because that person is my husband. These are pretty quick to make (even faster if you have some extra hands) and are super filling. Literally, 2 is good, 3 is pushing it, but no judgements here.......stuff you face with as many as you want! I haven't tried this yet because we don't really have a need to freeze meals for just us two, but these could probably be made and frozen in advance. Then you could just take out how many you want and bake (keep in mind they are frozen so you'll need more time). Look out for more of their delicious recipes, or get the cookbook for yourself! Enjoy!

Sweet Corn and Green Chile Baked Flautas 

Ingredients

Cooking Spray

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) 

Optional

lettuce

tomatoes

salsa

avocado/guacamole 
sour cream*
cheese* 

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.

Taco Spaghetti

I swear we don't eat pasta everyday. It seems like that is all I have been posting lately. Don't worry though, I have a few gems coming to spice things up! Nine times out of ten when you think of pasta you think of Italian. I'm talking your red sauces and alfredos. However this dish, found here, has a Mexican/semi-healthy (I did eat mine as a salad so that counts right) spin to it. It is super easy and defiantly a crowd pleaser. I mean who doesn't like tacos and pasta. You can also make numerous substitutions like gluten free pasta, turkey or chicken instead of beef, etc. Plus, you can eat it as is, like I did in a salad form (I wanted avocado too, but mine was bad), or with any other combination of ingredients that you love. You basically can make it as healthy or as unhealthy as you wish. However you end up making it, I'm sure you'll have people coming back for more! Enjoy!

Taco Spaghetti

Ingredients
5 ounces dried spaghetti, broken
1 pound ground beef 
1 large onion, chopped
I package taco seasoning mix

water (as much as indicated on taco seasoning mix)
11 ounce can whole kernel corn with peppers, drained
1 cup colby jack cheese, shredded, divided
1/2 cup salsa
4 ounce can diced green chili peppers, drained

Optional

shredded lettuce
tortilla chips
tomato
sour cream


Cook pasta according to package directions and drain. Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large skillet, cook beef and onion until meat is brown. Drain any excess fat. Stir in the water and taco seasoning. Bring to a boil, reduce heat, and simmer uncovered for about 2 minutes, stirring occasionally. Stir in the cooked pasta, corn, 1/2 cup of  cheese, salsa, and green chili peppers.

Pour mixture into prepared casserole dish. Cover with aluminum foil and bake for about 15 to 20 minutes, or until heated through. Sprinkle with remaining cheese and bake until melted, should only take a couple of minutes.

Serve alone or with any of the optional toppings!