Chickpea Tomato Flautas
The ultimate comfort food, Chickpea Tomato Flautas are crispy, savory, and bursting with flavor. This easy weeknight dinner is perfect for gatherings or a cozy meal at home. Filled with delicious chickpeas and tomatoes, they're sure to satisfy your cravings!
Equipment
- Skillet
- Oven
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes canned or fresh
- 1 cup chickpeas, cooked
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 8 small corn tortillas
- 1/2 cup Greek yogurt, low-fat
- cilantro, fresh, chopped for serving
Instructions
- Preheat your oven to 400 degrees F. This step is important to ensure your flautas cook evenly and become crispy in the oven.
- Heat a skillet over medium heat. Once hot, add 1 tablespoon of olive oil and throw in the diced onion. Sauté until the onions are soft and translucent, usually about 5 minutes. This process releases their natural sweetness and builds the foundation for your filling.
- Stir in ground cumin and chili powder. Cook for another minute until the spices are fragrant, signaling they’re ready to flavor the filling.
- Add the diced tomatoes and cooked chickpeas into the skillet. Cook for about 5 minutes, allowing the mixture to marry together. You want to see the tomatoes break down a bit and the flavors to intensify.
- Now, squeeze in the lime juice and sprinkle the sea salt over the mixture. Give it a good stir and remove from heat. This step adds brightness and balances the filling.
- Warm the corn tortillas to make them pliable; this can be done in the microwave or on a dry skillet. You don’t want them to crack when rolling them, so this step is crucial.
- Take a tortilla and fill it with a generous amount of the chickpea mixture. Roll it up tightly and place it seam side down on a baking sheet. Repeat this step until all the filling is used. You should have a nice row of filled flautas ready to bake.
- Brush the tops of the rolled flautas with the remaining olive oil. This will help them crisp up nicely in the oven.
- Bake in the preheated oven for about 15 minutes or until the tortillas are golden brown and crispy. Keep an eye on them to avoid burning, as oven temperatures can vary.
- Once baked, remove from the oven and let cool slightly. Serve topped with fresh herbs like cilantro, a dollop of Greek yogurt, and any other toppings you enjoy!
Notes
Store any leftovers in an airtight container in the fridge. They should be good for up to three days. You can freeze unbaked flautas. Just assemble them, freeze them in a single layer, and then transfer them to a freezer bag for up to two months.