Prep 35 mins Cook 8 mins
Ingredients:
1 cup fresh or frozen whole kernel corn
1 cup grape tomatoes, halved, or chopped tomatoes (2 medium)
1/4 cup finely chopped red onion
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
2 tablespoons canola oil
8 ounces lean boneless pork
Nonstick cooking spray
1 15 ounce can reduced-sodium black beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
2 tablespoons water
2 tablespoons bottled mole sauce
8 6 - 7 inches whole wheat or white low-carb flour tortillas
Directions:
1. Thaw corn, if frozen; drain well. In a medium bowl combine fresh or thawed corn, tomatoes, red onion, cilantro, lime juice, and 2 teaspoons of the oil. Set aside.
2. Trim fat from meat. Cut meat into 1/2-inch pieces. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook until brown. Add beans, broth, the water, and mole sauce. Cook and stir for 1 to 2 minutes or until heated through. Using the back of a wooden spoon, slightly mash beans.
3. To assemble flautas, spoon meat mixture along one side of each tortilla. Roll up tortilla; secure with wooden toothpicks. Lightly coat outsides of flautas with cooking spray.
4. Using paper towels, wipe out skillet used to cook meat mixture. In the skillet heat 2 teaspoons of the remaining oil over medium-high heat. Add four of the flautas. Cook for 4 to 6 minutes or until brown and crisp on all sides (remove toothpicks as needed). Remove from skillet and keep warm. Repeat with the remaining 2 teaspoons oil and the remaining four flautas. Serve flautas with corn mixture.
Makes: 4 servings Yield: 2 flautas and about 1/3 cup corn mixture each
