Black Bean Flautas

Ingredients

• 1 15 oz. can black beans, with liquid
• 1 cup vegetable broth
• 1 teaspoon salt, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3 cloves garlic, minced
• juice of half a lime
• 1 cup tomatoes, seeded and chopped
• 1 cup thinly sliced green onions
• 2 1/2 cups shredded Colby-Jack cheese
• 10 flour tortillas

Directions

Preheat the oven to 450°F.

Pour the beans into a medium saucepan, along with the vegetable broth, garlic, cumin, chili powder, and half the salt. Bring to a boil. Reduce heat and simmer 10 minutes, or until the beans are very soft. Drain, reserving the liquid. Place the beans in a blender along with the lime juice and remaining salt, and purée until smooth. If the beans are too dry, add the reserved liquid by Tablespoons.

Spread 1-2 Tablespoons of the bean purée in each tortilla. Sprinkle with cheese, tomatoes, and green onions. Roll up very tightly and place seam-side down in a 13" x 9" baking dish. Bake 10-15 minutes, or until crisp and brown.