Beef, Bean, and Pepper Jack Baked Flautas:

1 tsp olive oil
1 lb of lean ground beef

1/2 sweet yellow onion, diced

1 tsp coriander

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

1 tsp onion powder

Sea salt and freshly cracked pepper, to taste

3 cloves of garlic, minced

Flour tortillas

Refried beans

Pepper Jack, shredded

sour cream for garnish
 

Guacamole:

 

4 ripe (soft but not mushy to the touch) avocados
1/4 sweet yellow onion, diced (you can use red instead if desired)
3 cherry tomatoes, diced
1 small handful of chopped cilantro
1 clove of garlic, minced
1 jalapeno, diced finely (if you want it spicy)
Sea salt to taste
1-2 limes juiced to taste

Salsa:

10 fresh tomatoes
2-3 green onions
2-3 cloves of garlic
Handful of cilantro
1-2 jalapenos, seeded and deveined (unless you want it spicy)
Sea salt and fresh cracked pepper to taste

Directions:


Preheat the oven to 375 F. Line a baking sheet with a silpat mat.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally, until the meat is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove the beef mixture from the stove and set aside to cool.
Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.
Place a bit of refried beans down the center of the tortilla followed by a sprinkling of pepper Jack cheese then top with some of the ground beef mixture; roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.
Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown. Serve the flautas with a side of guacamole, sour cream, and/or salsa for dipping. Enjoy.