Vegan Baked Flautas

• 1 tsp olive oil
• 1/2 yellow onion, diced
• 2 tsp chili powder
• 3/4 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp salt
• 1 quart pinto or black beans (cooked from 240 grams dry), rinsed and drained
• 1 (4 oz) can mild green chiles
• 1 tbsp lime juice
• 1 cup fresh or frozen sweet corn
• 12 flour tortillas
• cooking spray (oil in an oil mister bottle)

Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat (or parchment paper)

Heat oil in a medium-sized frying pan over medium heat. Cook onion until it starts to brown. Add chili powder, cumin, salt, and garlic and good another 30 seconds then turn off the heat.

In a large bowl, combine beans, chiles, and lime juice. Mash using a potato masher or fork until smooth. Add in corn and the sauteed onions and stir.

Warm tortillas in the microwave then fill the tortillas one at a time with about 2 tablespoons worth of filling, spreading the filling in a line down the middle of the tortilla. Roll it up then place it seam side down on your baking sheet. Repeat until all tortillas are filled and placed on the baking sheet. Be sure to keep about an inch of space between each flauta.

Lightly coat the flautas with cooking spray and bake for 10 minutes, turn them over, then bake for an additional 5-7 minutes. Serve with lettuce, salsa, and/or sour cream.