Flautas with Refried Beans and Ricotta Served With Crema Verde.

I woke up early this morning and while I was still in bed all these thoughts kept coming to my mind , like how it’s hard to imagine normal life at the moment and how I worry about the future of my kids in this world , I think that is pretty normal to have fears at the moment and it certainly feels like there is not much to look forward to sometimes.

But I always try to find a positive side too, I think even when situations can be hard it helps transmitting a more positive message out there, that perhaps even though it cannot bring all the solutions it does bring a bit of hope .

So hang in there but also allow yourself to feel everything that you have to feel, I don’t believe in repressing feelings or trying to pretend to be brave and some sort of release is very necessary for our mental health and overall wellbeing.

Then find a way to move forward with what you have, find little things that bring you joy and do it! . Whether is focusing on little projects at home, meeting up with a friend, buy yourself some new books or music, or just enjoy a little walk by yourself to gather your thoughts and feelings.

If you are working from home believe me I know from experience how hard it can be, it think I see my husband working even longer hours now and stuck in a little office room most of the day , try to get little breaks to stretch your legs and have a quick walks , spend time in your garden or make yourself a little coffee break time and most of all don’t forget to enjoy being able to see your family more.

On a Friday after you have picked up kids from school and everyone’s is finished work , make these “ flautas “ or crispy taquitos, serve them on a pretty platter and enjoy them with your family, I made them specially non spicy so children can eat them too.

This is where I find my joy , when I can spend time with mi family and make something special for them to eat .

Specially good with a glass of pale ale on the side and feet up!

Makes 15 flautas.

Ingredients:

15 small corn tortillas, (10 cm diameter are perfect for this).

*I used homemade sweet potato and caramelised red onion tortillas.

1 tbsp rapeseed oil or any cooking oil of your preference.

1/2 onion (diced).

1 garlic clove, (minced).

1 tsp of coriander seeds.

1 tin of organic cooked pinto or black beans .

1/2 cup of veggie or chicken stock.

200 grams of good quality ricotta cheese.

5 toothpicks.

1 cup of cooking olive oil for frying.

Crema Verde.

1 tbsp rapeseed oil.

2 cups of spinach.

1 garlic clove (minced).

1 cup of fresh coriander, (roughly chopped).

1 lemon, ( juice).

1 tbsp white tahini paste.

1/2 cup of greek yoghurt.

1 tbsp agave syrup.

1 tbsp extra virgin olive oil.

Maldon salt and black coarse pepper to season.

Garnish.

50 grams of nopalitos in brine finely chopped , (optional).

*cactus in brine can be found in Mexican specialty stores or there is a well known brand in the UK that is available in most super markets.

Alternatively you can also garnish with toasted pumpkin seeds.

Method:

Heat up the oil on a frying pan, then add the onion and garlic and fry slowly ; I then add the coriander seeds and give it a little stir, once they begin popping I add the beans (drained) , plus stock and season with a pinch of salt and black pepper, let it simmer on a low heat for about 10 minutes.

Blend your bean mixture, check the seasoning and set your beans aside.

For the crema verde add the oil into frying pan, then the garlic and spinach, fry gently and remove from the heat.

Place the spinach mixture into your blender, and add the rest of the ingredients , add a bit of water to aid blending if necessary. Blend really smooth , taste, check seasoning and reserve.

To make your flautas follow the next steps:

1. Preheat the oil for frying into a frying pan.

2. In another non stick pan warm up your tortillas briefly until they feel soft and malleable, then remove them from the pan and add a spoonful of beans and a spoonful of ricotta, then roll your taco into a flute like shape (see pictures), repeat the same with the rest of the tortillas and bean ricotta filling, place them side by side.

3. To hold the shape of your flautas when frying, arrange them in packs of three and secure them with a toothpick through the middle.

4. Once your oil is hot enough fry your taquitos on both sides until golden and crispy, remove them from the oil and place them over paper towel to absorb any excess oil and allow them to cool off slightly .

5. Remove the toothpicks of your flautas and place them whilst they are still warm into a pretty platter, arrange them nicely and pour some of the crema verde on top and the rest serve on the side, garnish with the nopalitos or pumpkin seeds and enjoy!