These Black Bean and Bacon Flautas are warm corn tortillas that are filled with a savory, spicy, and tangy mixture of black beans, kale, and bacon, rolled-up and then deep-fried until golden and crispy.
In a large pan, over medium-low heat, add the bacon. Cook until lightly crispy, about 3 minutes per side. Remove the bacon, chop, and set aside. Reserve bacon grease.
Whisk together the lime juice, olive oil, salt, chopped jalapeño, and cilantro. Toss the chopped kale with the lime marinade in a mixing bowl. Mix well and set the bowl aside to marinate.
Heat 2 tablespoons leftover bacon grease over medium heat. Sauté onion for 2 to 3 minutes and then add garlic until tender, for an additional 2 minutes. Add beans (with liquid). Bring to a boil. Mash beans with a masher and cook until slightly thickened, 2 to 4 minutes. Add marinated kale and cooked and chopped bacon.
Warm corn tortillas on a comal (griddle) so they are pliable. Add some black bean mixture down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled.
In a deep pan heat half-inch of vegetable oil over medium heat until it is very hot. Carefully place the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turnover at least once using tongs and then drain upright on paper towels to allow excess oil to drain.
Garnish flautas with toppings of your choice.
Notes
Warm corn tortillas before rolling to avoid cracking.
Use toothpicks to secure the flautas and try to not use too much stuffing.
To keep the flautas warm while frying remaining batches, place them in the oven until ready to serve.
Kale substitutes: collard greens, green chard, or spinach