Veggies and Kitchen sink baked chicken Flautas....

I was originally not going to post this recipe... Why? Not too sure.. But after the second night of eating them... And the kids devouring them... Kamal said that I should definitely share. So unfortunately I do not have a picture of what they look like when done... But instead I have Annie and Nate eating them;)


I love the fact that the kids devoured them... Getting them to eat beans and veggies is always a bonus! I have noticed though that now that we have started juicing almost every morning.... They are eating more veggies and liking them! Well really Miss Picky Pants... She has always been my tough eater! Nate will eat anything you give him!

Today's juice was special for Daddy... Special because I don't like ginger and this had a ton!
It involved... All organic...
1 bunch of kale
1/2 pound of spinach
4 carrots
2 red apples
1inch of ginger
His bright green juice gave him supper powers! Or at least that is what he thought! Annie stayed far away from it today because we also had fruit smoothies... Nate on the other hand drank 2 cups full!!


Back to the baked yummies....

















What you will need...
-2 chicken breasts cooked and shredded (I had left over rotisserie chicken)
-1 can pinto beans drained and rinsed (can use black too)
-1/2 red onion chopped finely (or whatever kind you have)
-1/2 red pepper chopped fine
-1/2 green pepper chopped fine
-2 cloves garlic minced
- about 1 cup frozen corn (defrosted by running under cold water)
-about 1/2 cup salsa (heat of your choice)
-1/2 Tbl cumin
-1/2 Tbl chili powder
-salt and pepper to taste
-2 big handfuls of shredded cheese
-10 flour tortillas (I used fajita size)
-anything else you want to chop and put in
-sour cream and guacamole for dipping!


Method....
1. Preheat oven to 375
2. Line a baking sheet with parchment paper
3. In a large bowl place all ingredients except tortillas. Mix until everything is married and happy.
4. Take a tortilla and place 2 large soup spoon full of mixture into tortilla. Or as thick as you would like.
5. Roll and place seam side down. Leaving about an inch around each one.
6. Repeat for all tortillas
7. Bake for 15-20 minutes keeping your eye on them so the edges get crispy... Not burnt!
8. Serve with sour cream and or guacamole.... And enjoy!