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Recipe Thursday-Three Bean Chili Flautas with Kettle Cuisine Three Bean Chili

Posted on February 20th, 2013 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

At Kettle Cuisine they are passionate about food and are committed to cooking the best tasting, most wholesome soups. They deliver on this commitment by staying true to their pledge to only use top quality real food ingredients and to treat each ingredient the way it should be treated. This Three Bean Chili Flautas recipe was simple to make, a great way to use Kettle Cuisine’s Three Bean Chili and very tasty! It got me thinking as to what other ways that I can incoporate their soups into recipes. I served these flautas with sour cream, sliced avocado and lime wedges, with black beans on the side.

Three Bean Chili Flautas

Flautas Kettle Cuisine

Yield 12 Flautas

3 cups Kettle Cuisine-three bean chili (KC4100)
3 cups brown rice, cooked (991590)
1 cup monterey jack cheese, shredded (774209)
2 tablespoons lime juice (991987)
2 tablespoons cilantro, finely chopped
dash sea salt (CQS031)
dash fresh black pepper (CQP071)
12-12″ flour tortilla wraps (TU72491)

Combine all ingredients minus the tortilla in bowl. Place one tortilla on a flat cutting board and place 1/2 cup mixture in center of tortilla. Fold both sides of tortilla in 1/4 of the way and fold bottom and top of tortilla in 1/2 way, similar to a burrito. Flip entire tortilla over-seam side down. Repeat with remaining tortillas untill all of the filling mixture is used. Heat panini press or grill to high. Cook flautas on panini press until grill marks are visible and filling is sufficiently warmed through. Remove from press and cut in half on bias.

Note: If you do not have a panini press use a skillet and place a heavy flat pot on top to press the flautas. Extra filling can be refrigereated up to one week to make additional flautas at a later time.

Three Bean Chili

Three Bean Chili

Three Bean Chili-(VN, VG, DF, LF, GF) Red kidney beans, pinto beans, black beans, sweet corn, bell peppers and green chilies in slow-simmered tomatoes and Southwestern spices.

Recipe from Kettle Cuisine

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