Ingredients

1 1/2 tbsp. olive oil

1/2 c. small diced yellow onion

1 1/2 c. small diced red bell peppers

1 Serrano pepper

2 clove garlic

1 can corn

3 large russet potatoes

1/2 c. sour cream

6 oz. cream cheese

6 oz. pepper Jack cheese

1 tsp. Sea salt

1 tsp. Black pepper

1 bunch green onions

1 can tomatillo peppers

2 c. canola oil

8 small flour tortillas

1 can black beans

1 pasilla pepper

1 avocado

Fresh cotija cheese (queso seco)

c. cilantro

Toothpicks

Preparation

Step 1In a large sauté pan, over medium high heat, add 1 tablespoon olive oil and sauté yellow onion, 1/2 of the red bell pepper, and serrano pepper for 3 minutes. Add garlic and sauté 1 minute more. Turn off heat, add corn, and set aside. Mash potatoes with potato masher, fold in sour cream, cream cheese, pepper jack, and salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the pepper and onions. Season to taste with salt and pepper. Keep warm.Step 2In a small sauté pan, over medium heat, add remaining olive oil and sauté the rest of the red bell peppers briefly. Add in 1/3 more of green onions, then tomatillos. Let simmer 5 to 6 minutes, then puree with a stick blender. Keep warm.Step 3Preheat oven to 250 degrees F; fit with a sheet pan and rack. Set up your prep area while canola oil is heating (to 350 degrees F). Have tortillas, dish of beans, potato mixture, pasilla peppers, avocado, and toothpicks at hand, as well as a plate lined with paper towels for draining.Step 4Place flour tortilla on dry work surface. Top with approximately 1/3 cup potato mixture, then lay about 3 tablespoons black beans along one side. Top with 2 strips pasilla pepper and avocado. Roll tightly, burrito style, and seal with a toothpick; set aside and repeat.Step 5When all are assembled, check oil temperature and gently add to pan, maximum 4 at a time. Do not crowd. Turn frequently, and be careful, because they can brown quickly. Drain briefly on paper towel, remove toothpick, and keep in warm oven.Step 6Place 1/4 cup tomatillo sauce on each plate, cut flauta in half on the diagonal, and lay 1 piece down and stand 1 up. Grate cotija cheese over all and sprinkle with cilantro, remaining green onions. For main course, serve on a large plate, double the sauce, and add 4 cut pieces, all up. Garnish and serve.