1 teaspoon oil, plus more for browning
1 small onion chopped
2 teaspoons Taco Seasoning
4 cloves garlic chopped
2 (15 oz.) cans pinto beans, drained and rinsed
1 (4 oz.) can mild green chilies, drained
juice of 1/2 lime
1 cup frozen sweet corn thawed
10 - 8 inch tortillas
Preheat oven to 400 degrees, line baking sheet with parchment paper.
Heat 1 teaspoon oil in a saute pan over medium heat. When oil is glistening add onions and cook until soft about 5 minutes. Add taco seasoning and garlic, cook for 30 seconds. Remove from heat and cool slightly.
Place beans, chilies and lime juice in a large bowl. Mash with a potato masher until a paste forms. Fold in onion mixture and corn.
Place 2 heaping tablespoons of filling, spread in a line along the left side of the tortilla, making sure the filling reaches the edge. Roll the tortilla left to right and place seam side down on baking sheet.
Brush the tops with oil and bake for 10 minutes. Remove from oven and turn the Flautas over and brush with oil. Bake an additional 5-7 minutes or until they are golden brown and crispy on both sides.
Serve with Ranch Taco Dipping Sauce.