1/2 pound dry Black Beans rinsed
2 teaspoons Chicken Powder (or vegetable powder if making vegetarian)
1 teaspoon Granulated Garlic
1 teaspoon Onion Powder
1 Tablespoon Liquid Smoke
1 Tablespoon Olive Oil
3 cups Water
1/2 pound seeded and finely diced Roma Tomatoes
1/4 cup finely diced White Onion
2 Tablespoons washed and finely diced Cilantro Stems
1/2 teaspoon ground Pepper
1/2 teaspoon Kosther Sea Salt
1-6 finely diced Chiles (optional, depending on desired spice level)
4 oz grated Jack Cheese, or any other mild cheese you'd prefer
10 Soft Taco Flour Tortillas
Place beans, chicken powder, granulated garlic, onion powder, liquid smoke, olive oil and water into an instapot and pressure cook on high for one hour.
Once the hour is up, allow the pressure to release naturally for 10 minutes. Then finish releasing the pressure and strain beans (you don't want them to be too wet).
Gently mix beans, tomatoes, onion, cilantro stems, pepper, salt, and chiles.
Warm tortillas and lightly coat with oil. I do this on a griddle by brushing the griddle generously with oil between each tortilla. I cook each tortilla for a few seconds on each side and transfer and stack on a plate.
When tortillas are ready for assembly, give the bean mixture a quick stir to release any steam, then stir in the grated cheese. You want to be sure to add the cheese at this later stage so that it can be evenly distributed throughout the pork mixture without clumping.
Preheat conventional oven -or- air fryer to 400 degrees.
Assemble: top the edge of a tortilla with about 4 Tablespoons of the bean mixture and roll tightly. Place in an Air Fryer basket or on a parchment lined cookie sheet. Make sure to allow space between each flauta.
Cook in a conventional or toaster oven for 20-25 minutes. In an air fryer for 6-8 minutes. Flautas should be browned at the edges and crisp.
Serve with your preferred condiments, such as cilantro, sour cream/crema, lime, etc.