Mexican Bean Flautas | Crispy Spiced Street Food

Finely chop the onion and crush the garlic cloves. Rinse and drain the black beans thoroughly.

Heat a little sunflower oil in a pan, add the onion, and sauté until translucent for 3-4 minutes. Add the crushed garlic, ground cumin, and smoked paprika, then fry for half a minute until fragrant.

Add the drained black beans, 1 teaspoon of salt, and 2-3 tablespoons of water. Mash the beans with a potato masher or fork until creamy, leaving some rustic chunks. Cook for 2-3 minutes until you get a thick, spreadable mash, then remove from the heat.