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1. Thaw corn, if frozen; drain well. In a medium bowl combine fresh or thawed corn, tomatoes, red onion, cilantro, lime juice, and 2 teaspoons of the oil. Set aside.
2. Trim fat from meat. Cut meat into 1/2-inch pieces. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook until brown. Add beans, broth, the water, and mole sauce. Cook and stir for 1 to 2 minutes or until heated through. Using the back of a wooden spoon, slightly mash beans.
3. To assemble flautas, spoon meat mixture along one side of each tortilla. Roll up tortilla; secure with wooden toothpicks. Lightly coat outsides of flautas with cooking spray.
4. Using paper towels, wipe out skillet used to cook meat mixture. In the skillet heat 2 teaspoons of the remaining oil over medium-high heat. Add four of the flautas. Cook for 4 to 6 minutes or until brown and crisp on all sides (remove toothpicks as needed). Remove from skillet and keep warm. Repeat with the remaining 2 teaspoons oil and the remaining four flautas. Serve flautas with corn mixture.