Kathy Hester is an inspired vegan writer. It was a pleasure to review her earlier title The Vegan Slow Cooker (or for your kindle) a while ago and it's a pleasure to be sharing a recipe and review from her latest book, The Great Vegan Bean Book. Hester's first book was a delight – the approach to a meatless lifestyle that she shares is free of complexities. I've made countless recipes from her book and website, The Vegan Slow Cooker, in fact I have a batch of peanut butter jelly oatmeal in the slow cooker right now!

You might wonder how much there is to do with beans but Hester has a way of transforming these inexpensive, everyday ingredients into delicacies I would serve to carnivores and vegans alike. Her recipes are consistently successful and use normal day to day ingredients that you will likely already have in the pantry. She also keeps things simple, without sacrificing on taste.

In this title, Hester explores using beans, fresh or canned, to break through the stereotype that a vegan diet is dull and uninteresting. Not only are her recipes innovative, but she partners with Renee Comet who has been blessed with a gift when it comes to food photography.

To celebrate the release of Hester's latest book, I am sharing her Baked Arugula and Bean Flautas — and I'll admit that this is the first time I have ever cooked with arugula! After the recipe you'll also find a giveaway — you might be the lucky winner of a copy of this awesome vegan cook book.

I love the color of the beans against the green of the arugula, and there's a delightful peppery flavor that comes from the greens too.

Baked Arugula and Bean Flautas

Recipe Type : Gluten Free Cuisine: Mexican Author: The Great Vegan Bean Book Serves: 12 Ingredients

1 to 2 tablespoons (15 to 28 ml) olive oil

(*use water or broth)

¼ onion, minced

2 cloves garlic, minced

2 small tomatoes, minced

1 cup (20 g) minced arugula or other green

1 1/2 cups (257 g) cooked pinto or black

beans or 1 can (15 ounces, or 425 g),

rinsed and drained

1 teaspoon marjoram

½ teaspoon salt (smoked or plain)

½ teaspoon chili powder

2 teaspoons minced cilantro

12 taco-size (6-inch, or 15 cm) ﬂour or corn corn tortillas (gluten-free) Instructions Preheat the oven to 350˚F (180˚C, or gas mark 4). Oil a sheet pan *or line with parchment paper. Heat the oil in a large sauté pan over medium heat. Once hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes, arugula, beans, marjoram, salt, and chili powder. Mash the beans as you are stirring so that they are like refried beans. You can add water as needed if the mixture dries out too much. Stir in the cilantro and remove from the heat. If your tortillas are too stiff to roll, microwave them for a few seconds. Place a couple of tablespoons of the bean mixture in each tortilla, roll up, and put seam side down on the sheet pan. Bake for 15 to 20 minutes until crispy, turning them over about halfway through (the softer your tortillas are, the longer they will take to get crispy).

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These flautas are very versatile. We had them for breakfast but I can see them making a delicious lunch or dinner too. Depending on your preference, you could also add hot sauce or vegan cheese to the bean mixture to suit your preferred taste.

This book is available on Amazon or .

Kathy's latest book, The Great Vegan Bean Book is full of recipes just like this that can give you fresh ideas for breakfast, lunch or dinner. Leave a comment below and enter the giveaway for a chance win a copy of this awesome book.

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