Baked Black Bean and Sweet Potato Flautas

Baked Black Bean + Sweet Potato Flautas

I went full-on neurotic with this recipe.  I tested.  And tested.  And tested some more.  Poor me right?  I had to eat all those delicious flautas.  The horror.

Each time they tasted great, but I’m a bit ruthless.  It’s about time that veggies take center stage in a dish, and not just be an after-thought, slapped on our plates like a pile of sad peas.  Not that peas are sad, but when you spend hours slaving over a main course only to microwave a small pouch of buttered peas and pour them next to your “masterpiece” – well, that’s kind of sad.  Veggies need love too!  So, as always, I’m here to give vegetables first-billing.  Followed by my second favorite thing.  Cheese.
Oh come on – you knew that was coming! =)
Triple Bean Flautas
Baked Black Bean and Sweet Potato Flautas
[makes 9 cripsy & cheesy veggie flautas]

Baked Black Bean and Sweet Potato Flautas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree, appetizer
Cuisine: Mexican
Serves: 9 flautas
Ingredients
  • 9 corn tortillas
  • 1 cup of black beans
  • 1 cup mexi-corn [corn + colorful red/green peppers!]
  • 1 small/medium sweet potato
  • ¼ cup of diced white, yellow, or red onion
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp dried or fresh cilantro
  • ½ tsp cumin
  • ¼ tsp cayenne pepper or red pepper flakes [optional]
  • 2oz full-fat or ⅓ fat cream cheese, room temperature [optional]
  • 4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]
  • 1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa
  • salt and pepper to taste
  • all-natural olive oil spray or plain oil
  • parsley or cilantro + fresh veggies to garnish
  • salsa, guacamole, and sour cream for dipping
Instructions
  1. Pre-heat your oven to 425F.
  2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
  3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
  4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
  5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
  6. Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =) This trick works like a charm!
  7. Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
  8. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla.
  9. Place on a wire baking/cooling rack and seal with a toothpick, if needed.
  10. Repeat these steps until you have a rack full of flautas.
  11. Give them one more teeny spritz of olive oil to get them extra crispy [no-frying! whoo!] and set the rack baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up. Uber easy!
  12. Bake on the middle rack, at 425F, for 15 minutes.
  13. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
  14. Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! You can even whip up a small bowl of jalapeno ranch for dunking too! If you have any fresh lime or cilantro both will make a tasty garnish!

t-rex chefs feel free to add shredded chicken/pork or even steak to the flautas

vegansaurus chefs simply skip the cheese and add a little extra taco sauce or salsa to the mix. I made a vegan batch along with the cheesy ones & loved them!

craving pumpkin? try these fab flautas with my pumpkin-blackbean filling

wire baking rack faux frying technique

Vegetarian Black Bean + Sweet Potato Flautas

so… how was it?
Amazing!  The flautas were crispy, crunchy, cheesy, and savory with a hint of sweetness from the potatoes!  Stick a fork in me – I’m done!  [please don’t actually stab me with a fork]  They’re ridiculously yummy!  I love them.  Paul loves them.  We won’t share… So make your own! =)  They make a great game-day snack or a festive alternative to taco night!

For all you bean lovers out there, try this delicious spin on the above recipe:
Triple Bean Flautas
Still hungry?
Summery Chickpea & Pepper SaladIrish Potato NachosSalmon Fish Tacos
Lentil Veggie TacosMexican Chop ChopMexican Pizza Lasagna
Have you jumped on the savory sweet potato bandwagon yet? =)

Comments

  1. says

    Flautas are my favorite mexican dish!! I have been too intimidated to try at home just because I thought it meant frying in hot oil but in the oven?? I’m all over that!! OOh I’m excited. And hungry now.

  2. says

    Ooooh….those look so delicious!! Much healthier then the flautas at a mexican restaurant. I love sweet potatoes! I am so excited for fall and winter weather to have an excuse to make more dishes with them.

  3. Julie Snider says

    Yum! Favor? Anyway you could put a “print” button at the bottom to make your delicious recipes easier to print out? Thanks doll!

  4. says

    Ahh, you’re a saint for posting this recipe! I was drooling when I saw you post it on IG. Can’t wait to make these. Especially with all that cheesy goodness, yum!

  5. Amy B @ Second City Randomness says

    Speaking to my heart… I’m doing mexican tonight. Not sure how yet- but somehow working in the leftover taco dip my roommate has laying around…

  6. runwithspoons says

    Saw that you were in the Huffington Post! And it’s no wonder since all of your food looks absolutely to die for. Please excuse me while I go wipe some drool off my chin…

  7. Kelsey says

    This is one of my favorite flavor combos!! I’ve made black bean/sweet ‘tater enchiladas, but never flautas. Thanks for the recipe!!

  8. brendalosingitlittlebylittle says

    I will most definitely be trying these! I think even my sweet potato hater hubby would like them!!

  9. Meghan@CleanEatsFastFeets says

    Seriously. How do you even live with yourself and all this ridiculous goodness. Your talent blows me away every time!!

  10. says

    I REALLY need to get to the store and pick me up an oven-safe cooling rack! The only one I have is from Pampered chef and it has rubbered feet…sooooo not oven proof! :-/

    I’m adding this to the list of things to make…along with your Irish nachos, box ties, and whenever I EVENTUALLY get around to that damn squash casserole! Ugh, I need more hours in the day…and a faster metabolism so I can just eat constantly! Lol

  11. Sarah Bulmer says

    I am totally on the savory sweet potato bandwagon!! Can’t wait to try these for dinner tonight – perfect low cal, healthy recipe for me. =D

  12. Anonymous says

    It’s midnight my time, and I am ready to get out of bed and go make this! Looks yummy! I know what dinner will be tomorrow! Thanks for sharing!
    -em

  13. Mae says

    I made these tonight, and they were delicious!! I added a small can of green chiles, because I love them, and I had to use flour tortillas because it’s what I had. My husband and kidlets devoured them, and asked me to put these “in the rotation.” Thanks for a great recipe!

  14. says

    Found this dish on Pinterest and turned it into a quesadilla. Great meatless dish. Flavors melded well together and it was very filling. Thanks.

  15. Anonymous says

    Made these last night. Huge hit! Any tips on turning it into a freezer meal? Freeze before baking? Thanks! (LisaUkraine at gmail)

  16. Anonymous says

    These look delish, and I want to make them for a party on Saturday. To minimize my flustered insanity the day of the party, I am curious if you think the filling would keep if I made it a day or two ahead of time and filled them and baked them the day of the party?

    Also, I am curious if you think the filling would be good in wonton wrappers? (I saw another recipe for mini-tacos that used them.)

    In any case, thanks for your help, and I am looking very forward to trying them out!

    • says

      Absolutely! Making the filling ahead of time will work fabulously and save you prep time before the party =) While I love won-ton wrappers, they tend too cool down rather quickly and also don’t hold much filling in them, so the corn tortillas might be easier on you since you wouldn’t have to roll as many. They can also be sliced in half before serving depending on the number of guests! Let me know how the party goes! =) So excited you’ll be making these!

  17. says

    These tasted good but the damp paper towel trick didn’t do anything for my sweet potato. It was shrivelled up and dry. AND mine did not stay rolled up, it was impossible to turn them over once on the tinfoil. Is there a technique to rolling these? I didn’t put toothpicks in because I was afraid they would burn in the oven. Erg.

    • says

      Haha glad they tasted good! <3 What wattage is your micro? It might be a bit higher than norm or or the spud was small and needed less cook time? No worries – they are uber forgiving! The trick for rolling the tortillas is in the toothpicks silly! When the “steamed” tortilla begins to crisp up in the oven they naturally start to move and attempt to take the shape they want to take [which is to open up! lol] so the toothpicks keep them in check! Using the wire rack technique mentioned in the post above helps as well! <3 xo

  18. says

    I can’t tell you how happy I am that I found your blog. your recipes are just what i need now that the hot summer days are hitting us, and heavy oily meaty foods are just not cutting it for me on the hunger satisfaction meter. Last night I made the Mushroom and Brie soup, it was perfect and my husband couldn’t get enough. Today I made the vege flautas, these are pure gems and are so delicious, I might make more tomorrow, and sometime this weekend we will be having the salmon tacos(i bought a bag of 75 corn tortillas on purpose). Thank you for your amazing recipes!!

  19. says

    I’ve been waiting weeks to make these delicious looking things!!!!! They are AWESOME!!! Thank you so much!!!!! Love them, LOVE THEM!!!!

  20. says

    Saw this recipe on Pinterest..added some shredded chicken and homemade salsa….so yummy!!!! Hubby liked them so much he had 5 for dinner!

  21. Trish says

    where does the cream cheese come into play? Mix it with the potato before adding to the black bean mixture or just cube it and mix in with the black beans/corn?

    • says

      It’ll work any which way! You can mix it in with the potatoes or even with the shredded cheese. It’ll all melt down together so whichever method works best for you should be perfect =) Hope you love them!

  22. says

    This was absolutely delicious! One of my 3 1/2 year olds gobbled his up, the other one ate five bites (which is a lot for her since I didn’t add any meat to it). Even my meat & cheese loving husband, liked these (and that says a lot)! I know it’s not vegetarian this way, but for breakfast I fried an egg and served it on top of one of the left-overs. Yum. Thank you so much for a healthy and delicious recipe.

  23. Emily says

    I happened upon this recipe on Yumprint. I marked it because we wanted sweet potato burritos for dinner. I didn’t actually plan to follow your recipe. Until I read your preview and I had to try it. What a great success!! It was delightful. For the first time in forever everybody loved it. Let me say it again, EVERYBODY LOVED IT!!! Thank you for posting and for perfecting. You made my day. Its our new family favorite.

  24. aml says

    I made these and they didn’t come out so good. The onion and peppers did not cook all the way through; not even close. I turned my oven down to be able to bake them longer because of this, but the tortillas got crispy way too fast at 425. I recommend sautéing the peppers and onions a bit before combining everything. And specifying how to cut all the vegetables would definitely help (e.g. peppers and sweet potato).

  25. Janette Lynne says

    These were amazing! I turned mine after 10 minutes for even browning but the oil spray and cooling rack backing trick worked perfectly for me! Thank you for this!

  26. Samantha says

    I made these for my very picky (and strictly organic) 19 month old and they were a hit!
    I should add my husband and MIL loved them also.
    I omitted the cayenne pepper, used mild green chilies with regular sweet corn in place of the fiesta corn and sautéed the onions before adding them. I also didn’t use cream cheese.

    They turned out fantastic! Thank you so much for the recipe.

  27. Emily Phillips says

    The Saint Louis University Dietetic interns LOVED these! We had an early Cinco De Mayo party last night and I brought these- they did not last!

  28. says

    ahhh gotcha! Sorry about that! I tend to like the texture of slightly al-dente vegetables but realize everyone has different tastes! I’ll update the post for you an add that in as a note. Thanks for the feedback!

  29. Amie says

    Just wanted to let you know that I tried this recipe, and love it! Posted it on my blog, and linked you to it :) Thank you so much for sharing!

  30. Jessica says

    I’m attempted these bad boys right now for tomorrow! Cooked my black beans in the crock pot today. Sweet potato is in the oven…I must be the only person in the world who refuses to get a microwave :) really excited about this recipe

    • says

      Haha yay!!! Hope you loooooooove them! I was anti-microwave for ages and didn’t cave until our first big kid house came with one and I fell victim to the convenience! Nothing beats oven baked though! <3 go you!

  31. HealthHappy says

    These were divine! We only had six corn tortillas, so I saved the extra filling for tomorrow to use in some whole wheat burritos. I used salsa verde that I had left over from the black bean soup recipe (another fave), ancho chili powder, Southwest Blend frozen corn, and some nondairy jalapeño Jack style cheese, and served them on a platter covered with sliced romaine and diced tomatoes and added some chunky style salsa on the side for dipping. My husband ate four of them! Very easy and VERY tasty. Loved the crispiness of the tortillas. My husband asked what I did to them to give them a little bit of a sweet taste. Can’t wait to make these again!

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