Seasoned black beans and corn smothered in cheese, rolled in a flour tortilla, and baked to crispy perfection. These Cheesy Baked Black Bean Flautas make an easy (and tasty!) meal, snack, or appetizer!
Every once in a while I’ll come up with a recipe that can be eaten for literally any meal of the day and it truly is a thing of beauty. Even better is the fact that not only are these tasty flautas great for breakfast, lunch, and dinner, but can pull their weight as an appetizer too!
Flauta Fiesta Friday FTW!
Add scrambled eggs to the filling for a breakfast flauta that’s sure to rock your plate, pair it with a side salad for a balanced lunch, or go all out with a taco night spread featuring these feisty flautas.
Hellooooo most versatile recipe ever!
Start to finish, you can have these baked tortilla rolls on the table in twenty minutes and you’re absolutely going to want to pair them with a hearty drizzle of your favorite hot sauce and Sabra’s Farmer’s Ranch Greek Yogurt Dip, the combination is epic!
Better yet, just dunk the entire thing in there:
This dip rivals other ranch, seriously! I may have elbowed my husband out of the way a few times… The two of us are always bound to turn eating into a competitive sport. Speaking of which, is this not the most amazing game day recipe!? Do it.
Cheesy Baked Black Bean Flautas
Now typically flautas are fried tortilla rolls but, since I prefer mine on the lighter side, I bake them. Feel free to fry them up in a skillet if your feeling feisty (um, YUM!), but know that if you bake them instead you get to add MORE CHEESE! It’s a simple equation really: saved calories via baking + tasty veggies = lots of room for a mountain of cheese.
I win at math!
Ready to get cooking? Here’s the recipe for these cheesy baked black bean flautas!
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Cheesy Baked Black Bean Flautas
Yield 7 flautas
- 1 cup black beans
- 1 cup corn, (steamed or canned)
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- a pinch of salt, to taste
- 7 large flour tortillas (8-9 inch diameter)
- olive oil, as needed
- 4 oz grated cheese (cheddar, colby, gouda, mozz)
- 1/8-1/4 tsp paprika
- 1/8-1/4 tsp garlic powder
- hot sauce (I used Sriracha) to taste
- Sabra Classic Guacamole
- 2-4 TBSP Greek yogurt or sour cream, for topping guac
- Sabra Farmer's Ranch Greek Yogurt Dip
OPTIONAL EXTRAS: cilantro, lime juice, red pepper flakes, fresh salsa, bell peppers, and you can even add some fresh diced jalapeño peppers for a kick!
An olive oil spray come in handy for this recipe if you have one handy, but a trusty bottle of your favorite healthy oil will work too! Simply use what you have on hand! I've used both plain oil and spray oil (in a trusty propellant/additive-free container) and either works great!
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil + spritz with a little olive oil to coat
- If using canned beans, drain and rinse for best results.
- In a bowl, combine black beans, corn, chili powder, garlic powder, cumin, and a pinch of salt.
- Mix + set aside.
- Snag a tortilla from your stack, then spray or rub one side of the tortilla with olive oil and then add approx. 2 TBSP black bean filling to the center of the non-oiled, dry side of the tortilla.
- Top with a layer of cheese and roll, tightly.
- Place rolled tortilla seam-side down onto the baking sheet.
- Repeat for each tortilla until you have 7 tortillas on your baking sheet. Leave some space between each one and feel free to secure them with toothpicks if needed.
- Give the tortillas one last light spritz or brush of oil to help them crisp up nicely in the oven, then sprinkle with paprika and garlic powder for extra flavor!
- Bake on the center rack of your oven for 10-15 minutes, or until golden and crispy!
- Give them a few seconds to cool, drizzle with Greek yogurt ranch + your favorite hot sauce, and dig in!
- If desired slice each flauta in half + BAM! 7 just turned into 14!
- Serve with all your favorite dips, including my new favorites: Sabra Guacamole and Farmer's Ranch Greek Yogurt Dip. Delicious!
Jazz things up even further by adding a little ranch dip to the guacamole as a third dipping sauce. The two combined are pure magic! There's a local restaurant here that serves guacamole ranch with all their appetizers, and for good reason too - it's fantastic!For extra crispy flautas, snag a wire baking sheet (if you have one!) and place the tortillas atop that, then place the rack onto your baking sheet (no need to oil the sheet if you're using this method) - then baked as directed! Since both sides of the flautas are exposed at once, each side is able to crisp up a bit more and deliver more crunch in every bite!Gluten-Free? Swap the traditional flour tortilla for tasty corn tortillas and you're golden!
special diets and swaps
vegansaurus chefs: No cheese? No problem! Use your favorite sub or simply skip the cheese entirely, adding extra veggies to fill each flauta. Skip the ranch; add extra guacamole!
t-rex chefs: Feel free to add scrambled eggs or chorizo for some tasty breakfast flauta action, or add a little seasoned chicken/steak/beef to the mix too! To avoid overstuffing the flautas, stretch the filling into a few extra tortilla rolls and you’re good to go.
vegetarian chefs: All bases are covered; dig in!
gluten-free? I gotcha! Though flautas are historically made with flour tortillas, absolutely feel free to use corn tortillas instead! I do it all the time!
Click [here] for tips on working with corn tortillas.
These easy cheesy baked black bean flautas are simply amazing!
So what are you waiting for!? Take a bite!
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This post is sponsored by Sabra. All content and opinions are my own.
I’m super duper excited to be working with the awesome folks at Sabra, creating a few fun new recipes for your faces that I’ll be able to share with you for free on this crazy little food blog of mine. Thanks for allowing me to partner with brands I adore!
hungry for more?
Try my Baked Black Bean and Sweet Potato Flautas next!