Baked Black Bean and Sweet Potato Flautas

These cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too! 

These cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too!

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. I wanted them to be downright irresistable.

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 of a main dish… well, that’s kind of sad. Veggies need love too! So, as always, I’m here to give vegetables first billing. Followed by cheese, glorious cheese.

Oh come on – you knew that was coming!

Baked Black Bean + Sweet Potato Flautas

Baked Black Bean and Sweet Potato Flautas

Baked Black Bean and Sweet Potato Flautas

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Baked Black Bean and Sweet Potato Flautas

Prep

Cook

Total

Yield 9 flautas

These cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too. I can't wait for you to try them!

Ingredients

  • 9 corn tortillas
  • 1 cup of black beans
  • 1 cup mexi-corn [corn + colorful red/green peppers!]
  • 1 small/medium sweet potato
  • 1/4 cup of diced white, yellow, or red onion
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried or fresh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper or red pepper flakes [optional]
  • 2oz full-fat or 1/3 fat cream cheese, room temperature [optional]
  • 4-6 ounces of grated cheese, plus extra to taste!
  • [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 dunking

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!

special diets and swaps

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 and LOVED them!

substitution shenanigans: try these fab flautas with pumpkin or butternut squash if you’re out of sweet potatoes or simply want to mix things up a bit! I also love these with my vegetarian triple-bean filling.

No corn tortillas? No problem! Traditional flautas are made with flour tortillas, so feel free to use those as well! Any way you roll them, they’re delicious!

my secret weapon:

wire baking rack faux frying technique

I use my Nonstick Wire Cooling Rack to help the flautas bake themselves to crispy perfection. Elevating the tortillas allows them to get uber crispy on each side, without me having to stick half my body into the oven to flip them. Considering I’m borderline the clumsiest person every, these cooling racks are a lifesaver! I suppose they also come in handy for baking too.

Vegetarian Black Bean + Sweet Potato Flautas

so . . . how are they?!

Amazing! These baked 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!)

These feisty flautas are ridiculously yummy! I love them. Paul loves them. We won’t share… So make your own! <3

Whip up these easy cheesy baked black bean and sweet potato flautas as tasty game-day snack or a festive alternative to taco night! They’re great with pretty much everything… especially guacamole and a hearty veggie salad.

Do it!

Baked Black Bean and Sweet Potato Flautas

 :: PIN IT for later ::

Have you jumped on the savory sweet potato bandwagon yet? What are you waiting for!?

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Comments

Jessen

Hey Jenn…. LOVE the Microwave Trick!!! Genius =)

Shari D

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.

Chelsea @ahintofhealthy

Those look amazing!

Sprint2theTable

I just realized I cannot read the word “flautas” without an accent. These look fabulous!

Tiffany @ Cute Dogs and Hugs

I need to stop reading your food posts at 10AM. It gets me too hungry for dinner!!

Masha

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.

Brittany Cordon Allred

These look FABULOUS. I’m definitely going to give them a try this week!

Julie Snider

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

Sabrina @ Work It Ms Jackson

You’re making me hungry right now, and in the mood for EXACTLY those! They look scrumptious!

Amber

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!

Kim

I don’t care that it’s only 9:15 in the morning – I want these now!! They look SO good! 🙂

Jenn @ Peas and Crayons

Ok I’m totally quoting Anchorman now! “Dorthy Mantooth is a saint! A SAINT!”

So excited for you to try them Amber! =)

Jenn @ Peas and Crayons

You know you want to make these riiiiiiight now! 😉 hehe thanks Sabrina! mwah!

Jenn @ Peas and Crayons

I will! Anything for you Julie! Any clue how to add one? I’m going to have to research my butt off today, eh? 😉

Dana @ Conscious Kitchen Blog

These sound delicious! Love me some Mexican food and sweet potatoes, so these are basically the best combo ever.
~Dana, http://www.consciouskitchenblog.com

Amy B @ Second City Randomness

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…

Sabrina @ Work It Ms Jackson

Yes, I do! I just wish I wasn’t at work. Looks these will be going on next week’s menu for sure! 😉

runwithspoons

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…

Jenn @ Peas and Crayons

I’m not a doctor or anything… but you’re looking pretty sick to me. Maybe you should go home immediately. I’m certain you might
be contagious.

😉

Jenn @ Peas and Crayons

Thanks darling! Yours always does too!

Jenn @ Peas and Crayons

taco dip? quesadillas! BAM!

Jenn @ Peas and Crayons

Yay!!!! Thanks Brittany!

Jenn @ Peas and Crayons

ahhhh nooooo don’t ever stop! haha pack snacks! =)

Jenn @ Peas and Crayons

OMG YES!!!!!!!!!!!! SO SO SO TRUE!

Tiffany F.

I have snacks but I want flautas! Please bring me some! You’re due for a trip to Boston anyway… Might as well come bring me some food!

Jenn @ Peas and Crayons

bahaha I am UBER overdue for a Boston trip! My family has been bugging me to come visit for far too long =) I’ll see what I can do 😉

Bana Abdulla-Wilkins

Those look delicious! Just found your blog, I love the title and I think what I ate Wednesday is a fabulous idea 🙂

Jenn @ Peas and Crayons

Ahhh thank you!!!! So happy you found me!

Natalie O

WOW! The flautas look awesome! That wire rack definitely is the key to crisp baking 🙂

Colby Dixon

I can’t wait to try this!!

Kelsey

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

brendalosingitlittlebylittle

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

Jenn @ Peas and Crayons

Yay!!!! I hope you guys adore them!

Jenn @ Peas and Crayons

annnnnd now I want enchiladas too! =)

Jenn @ Peas and Crayons

haha thanks Kim!

Cat @ Scots r Fun

oh holy my.

Slim Pickins Kitchen

Yaaaaaaaaaaaaaay! I’ve been swooning over these bad boys after seeing you post them on Instagram. Holla!

Katie Arnold

YUM.EEEE!

Jenn @ Peas and Crayons

thanks Katie =)

Jenn @ Peas and Crayons

They’re so. flipping. good.

Elle Jaye

This looks so good. Can’t wait to try it out !!!

Meghan@CleanEatsFastFeets

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

Jenn @ Peas and Crayons

I eat. A LOT! =) haha thanks Meghan — totally blushing over here!

Lisa

Oooh, these look amazing. I love both black beans and sweet potato. Could I persuade you to come share on my Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/09/farm-girl-friday-blog-fest-2.html

Heather Powers

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

jillian m.

You had me at sweet potato. Adding these to my ever-growing dinner list!

Jenn @ Peas and Crayons

Yay!!!! Thanks Jillian!

Sarah Bulmer

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

Koko @ Koko Likes

YUM YUM YUM girl these look delic

M the Fashionista

What is the optional cream cheese for? Do you mash the sweet potato or dice it up? Recipe looks delish, love mexican vegetarian recipes!

    Jenn @ Peas and Crayons

    The cream cheese just makes them cheesier — not needed though! And the sweet potato can be prepped any way you’d like! I microwave mine and then scoop out the insides! =) Hope that helps! xo

Anonymous

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

    Jenn @ Peas and Crayons

    Bahaha no sleep-cooking for you! Though it would be a little hilarious =) Let me know how they turn out! I’m so excited you’ll be making them!!

    Emily

    Didn’t want to wait for dinner so I made them for lunch this afternoon! So delicious! Everyone enjoyed them! By far a new Fav! Thanks again for sharing!
    -em

    Jenn @ Peas and Crayons

    eeeeeeeeeeeeeee!!!!! I’m so so glad! I’m smiling like a little kid that just found a cookie between the couch cushions – haha! Thanks Emily!

Erika Vernon

Do you mind if I share this recipe on my blog?

http://exploringthekitchen.blogspot.com/

Peggy G.

Genius trick! And these sound oh so tasty, girl =)

Mae

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!

Chablis Scornavacco

These look amazing! Can’t wait to try them 🙂

Anonymous

Made tonight and loved them as well!

Keianna

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

Keianna

Found this dish on Pinterest and turned it into a quesadilla. We loved the flavors and found it very filling. Thanks.

    Jenn @ Peas and Crayons

    ahhh yay! thanks Keianna! I adore it as a quesadilla and enchilada filling too – I’m so thrilled you like it!

Anonymous

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

Beja {Howdy-Honey.com}

We ate this Saturday night, and it’s all I can think about.

Beja {Howdy-Honey.com}

Made these on Saturday. Can’t stop thinking about them. Making them again tonight.

Candace Karu

LOVE this recipe – Hot Habanero Cheddar is one of my favorites! Can’t wait to share it with my Cabot friends on Facebook.

natalie

These were totally delicious..and very easy to make. My husband does not rave about my dinners but he said he could eat this every meal! Score

    Jenn @ Peas and Crayons

    Ahhhh cue the happy dance! I’m so glad both of you loved them! Convincing picky eaters to faceplant into veggies is pretty much my main purpose in life =) Thanks Natalie!

Naomi

Can these be made with flour tortillas or are the corn tortillas a must?

    Jenn @ Peas and Crayons

    Absolutely =) You can skip steaming them since they’re already soft but def use oil to help them crisp up in the oven! <3

synergy

Made these tonight….huge hit!!! Thanks for the great recipe, excited to try some different variations!!!!

Princess Dee

I made these for dinner and they are yummy!! They also smell so good while cooking. Thank you!!

Anonymous

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!

    Jenn @ Peas and Crayons

    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!

Michelle Hamilton

Will flour tortillas work for this recipe? That’s all I have in my pantry and I want to make these tonight!Thanks! They look relish!

    Jenn @ Peas and Crayons

    They’ll absolutely work! Use a little extra spray oil and you might need to bake for a little longer to crisp them up but they’ll work! 🙂

Beja {Howdy-Honey.com}

We are addicted to these. We have been eating them weekly for a month already. My husband begs for them!

Lisa

We loved these. Thanks for the phenomenal recipe! I keep craving these so I’m making them again tonight! 🙂

ChrissyNeedsGrace

I didn’t have all the ingredients and these still were delicious. If all the family members enjoy the recipe, it’s a winner!! 🙂

Kim@Snug Harbor

We made these tonight and they are a winner!!

lynnskeecat

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.

    Jenn @ Peas and Crayons

    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

ss123456789

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!!

Elisa

Just made these for dinner. BIG HIT! Thanks for perfecting this delicious recipe!

jennw

Just finished eating these- they are great! Thank you for the recipe!!!

lovinglifeinSC

Just had them….used some tilapia in place of the sweet potato…so good! And they were crispy enough without broiling.

MZ

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

Nikki

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

Trish

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?

    Jenn @ Peas and Crayons

    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!

Anikka

Looks delicious! A lot like this Kashi frozen dish entree that i LOVE https://www.kashi.com/our-foods/entrees/kashi-frozen-entrees-spicy-black-bean-enchilada

Theresa @ Two Much Fun

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.

Emily

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.

A

do you dice or mash the potato?

Jenn @ Peas and Crayons

I mashed them with a fork 🙂

Crystal

Just made these tonight. Delicious and very filling! Thanks for a great recipe.

Sarah McMullin

YUM and vegetarian to boot!! Shared on my blog: http://simplyfitandclean.com/2013/10/24/superfoods-ten-sweet-potato-recipes/

Patty White

These were amazing. Love the sweet potato!

Sharon B

I made these tonight and they are amazing! Can’t wait to try more of your awesome recipes!

aml

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).

Janette Lynne

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!

Courtney Metcalf

This was amazing! Thank you so much for posting! Absolutely loved it!

Samantha

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.

Emily Phillips

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!

Jenn @ Peas and Crayons

Ahhh that’s great! Thanks Emily!!!!!

Jenn @ Peas and Crayons

That’s fabulous news! I’m so glad you all enjoyed it! Thanks Samantha!

Jenn @ Peas and Crayons

You’re welcome! Thanks for making them! =)

Jenn @ Peas and Crayons

I’m so glad the trick worked and happy you loved them too! Thanks Janette!

Jenn @ Peas and Crayons

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!

Amie

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!

Chandni

I only have flour tortillas on hand, think they would still work fine? Thanks!

Jenn @ Peas and Crayons

Absolutely! Bake times might vary a teeny bit so keep an eye on them so they don’t burn and you’re good to go!
Xo
Jenn

Mary

Awesome tasting recipe. Thank you. I make it a lot

Jessica

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

    Jenn

    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!

Cass

These are delish! My whole family enjoyed them. I think I’ll try them with flour tortillas next time though. Thanks for a great recipe!

HealthHappy

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!

    Jenn

    Thanks so so much!!!! I’m so glad they were a hit! You’re making me want them again for dinner tonight! #totallyhappening!

HealthHappy

Also pinned it on Pinterest. Sharing the love!

    Jenn

    awww yay! Much appreciated!!!

Ashley Tukiainen

Yum! I subscribe, but I was combing pinterest for taquitos/flautas, and I got all excited when I realized this one was yours, lol.

Heather Robbins

We tried these today, and yum! My husband doesn’t like black beans (he reminds me of this whenever I try to make something with them) and he ate three while watching the football game – then three more for dinner. My 7-year old ate two for dinner without stopping! Of course, I put in more filling than you did, so they were more like mini burritos than tacos, but still quite tasty. Next time I’ll control myself and get them the right size.

Thanks!

    Jenn

    Yay!!!! Total dinner victory – love it Heather! Burrito-fy them all you want – I stuff the filling into taco shells sometimes and totally go the overflowing route too 😉 So happy you all enjoyed them!

Emily

These were super easy and super yummy! My picky husband even likes them! Thanks for the great recipe!!!!!

    Jenn

    Super excited y’all tried and loved them! Hooray for getting the hubs on board! Mine is ridiculously picky as well so anytime I can get his approval on a recipe it’s like the best day ever! Thanks so much Emily! <3

Heather

SO delicious! I used kidney beans cut in half instead of black beans because there was none at the store I went to. Used mozzarella cheese grated with cream cheese. Threw in some jalapenos to the veggie mix too. SO DELICIOUS. My fiance is super picky and he only stopped eating them because he couldn’t fit anymore in! Love it. Thanks for the recipe! The tortillas in the micro worked great and oil on one side of them worked to toast them up nice and crispy!

Brent @ Cookapalooza

Made these last night for dinner! Really enjoyed them topped with shredded lettuce, tomatoes, low-fat sour cream and salsa! My oven runs hot so I just had to lower the temperature so the edges of my flautas wouldn’t burn. Great recipe!

    Jenn

    Thanks Brent! So glad you enjoyed them! 🙂

Becky

I made these tonight and really loved them! I had enough filling for 12 and my family ate every last one! The tortillas were perfectly crisp and the filling had a nice savory sweet flavor with a touch of spice. We dipped them in sour cream. Thanks for the recipe :).

    Jenn

    Woooot! So glad y’all loved them Becky! It always makes my day to hear it! 🙂

Donna

I have a butternut squash to cook. I wonder if I could use that rather than the sweet potatoes?

    Jenn

    Yes, absolutely Donna! They’re great with butternut as well! 🙂

Delina

I made these a couple days ago for the first time and my husband was over the moon for them! Absolutely loved them and so did the rest of the family. It was tasty and easy to make which are winners all around! It will definitely be a regular meal in our house now.

    Jenn

    So so happy to hear it Delina, thanks! 🙂

Melanie Guilbault

Made these for dinner. Yum!!! I intended to eat 2 and forced myself to stop at 4. My 10 year old licked his plate clean too.

Thanks for a great recipe.

    Jenn

    So thrilled y’all enjoyed it Melanie! Haha and 4 is a must here too 😉 xoxo

Lauren

Just tried this recipe for dinner with some friends. They were a huge hit and so easy! Thank you!

    Jenn

    Super glad y’all enjoyed them Lauren! 🙂

Jessica Hapak

I’m making this tonight! I’m going to toss in a some shredded chicken, just to make it even more filling! I love sour cream with my Mexican food but I’m gonna mix it half with plain Greek yogurt, half with sour cream, and toss in some cilantros and lime juice. I’m excited to use my wire rack for cooking instead of cookies!

    Jenn

    Thanks Jessica – hope you adore them! For sure let me know what you think! <3

Maile

OHemgeee!! Girl you r a genius. I made these the other night subbing most of the sour crm for plain Greek yogurt & doubling the taco sauce… It was an instant hit! Even my dad who won’t eat veggies & loves his processed foods loved this one. ? Topped with a little sour crm & a whole lot of salsa. ?
Thank you for sharing !! This is now a staple in this house?

    Jenn

    Yayyyyy! Cue the happy dance!!! 🙂 So glad they were a hit and earned repeat status! Thanks Maile! <3

Alison Wieck

These were delicious!!!!! I used carb control flour tortillas and no cream cheese to cut down on the calories.

    Jenn

    LOVE those tortillas – so excited the recipe works with them too! Thanks Alison! 🙂

Jessica

These were FABULOUS!! I made them last night and brought them to work for lunch today – everyone I eat with tried a bite and asked for the recipe! Delicious dunked in pico and guacamole 🙂 Thank you for the wonderful recipe – it’s a keeper!

Dani

Hey Was wondering can you freeze these?

    Jenn

    Hi Dani! You can absolutely freeze them!

      Jenn

      I typically bake mine for a just a few minutes to “set” them and then freeze spaced on a plate or baking sheet. Once frozen I pile them into a baggie for later.

      To cook frozen flautas:

      preheat oven to 400ºF
      place frozen flautas 1″ apart on baking sheet with low sides
      place uncovered in center of oven
      bake frozen for 17 minutes, turning halfway through
      broil 3-5 minutes, rotating flautas to crisp all sides

Tisa

Hello,

Thanks for the great recipe. I have ventured off into the pescatarian/vegetarian world and have been searching for delicious recipes like this. I would definitely be checking out other recipes on your blog.

    Jenn

    Super happy to help with all things veggie, Tisa! Hope you get a chance to try a few new things 🙂

Stacy

These look so good! Do they hold up to freezing? If so, would you freeze them before or after baking? Thanks!

    Jenn

    Thanks Stacy! 🙂 They freeze like a champ!

    I typically bake mine for a just a few minutes to “set” them, allow them to cool, and then freeze spaced on a plate or baking sheet. Once frozen I pile them into a baggie for later. If using flour tortillas you could probably freeze without the partial bake time first — I feel like the corn tortillas do best with that mini-bake before freezing.

    To cook frozen flautas:

    Pre-heat oven to 400ºF. Place frozen flautas 1″ apart on baking sheet with low sides or on a wire baking sheet placed atop a baking sheet per the post instructions above
    place uncovered in center of oven. Bake frozen for 15-17 minutes until melty + crispy, turning halfway through for even crisping.

Heather

Is canned corn and canned black beans okay to use? Or what about frozen corn?

    Jenn

    Yes absolutely, Heather! Just drain and rinse and you’re good to go! If using frozen, simply saute or steam before adding them to the rest of the ingredients and you’ll be golden!

Patty

I made a double batch for dinner tonight and they were a huge hit! Even my pickier eater liked them.

    Jenn

    Yay!!! So glad they were a hit Patty, thank you! 🙂

sarah

this looks great my kids will love it ,but i will not include chilly for them

Sandy

My husband and I love these sooooo much! I used vegan cheese and corn tortillas, as I prefer corn over flour. Sweet, savory and filling! Just wow. Cant wait to make them again!

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