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 Vegetarian Flautas
5 from 77 votes

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. I can't wait for you to try them!

Course Appetizer, Main Dish
Cuisine Mexican
Keyword Baked Black Bean and Sweet Potato Flautas
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings 9 flautas
Calories 174 kcal
Author Jenn Laughlin - Peas and Crayons


  • 9 corn tortillas
  • 1 cup black beans (drained + rinsed if using canned)
  • 1 cup mexi-corn (corn + red/green peppers)
  • 1 small/medium sweet potato
  • 1/4 cup diced 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 ground cayenne pepper or red pepper flakes optional
  • 2 oz full-fat or 1/3 fat cream cheese room temperature (optional but tasty!)
  • 4-6 ounces grated cheese* plus extra to taste
  • 1-2 TBSP taco sauce, enchilada sauce, or salsa plus extra to taste
  • salt and pepper to taste
  • all-natural olive oil spray or plain oil
  • parsley or cilantro + fresh veggies to garnish



  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!

Recipe Notes

* My favorite cheese options are habanero cheddar, sharp cheddar, and/or Pepper Jack!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Baked Black Bean and Sweet Potato Flautas
Amount Per Serving
Calories 174 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 204mg9%
Potassium 218mg6%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 1283IU26%
Vitamin C 2mg2%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

special diets and swaps

  • TREX CHEFS feel free to add shredded chicken/pork or even steak to the flautas
  • VEGAN 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!
  • 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 them 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

Savory sweet potatoes FTW!

If you get a chance to try these Baked Black Bean and Sweet Potato Flautas, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!


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Recipe Rating


  • Carolyn

    5 stars
    Jenn, I found your directions to oven bake the sweet potato in the comments below. Can you tell me how to steam the tortillas so they can be rolled without breaking or cracking without using the microwave? Ours is currently not working.

    • Carolyn

      Happy New Year, Jenn. Is there another way to steam the tortillas without using the microwave?

      • Oh totally! You can soften them stovetop one at a time over medium or medium high heat (no oil) until they puff up and soften. Softening and warming them up makes them more pliable so they’re easier to fill and roll without splitting.

        • Carolyn

          Thank you so much for your reply. You are ALWAYS so helpful! Really appreciate it.

    • Nancy

      5 stars
      This is one of the best sites on Pinterest. Your so easy to follow, clear directions. Thank you.

  • Connie

    Air Fry. Spray tortillas… don’t turn over – 370 for 7 mins

  • Britney Bockstahler

    We love these. Do you think you could freeze them? If so, would you freeze before or after baking?

    • Thanks Britney! When I plan on freezing them, I like to partially 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 easy freezer storage. 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. Bake frozen for 15-17 minutes until melty + crispy, turning halfway through for even crisping.

  • Amanda

    5 stars
    This recipe has turned out great for me! I just thought you might want to know that someone has copied this post, changed the wording and graphics slightly, and is passing it off as their own. Search for it on Pinterest, the website is or something, but they have the same title and everything as yours. And it comes up higher in the search results. Just thought you might want to know so you can defend your intellectual property. So sad this has happened!

  • Mikaela Isabel Aleman

    5 stars
    Delicious! Instead of sweet potato, I used some leftover red chile potatoes & just mashed them. I have to say, the baking process was wonderful. I told my Mexican mom what I was doing and she really questioned me but they came out so good and guilt-free!

  • Steve

    So excited to try! Can you freeze these cooked?

    • Hi Steve! You can freeze them before baking or par-bake them to set them first.

      When I plan on freezing them, I like to partially 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 easy freezer storage. 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. Bake frozen for 15-17 minutes until melty + crispy, turning halfway through for even crisping.

  • Tami Hanson

    5 stars
    This recipe is delicious, and has turned into a family favorite! I tried to roll them as flautas the first time. However, I found it to be a pain. Now, I make up the skillet of filling, and let my family fill their own corn or flour tortilla. This filling is also delicious on tostadas! Thank you so much for the recipe!!

  • Rena

    I would like to try this recipe but don’t own or use a microwave. Do you have a recommended alternative to cook the sweet potato? Love your roasted chickpea quinoa bowls!!

    • Hi Rena! I’m so glad you’re loving the quinoa bowls! You can prick the sweet potato a few times with a fork and bake for 45 minutes in an oven (or toast oven) preheated to 350 degrees F. You should also be able to peel, cube, boil, drain, then mash the potatoes for a quicker option.

  • Bryn Stone

    5 stars
    Made these tonight for dinner. They are definitely going into our rotation, as well. Not sure how I feel about the cream cheese, but otherwise I we are loving the black bean and sweet potato mash up! Really good stuff!

  • Kay

    5 stars
    Really really good. Didn’t have mexicorn so I used canned corn instead. Next time I’ll double the spices and add more cilantro…a lot more, yum. I think I’ll add the cheese into the mixture as well. I was really happy to find a sweet potato recipe that wasn’t fries or mashed. Thumbs up!!!

    • More cilantro is always welcome here too! Thanks Kay!

  • Lb

    5 stars
    These are soooo yummy! I add cilantro to them and it only makes them better! I don’t even cook the veggies before hand bc We don’t
    Iike them too soft. It’s so easy this way too. The hardest part is getting the corn tortillas not to crack but if you do them in small batches, it’s fine. Plus, small cracks are fine…they get crispy and they’re super yummy!

    • Thank you Lb! This is one of my favorite recipes and I’m so glad you enjoyed them!

  • I’ve never heard of mexi-corn! I live in Germany. Is it just raw corn kernels and chopped peppers?

    • Hi Erin! I’m not sure if they’re steamed first, because both are softened a little already when I buy them canned, but yes it’s just peppers and corn!

  • 5 stars
    You rock !

  • Robyn

    5 stars
    These were FANTASTIC! Printed and now in our family’s rotation of vegetarian meals. Kids 7, 5 and 6 all gobbled these down. Should have made a double batch!

  • Seema

    These sound perfect for cinco de mayo!!! I just got an air fryer, has anyone tried making them in a air fryer?

  • Brenda B.

    5 stars
    These flautas are excellent! I have made them with and without the cream cheese. I have also used corn or flour tortillas.they are delicious. Thanks for the recipe ?

  • Colleen

    5 stars
    These were great! I made 90 and they turned out amazing!

    • Now THAT’S a party I want an invite to! Flautas for dayyys! xoxo

  • Cara Fleischer

    5 stars
    My very picky kids loved these! I froze the leftovers by wrapping each flauta in foil and then storing in a zip bag. When I need a quick lunch I unwrap and nuke for 1 min and they are delicious and still crispy! I used flour tortillas which came out great. I also made another variation with Trader Joe’s grilled lime chicken chopped and mixed with some salsa and sour cream. The family went nuts for those. The veggie ones are for me and I am so glad they made a lot so I can have them for lunch. Thanks for the great technique of using the rack to bake them — so crispy and delicious!

    • So stoked to hear it Cara – thank you!!!

  • Shannon

    5 stars
    Great recipe. My 8 year old girl did’t care for them, but she’s always picky. I made them with flour tortillas that were also made with corn flour so I didn’t need to warm them first to roll. They still crisped up nicely.

  • Vicki

    5 stars
    These are so delicious! I followed the recipe almost exactly and served with salsa, sour cream and guacamole. Will definitely make again!

    • Sounds like a dream combo – thank you Vicki! xoxo

  • Erin

    5 stars
    These were yummy! I recommend putting a cookie sheet underneath flautas to catch any falling filling if your oven racks don’t support the ends of your tortillas. I Will be making these again!

  • Van Sawyer

    5 stars
    OMG so delicious! These are amazing! The tortillas are so crispy yet not dry; excellent tip on spritzing them with oil before baking.

    My wife and I cannot wait to make and try these.

  • Courtney Lynn Farmer

    5 stars
    My husband and I devoured these. Thank you for the great instructions and notes about alternate versions of this recipe –I had searched for butternut floutas and really appreciated your notes. A new house favorite, this was enjoyable to read and to eat!

  • Kristen

    5 stars
    Declicious and easy. But my corn tortillas all split and break apart. I’ll use flour next time.

  • Andrea

    5 stars
    Oh my gosh – I love these sooo much. I just made them and they are outstanding. I doubled the batch and seriously, I have lunch for a week, and then some. Thank you for this!

    • Yay!!!! So so happy to hear it Andrea, thank you! So glad you’re loving them!

  • AD

    5 stars
    Amazing, my daughter who is not a fan of trying new foods, at first told me she would not eat them and then ate 4 and asked when we were making them again!!! Big hit, I did add an extra pinch of garlic and cumin and they were delicious. Easy work week meal.

    • So thrilled the flautas were a hit! Thank you!

  • Lauren

    Can you make these and freeze them for another time? How would you do that? Thinking of making these for a friend of mine that is a new Mom! Want to give her a meal she will love that she just has to heat up! Thank you!

    • Lauren you are so sweet! Yes they’d be great new mama food and they freeze wonderfully! They can be popped in the oven or toaster oven and baked from frozen!

      When I plan on freezing them, I like to partially 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 easy freezer storage. 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.

  • 5 stars
    Yum, this dish is making me hungry. Thanks for sharing. Will try making tomorrow

  • Amanda

    5 stars
    These are SO Good!! I sautéed the veggies together and melted the cream cheese right into that mix. Rolled in flour tortillas with shredded cheese, and baked for exactly 15 minutes. PERFECT! Thanks so much for an easy, tasty way to get veggies in. The proportions in this recipe are perfect, don’t change a thing! : )

  • Fran C

    5 stars
    LOVE these! I’ve made them several times. I sautee the veggies and I mix in the cream cheese to the sweet potato veggie mixture and then just roll it all together in the microwaved torts! My company loved this and asked for the recipe!

  • 5 stars
    You made perfection ! Thank you !

  • Bonnie

    5 stars
    These are delicious! I followed the recipe as is. Very good.

    • So happy you enjoyed them Bonnie!

  • Jen

    5 stars
    Could this recipe be any easier? Seriously?!? This recipe is full of flavor and short on work. It is incredibly flavorful and freezes well prior to baking. Another healthy freezer meal courtesy of Peas and Crayons! Thank you!

  • Shauna

    5 stars
    My favorite meal! I can’t believe I haven’t written a comment on this recipe before, but it is probably because I printed it out long ago to have on hand because I make them so often. These have been a hit at many get togethers. I love that I can make up the mixture in 20 or so minutes and have leftovers to bake throughout the next couple of days. I use a larger sweet potato, half a red pepper, half a green pepper, and a full can of both black beans and corn. It makes so many! I love the crunch of the corn tortillas mixed with the melty cheese and potato-y goodness. SO SO SO GOOD! I will never stop making these.

  • Kendal

    Do you drain and rinse the black bean?

    • Yes ma’am! I’ll make a note in the recipe – great question!

  • Lisa

    5 stars
    I make this ALL the time! It’s so quick, healthy and budget friendly! Highly recommend!

    • Lisa

      5 stars
      Oh silly me. I forgot to mention I don’t add the peppers or cream cheese. But I do add the cheddar cheese. And I use Greek plain yogurt for dipping. Fabulous!

  • Eryn

    5 stars
    OKAY FOLKS! These are good! I was surprised the tortilla shells were able to get nice and crispy! They are filing and very flavorful! I will definitely make these again. These are great for meal prep as well!

    • Woooooot! Thank you Eryn! So glad you’re loving the recipe and that they’ll make a reappearance on your plate!

  • Sandy

    5 stars
    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!

    • Thank you Sandy! Corn tortillas are my favorite too!

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

  • Patty

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

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

  • Heather

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

    • 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!

  • Stacy

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

    • 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.

  • Tisa

    5 stars

    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.

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

  • Dani

    Hey Was wondering can you freeze these?

    • Hi Dani! You can absolutely freeze them!

      • 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

  • Jessica

    5 stars
    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!

  • Alison Wieck

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

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

  • 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?

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

  • 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!

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

  • Lauren

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

    • Super glad y’all enjoyed them Lauren! 🙂

  • Melanie Guilbault

    5 stars
    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.

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

  • Delina

    5 stars
    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.

    • So so happy to hear it Delina, thanks! 🙂

  • Donna

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

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

  • Becky

    5 stars
    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 :).

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

  • 5 stars
    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!

    • Thanks Brent! So glad you enjoyed them! 🙂

  • Heather

    5 stars
    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!

  • Emily

    5 stars
    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

  • 5 stars
    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.


    • 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!

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

  • HealthHappy

    Also pinned it on Pinterest. Sharing the love!

    • Jenn

      awww yay! Much appreciated!!!

  • HealthHappy

    5 stars
    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!

  • 5 stars
    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!

  • 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!

  • Mary

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

  • 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!

  • Chandni

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

  • Amie

    5 stars
    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!

  • 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!

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

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

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

  • Ahhh that’s great! Thanks Emily!!!!!

  • Emily Phillips

    5 stars
    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!

  • Samantha

    5 stars
    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.

  • Courtney Metcalf

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

  • Janette Lynne

    5 stars
    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!

  • 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).

  • Sharon B

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

  • Patty White

    5 stars
    These were amazing. Love the sweet potato!

  • Sarah McMullin
  • Crystal

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

  • I mashed them with a fork 🙂

  • A

    do you dice or mash the potato?

  • Emily

    5 stars
    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.

  • 5 stars
    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.

  • 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?

    • 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!

  • Nikki

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

  • MZ

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

  • lovinglifeinSC

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

  • jennw

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

  • Elisa

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

  • ss123456789

    5 stars
    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!!

  • 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.

    • 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

  • 5 stars
    We made these tonight and they are a winner!!

  • ChrissyNeedsGrace

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

  • Lisa

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

  • Beja {}

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

  • 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!

    • 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! 🙂

  • 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!

    • 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!

  • Princess Dee

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

  • synergy

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

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

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

  • natalie

    5 stars
    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

    • 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!

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

  • Beja {}

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

  • Anonymous

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

  • Keianna

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

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

  • Anonymous

    5 stars
    Made tonight and loved them as well!

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

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

  • Mae

    5 stars
    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!

  • 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!

    • 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!!

    • 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!

    • Emily

      5 stars
      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!

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

    • 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

  • YUM YUM YUM girl these look delic

  • 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

  • Yay!!!! Thanks Jillian!

  • 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

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

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

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

  • brendalosingitlittlebylittle

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

  • Kelsey

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

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

  • 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…

  • 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…

  • Kim

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

  • 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!

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

  • 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!

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

  • 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.

  • Tiffany @ Cute Dogs and Hugs

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

  • Sprint2theTable

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

  • 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.

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