Easy Baked Flautas

These easy baked flautas are loaded with beans, veggies, and melted cheeses and baked til cripsy perfection! Vegetarian and oh so tasty, these feisty flatuas use corn tortillas so they’re gloriously gluten-free.

Easy Baked Flautas

As you know, I’m a creature of habit.

I’d undoubtedly have a zillion and one more recipes to share if I didn’t spend most of my days making the same recipes on repeat.

Technically this is a huge no-no for a food blogger, but I adore everything I post. Besides, if I don’t serve it up on repeat, then it doesn’t belong on the blog.  I’ve stuck to this mantra for years and while I may not be rolling in blog posts or belting out cookbooks, I have recipe quality on lockdown.

These hot, melty, crispy, cheesy little rolls of amazing-mex are no exception.

They’re a combination of two of my favorites from the P&C archives: Black Bean and Sweet Potato Flautas and Triple Bean Veggie Burgers. They got frisky in the kitchen and the results were out of this world incredible.

Easy Baked Flautas

I wish the photos did them justice. Beans are hopelessly awkward to photograph, but holy cow are these easy baked flautas are good!

Singing and dancing in your kitchen with a flauta as your microphone kind of good.  You’ll need to make a bunch, of course, because you’ll keep eating your microphone.

5 from 7 votes

Easy Baked Flautas

These easy baked flautas are loaded with beans, veggies, and melted cheeses and baked til cripsy perfection!

Course Appetizer, Main Course
Cuisine Mexican
Keyword Easy Baked Flautas
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 25 flautas
Calories 150 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1/2 cup red onion
  • 1/2 cup white onion
  • 2 TBSP healthy oil (olive, coconut, avocado)
  • 1 large bell pepper diced
  • 2 cups black beans
  • 1.5 cups chickpeas (or 1 can, drained and rinsed)
  • 1.5 cups cannellini or pinto beans (or 1 can, drained and rinsed)
  • 1/4-1/2 cup salsa verde
  • 1 TBSP chili powder
  • 1 TBSP garlic powder
  • 1 TBSP cumin
  • 1/8 tsp cayenne pepper or paprika
  • 1/8 tsp oregano
  • salt, to taste
  • 2-3 TBSP fresh chopped cilantro
  • 2-4 cups of your favorite Mexican cheeses (coarsely grated/shredded)
  • 25-30 small yellow corn tortillas


  1. Pre-heat your oven to 385 degrees F.
  2. Saute your onion in a little bit of oil [approx 2 TBSP] to soften.
  3. Next combine bell pepper, beans, and salsa in a large bowl.
  4. Add onions to the mix and season with chili powder, garlic powder, cumin, cilantro, cayenne, oregano.
  5. Salt to taste [use less with canned beans and more with fresh]
  6. Next wrap a small stack of corn tortillas [4-5] in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking and this quick-steam trick works like a charm! I highly suggest to work in small batches of 4-5 tortillas so they stay warm while you're filling/rolling them. It's so much easier that way!
  7. Once steamed, spray or rub one side of the tortilla with oil and add a thin layer of veggie filling vertically along the center of the opposite [un-oiled] of the tortilla. Top it off with a layer of cheese [as much or as little as you want!] and gently roll the tortilla.
  8. tip: your steamed tortillas will naturally start to curl around each other in the stack. This is a total advantage since they naturally want to roll! When you unwrap your tortillas from the paper towel, oil the side facing up and then put the filling on the side that is curling inwards. Viola!
  9. Seal each flauta shut with two toothpicks and place on a wire baking/cooling rack. Repeat these steps until you have a rack full of flautas. Once you'e ready to bake, give them one more teeny spritz of oil and place the wire rack on on a foil-lined baking sheet. The wire rack elevates the flautas and allows them to get nice and crispy on both sides.
  10. Sprinkle the finished product with a dash of, garlic powder and cayenne pepper. Prefer to keep it mild? Simply the sub cayenne with paprika. Bake on the middle rack, at 385F, for approximately 15-18 minutes. At the very end, set oven to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell. You can also flip the flautas at the halfway mark, this works especially well if you're not using a wire rack.

Recipe Notes

You'll also want to pick up some toothpicks [they'll make achieving perfectly rolled flautas a breeze!] and a few limes to serve up with the flautas. They add a burst of flavor and double as a fun garnish too!

note: this recipe makes a few heaping cups of yummy flauta filling; enough for 25-30 snack-sized flautas. If you're planning on making a meal out of them, feel free to use larger tortillas!

You can even freeze half for later [on it's own or after rolling it into heat-and-serve flautas for easy snacking!] or keep it in the fridge for up to four days to use in tacos, quesadillas, or anything your heart desires. It's sized to feed a crowd so feel free to halve the recipe if needed! I happen to eat like a linebacker and love having extras for lunch the following day!

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

Nutrition Facts
Easy Baked Flautas
Amount Per Serving
Calories 150 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 125mg5%
Potassium 201mg6%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 330IU7%
Vitamin C 7mg8%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these easy baked flautas, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

special diets and swaps

  • t-rex chefs feel free to add shredded chicken, pulled pork, or ground beef/turkey
  • vegansaurus chefs skip the cheese or use your favorite soy cheese blend!
  • spicysaurus chefs crave more heat? toss in some fresh or pickled jalapenos or simply dunk the flautas in the spiciest of salsas and feel the burn!

note: the cayenne will control the spice-factor; adjust to taste.

If you used canned beans, there’s usually enough salt in them to season your cooking. Either way, salt to taste based on personal preferences. I used a combination of canned and homemade beans so I added a pinch of salt to mine.

You can also cook the peppers along with the onion if you’re not a fan of crunch raw veggies with hot/melty ingredients.  I love the texture and bite it gives the dish but it also tastes amazing with the pepper sauteed.  Simply follow your taste buds!

easy baked flautas corn tortilla and filling with toothpicks




They’re seriously a fiesta for your face!  Delicious! I expected to like them since, after all, they were a hybrid of two of my favorites, but the amount of love I have for them is just plain insane.

The yellow corn tortillas were a perfect pairing for the smorgasbord of flavors in these flautas.  With hearty beans, tasty veggies and hot, melty cheese in attendance, your taste buds will be too busy partying to notice there isn’t any meat in these.  Serve them up for Meatless Monday, Taco Tuesday, or any day of the week!

Your friends and family will love them!

and duh! — you will too!

These zesty snacks are super flavorful all on their own, but feel free to dip them in your favorite sauce.

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Recipe Rating


  • Anamie

    5 stars
    I found this recipe on Pinterest and made it. Everyone liked it, but the next time I wanted to make it Pinterest blocked the link and said that it’s spam! Can you ask Pinterest to unblock your website??? Thanks!

    • Thank you so much Anamie! I’m trying to get ahold of Pinterest right now because they keep making this mistake with food blogs for some reason. Fingers crossed they answer soon. Thanks for your help!

  • 5 stars
    You do have recipe quality on lockdown. For reals. I can say this because I’ve made a ton of your food, and I’ve loved every single thing. Plus you use real ingredients and you aren’t scared of cheese. You also love veggies so you’re pretty much my twin, without the look alike part.

  • Jackie

    Yum! These look super, super yummy! These are on my list for next week’s dinner plans!

  • Linda Lauder

    5 stars
    I make your sweet potato ones all the time. I even freeze them and reheat frozen:

    preheat oven to 400º
    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

  • FraijoManda

    These look amazing! I love the cooling rack/cookie sheet trick too. I’ve been doing that a lot with things lately. 🙂

  • Christine

    Wow, these look amazing and easy to customize. Can’t wait to try them! I tend to be a creature of habit too, going for a trusted easy recipe that’s great is much better after a long day sometimes!

  • Nichole C

    Nope! I am in sunny Florida 🙂

  • Catherine @ foodiecology

    These look awesome! I just ate breakfast, but now I’m drooling for these. I’m thinking Super Bowl food?…

  • Nichole C

    I seriously want these NOW. Can you deliver? 🙂

  • Sarah P

    5 stars
    Hmmm we needed something for dinner tomorrow anyways…. I’m thinking a flauta party is in my future 🙂

  • Coffee with Kate

    I’ve never even heard of flautas. I’ve been eyeing your sweet potato irisj nachos, but these are now looking incredible too!love easy, flavorful Mexican.

  • Sprint2theTable

    I love flautas. Actually, I love saying the word “flauta.”

  • Liz F

    And now I’m craving Mexican …. in particular, these beauties. Swoon!

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