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! HECK YES!
I may have elbowed my husband out of the way a few times while eating these easy cheesy flautas. The two of us are known for turning 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!
Cheesy Baked Black Bean 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
- 1/8 tsp salt
- 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
- 2-4 TBSP Greek yogurt or sour cream for topping guac
- 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!
special diets and swaps
- vegan 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!
Try my Baked Black Bean and Sweet Potato Flautas next!