These crispy, crunchy Baked Black Bean Flautas will quickly become your family’s favorite Taco Tuesday dinner! Just 30 minutes from start to finish and less than 10 ingredients create this handheld meal that also doubles as a delicious game-day snack!
- 12 fajita size flour tortillas
- 1 (15 oz.) can black bean, drained and rinsed
- 1.5 cups shredded cheese
- 3/4 cup Restaurant Style Blender Salsa
- 2 teaspoons cumin
- 1–3 chipotles in adobo
- oil for brushing
- Kosher salt
- fresh cracked pepper
- Creamy Avocado Sauce
- Cotija or queso fresco
- fresh chopped cilantro
- diced red onion
- sliced jalapeno
- Preheat oven to 400 degrees.
- Add black beans to a large bowl and use a fork to mash half of them.
- Combine black beans, cheese, salsa, cumin, and chipotles in adobo, along with a couple pinches of salt and pepper in a large bowl.
- Divide filling evenly between the flour tortillas, adding a scoop to the bottom half of each tortilla, and then rolling the tortilla away from you to seal the filling inside.
- Place flautas seam side down on a cooling rack on a parchment-lined baking sheet. Continue with remaining tortillas.
- Brush flautas with oil and bake for 20-25 minutes or until the flour tortilla starts to get crisp. Broil the flautas for 1-2 minutes until they start to turn dark golden brown on top.
- Garnish with Creamy Avocado Sauce, Cotija, and fresh chopped cilantro and enjoy!
You can use flour or corn tortillas for this recipe! I like to make flautas with flour tortillas and taquitos with corn tortillas, but in the end – they are totally interchangeable and you’ll end up with a delicious quick, and easy weeknight dinner either way!
These flautas can be rolled ahead of time and baked whenever you’re ready to eat! Store in an airtight container and refrigerate for up to 5 days. When you’re ready to bake them, brush them with olive oil and bake according to recipe instructions. You may need to increase the baking time just a bit when you are cooking them straight from the fridge just so the filling is able to warm through completely.
I like to line the baking sheet with parchment paper or tin foil because that ooey gooey filling is inevitably going to melt out of the flautas as they bake. The parchment/foil will greatly help with the cleanup!
If you’re having trouble getting the flautas rolled up tightly or getting them to stay rolled up, try using a bit less filling or securing the seams with a toothpick. Just make sure you remove the toothpick after baking and before eating!
If you’re in the mood for fried flautas – check out my Ground Beef Flauta recipe for tips on how to fry them! You can use this same recipe, but just shallow fry them in a pan. It will give you a more classic, crispy, crunchy flauta texture!
Keywords: vegetarian flautas, oven baked flautas, baked taquitos