Crispy Black Bean Flautas

by Rustic Family Recipes
105 views

Crispy Black Bean Flautas are one of our favorite Taco-Tuesday-type recipes! These vegetarian flautas are an easy dinner idea that’s 100% kid approved.

Plate of black bean flautas with Mexican rice.

These crunchy black bean flautas are a tasty Mexican-style dinner that my family absolutely adores. Filled with seasoned, mashed beans, these fried tortillas have the perfect combo of crispy tortilla and flavorful, creamy mashed beans!

These flautas are topped with avocado, homemade pico and a squeeze of lime. We love all the colors and different textures in this dish.

What is a Flauta?

Flautas are very similar to taquitos. Both are made of tortillas rolled up around savory fillings, then gently fried on the stovetop or baked in the oven. They differ, though, in that flautas are made with flour tortillas instead of corn tortillas. Flautas are usually longer that taquitos just because flour tortillas tend to be slightly larger than corn tortillas.

Plate of black bean flautas with lime wedges.

How to Make Black Bean Flautas

This meal is made up of three basic parts – the pico, the mashed avocado, and the flauta itself. First you’ll put the pico together, then you’ll mash the beans and cook the flautas, and finally it’s time to garnish! It may sound like a lot, but this dinner actually comes together fairly quickly.

Make the Pico

Dice the Tomato & Scallions: Add to a bowl and combine. Cut the lime in half and squeeze the juice from one half over the tomatoes and scallions. Mix. Set the other half of the lime aside for later. 

Add Olive Oil: Add about 2 tablespoons of olive oil to the tomato and scallions, then mix to combine. Season with kosher salt and pepper to taste. Set aside.

Make the Black Bean Filling

Cook the Onion: In a medium sized pan heat about ½ a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onions are translucent, about 3-4 minutes. Add the minced garlic and cook about a minute longer, then add the cumin and chili powder. Cook about 30 seconds more.

Mix in the Beans: Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half. 

Mash the Beans: Remove from heat. Using a potato masher, roughly mash the beans in the pan. It is ok if there are still some whole beans. You just want most of them to be nicely mashed up.

Return to Heat Over Low: Cook just a bit longer so that the bean mixture is not liquidy. Add 1 tablespoon of butter and mix in, cooking until butter has melted and incorporated. Season with salt and pepper to taste. Turn off stove and remove from heat. 

Assemble the Flautas

Add Bean Filling to Tortillas: Place a small amount of the bean filling in the center of each flour tortilla and spread down the middle. Tip with a sprinkle of cheese. Roll up each tortilla, folding over each side so that the bean filling is in the center. Set side, seam side down. 

Flour tortillas with mashed beans and cheese.

Spritz Tortillas with Olive Oil: Spray each filled tortilla with olive oil (I use a Misto), or use your fingers to rub a small amount of oil on the outsides of each rolled tortilla. Then, heat about 1 tbs olive oil in a clean pan over medium high heat.

Cook the Flautas: Add the filled tortillas to the heated seam side down. There should only be one layer of filled tortillas in the pan at a time so you may need to cook these in batches depending on the size of your pan. Cook the flautas 1-2 minutes per side, turning with a spatula when each side is golden brown and crispy. Don’t leave these unattended because they cook quickly! 

Make the Avocado Topping

Mash the Avocado: Add the avocado flesh to a large bowl and mash with a fork. Add a squeeze of lime juice with the remaining half of the lime, add a pinch of salt and pepper to taste.

Plate of black bean flautas with pico.

Tips for Success

Here are some more tips on how to get the best flautas:

  • What to Do with Extra Filling: If there is extra bean filling, put it in a tupperware and store it in the fridge. It will make a delicious bean burrito the next day!
  • How to Keep Flautas Warm: If you are cooking in batches, you can keep flautas warm in an oven preheated to 150F until all the flautas are done cooking.
  • Add-Ins: You can put corn kernels, extra cheese, and more in these flautas. They don’t have to be vegetarian either – you could make them with chicken or beef instead.

Serving Suggestions

Serve these flautas topped with your salsa, mashed avocado, and sour cream. I also recommend a squeeze of fresh lime on top.

On the side, I recommend this easy Instant Pot Mexican Rice!

How to Store and Reheat Leftovers

Store these flautas in an airtight container in the fridge for 2-3 days. When you want to reheat them, you can simply microwave them for a minute or so, and you’ll be good to go! For maximum crunchiness, though, pop these flautas in the oven until they reach the desired temperature. I usually heat them at 350F for 5-8 minutes.

Black bean flautas with sour cream and pico.
Print

Crispy Black Bean Flautas Recipe

Plate of black bean flautas with lime wedges.

Crispy Black Bean Flautas are one of our favorite Taco-Tuesday-type recipes! These vegetarian flautas are an easy dinner idea that’s 100% kid approved.

  • Author: Rustic Family Recipes
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Scale

Pico Ingredients

  • 1 large tomato
  • 1 bunch scallions
  • ½ a lime (other half will be used later)
  • Olive oil (about 2 tbs)
  • Kosher Salt and pepper

Flautas Ingredients

  • 12 small flour tortillas (taco size)
  • 2 15-oz cans black beans, drained
  • 1 small yellow onion
  • 2 tsp garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ cup vegetable broth
  • 1 tbs butter
  • Shredded Monterey Jack or Cheddar Cheese
  • Olive oil (About 2 tbs)
  • Kosher salt and pepper

Topping Ingredients

  • 1 avocado, mashed
  • ½ a lime
  • Kosher salt and pepper
  • About ½ cup sour cream

Instructions

Make the Pico

  1. Dice the tomato and scallions. Add to a bowl and combine. Cut the lime in half and squeeze the juice from one half over the tomatoes and scallions. Mix. Set the other half of the lime aside for later.
  2. Add about 2 tablespoons of olive oil to the tomato and scallions, then mix to combine. Season with kosher salt and pepper to taste. Set aside.

Make the Black Bean Filling

  1. In a medium sized pan heat about ½ a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onions are translucent, about 3-4 minutes. Add the minced garlic and cook about a minute longer.
  2. Add the cumin and chili powder. Cook about 30 seconds.
  3. Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half.
  4. Remove from heat. Using a potato masher, roughly mash the beans in the pan. It is ok if there are still some whole beans. You just want most of them to be nicely mashed up.
  5. Return to heat over low and cook just a bit longer so that the bean mixture is not liquidy. Add 1 tablespoon of butter and mix in, cooking until butter has melted and incorporated. Season with salt and pepper to taste.
  6. Turn off stove and remove from heat. 

Assemble the Flautas

  1. Place a small amount of the bean filling in the center of each flour tortilla and spread down the middle. Tip with a sprinkle of cheese. Roll up each tortilla, folding over each side so that the bean filling is in the center. Set side, seam side down.
  2. If there is extra bean filling, put it in a tupperware and store in the fridge. It will make a delicious bean burrito the next day!
  3. Spray each filled tortilla with olive oil (I use a Misto), or use your fingers to rub a small amount of oil on the outsides of each rolled tortilla.
  4. Heat about 1 tbs olive oil in a clean pan over medium high heat.
  5. Add the filled tortillas to the heated seam side down. There should only be one layer of filled tortillas in the pan at a time so you may need to cook these in batches depending on the size of your pan.
  6. Cook the flautas 1-2 minutes per side, turning with a spatula when each side is golden brown and crispy. Don’t leave these unattended because they cook quickly!
  7. If you are cooking in batches, you can keep flautas warm in an oven preheated to 150F until all the flautas are done cooking.

Make the Avocado Topping

  1. Add the avocado flesh to a large bowl and mash with a fork. Add a squeeze of lime juice with the remaining half of the lime, add a pinch of salt and pepper to taste.

Keywords: mexican flautas, flautas mexicanas

Did you make this recipe?

Please rate the recipe & leave a comment to let me know. :)

0 comment

You Might Also Like:

Share a Comment

Recipe rating

* By using this form you agree with the storage and handling of your data by this website.

Wholesome, family recipes from my rustic little kitchen in the woods.

Never Miss a Recipe