Crispy Black Bean Flautas Recipe
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- 1 large tomato
- 1 bunch scallions
- ½ a lime (other half will be used later)
- Olive oil (about 2 tbs)
- Kosher Salt and pepper
- 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
- 1 avocado, mashed
- ½ a lime
- Kosher salt and pepper
- About ½ cup sour cream
Make the Pico
- 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.
- 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
- 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.
- Add the cumin and chili powder. Cook about 30 seconds.
- Add the black beans and vegetable broth to the pan. Mix well. Cook over medium-high heat until the liquid has reduced by half.
- 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 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.
- Turn off stove and remove from heat.
Assemble the Flautas
- 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.
- 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!
- 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.
- Heat about 1 tbs olive oil in a clean pan over medium high heat.
- 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!
- 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
- 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