baked black bean flautas

baked back bean flautasThis time of year the crunchy black bean taco post always receives a surge of traffic. It is one of PPJ’s most popular food posts in general, come Cinco de Mayo it is the most popular food post.

A few weeks ago I felt the urge to switch it up a bit. Keeping the recipe ingredients exactly the same yet transforming the end result. Meet black bean flautas. Baked black bean flautas.

baked back bean flautas baked back bean flautasIt took a few tries to figure how to get the crunchy bite of a flauta without deep frying them. Broiling them at the end really helps crisp up the top of the flautas, while baking them on a wire rack first keeps them from steaming underneath.

baked back bean flautas baked back bean flautasWe make the crunchy black bean tacos often in this home so the kids were a tad confused with these “tubes” that supposedly tasted like the tacos they knew. Of course one bite and they were on board. Especially liking the dipping factor that comes with the flautas.

Have you ever seen anything cuter eating a flauta? I say no.

baked back bean flautasThis would be a wonderful, healthy meal to add to your dinner roster. Especially fun for Cinco de Mayo next week!


Brandy J



baked back bean flautas
Prep time
Cook time
Total time
Serves: 12 fautas
  • vegetable or canola oil
  • 12 corn tortillas
  • 2 cans of black beans drained and rinsed
  • ¼cup finely chopped red onion
  • 1 jalapeño finely minced
  • 1 garlic clove finely minced
  • 1tsp cumin
  • 1tsp paprika (I use smoked)
  • 2tbsp minced cilantro
  • juice of a ½ lime
  • Salt and pepper to taste
  • 2cups shredded pepper jack cheese
  • Lime wedges, salsa, gauc or creamy cilantro for dipping (optional)
  1. Preheat the oven 425F. Top a baking sheet with a wire rack.
  2. Place a damp paper towel inside of a large skillet fitted with a lid. Set aside. Place a small skillet on stove over medium high heat. Put a little oil in and heat each side of corn tortilla for about 10 to 15 seconds, one at a time. Place tortilla in skillet with damp paper towel and place lid on top. This will keep the shells moist and able to roll without cracking.
  3. Place beans, onion, jalapeño, garlic, spices, cilantro and lime in a medium bowl. Mash with a potato masher or fork till it all comes together. Salt and pepper to taste.
  4. Place a "line" of black bean mixture in center of tortilla. Place a little cheese on top. Roll and place seam side down on prepared baking sheet. Repeat with remains tortilla shells. Brush all with a little oil.
  5. Place flautas in oven for 15 minutes. Turn the broiler on and crisp up the tops (should only take a couple of minutes. Serve immediately with lime wedges and salsa, guacamole or dip.

baked back bean flautas

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This entry was posted in Cinco de Mayo, healthy eats, holiday fare, party food, recipes, vegetarian, what's cooking and tagged . Bookmark the permalink.

3 Responses to baked black bean flautas

  1. Cindy says:

    Definitely trying these tonight, and your little guy is adorable! Thanks for the new spin on this recipe!

  2. They look so good. Flautas are always a treat, thanks a lot

  3. Cassie says:

    Do you think these would freeze well? Would love to have on hand for quick meals or an easy appetizer. They look great!