A delicious vegetarian meal that will leave you feeling satisfied without weighing you down. Filled with black beans, cheese and a bit of sour cream all wrapped into a flour tortilla.
These black bean flautas are baked, not fried!
Vegetarian flautas
Black bean flautas are perfect for dinner and will satisfy both vegetarians and meat eaters.
My husband is a big guy who is traditionally a meat and potatoes kind of a guy. But every once in a while, he surprises me.
Shortly after we were married, he bought a Vegetarian Times cookbook (who knew!) and these flautas quickly became a staple in our house.
These flautas are made with black beans, cheese and fresh tomatoes and are perfect for Taco Tuesdays or dinner any night of the week! And my meat loving husband doesn't miss the meat!
One thing we've both noticed about these flautas is they are deceptively filling. Rod always thinks he'll eat 4-5 because they are small, but after about 3 flautas, he's stuffed. All I can eat is two.
Flautas vs taquitos
Both flautas and taquitos are similar. They are rolled tortillas filled with a savory spiced filling and then either fried or baked.
Flautas are traditionally made with flour tortillas and taquitos with corn tortillas. I have a delicious baked taquito recipe filled with chicken that you'll want to check out!
Key ingredients
- Black beans - canned beans work best because you will use the sauce too
- Shredded cheese
- Flour tortillas - I use 8 inch tortillas
- Taco seasoning or fajita seasoning. Either works, use whatever you already have on hand.
- Fresh tomatoes, green onions and cilantro
Step by step directions
- Place beans, with sauce into a sauce pan
- Add garlic and taco seasoning
- Cook until heated through
- Mash half of the beans with the back of a spoon or a potato masher
- Place a small amount of bean mixture on a flour tortilla
- Add sour cream, tomatoes, green onions and cilantro
- Roll up tortilla and place in a lightly greased baking dish with the seam side down
- Continue with remaining tortillas
- Bake in a preheated 400° for 15 minutes until lightly browned and heated through
- Serve hot alongside your favorite toppings
- Sour cream
- Salsa
- Tomatoes
- Avocado
- Cheese
- Green onions
- Cilantro
Recipe tips
- Use canned black beans or pinto beans
- Don't drain beans. Use the sauce for extra flavor
- Don't overfill tortillas
- These are best filled, rolled and baked right away or the tortillas may become soggy
- To make ahead of time, make the bean filling, cover and refrigerate. Then fill the tortillas when you're ready to bake
- Bake uncovered
- Top with your favorite toppings
- Toppings can also be served on the side so each person can add their own
Recipe Faqs
I like to eat any leftovers within one day. Otherwise the tortilla just becomes too soggy.
To reheat, simply place on a microwave plate and microwave for 1-2 minutes until heated through.
Yes, you can use corn tortillas instead of flour tortillas. Wrap corn tortillas in a slightly damp paper towel. Microwave for 30-60 seconds. Heating up the tortillas helps the corn tortillas to become more pliable.
Serving suggestions
More delicious vegetarian meals
- Quinoa enchilada bake
- Stove top mac and cheese
- Chili relleno casserole
- Spaghetti squash alfredo
- Black bean boats
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Listen to the recipe on Preserving the Pantry!
Black Bean Flautas
Equipment
Ingredients
Bean Filling
- 2 cans black beans (15.5 ounce can)
- 1 tablespoon taco seasoning
- 1 clove garlic (minced)
Flautas
- 8 flour tortillas (8 inch)
- 1 cup green onions (sliced)
- 1 cup tomatoes (diced)
- 1 cup cheddar cheese (shredded)
- ½ cup cilantro leaves
Toppings
- ¼ cup sour cream
- ¼ cup salsa
- 2 tablespoons tomatoes (chopped)
- 2 tablespoons avocado (chopped)
- 1 tablespoon cilantro leaves
Instructions
Bean Filling
- Place beans with sauce, seasoning and garlic in a saucepan. Heat over medium heat until heated through.2 cans black beans, 1 tablespoon taco seasoning, 1 clove garlic
- Mash half the beans with a potato masher or a spoon.
Flautas
- Place a small amount of bean mixture on a flour tortilla8 flour tortillas
- Add a dollop of sour cream, cheese, a few tomatoes, green onions and cilantro1 cup green onions, 1 cup tomatoes, ½ cup cilantro leaves, ¼ cup sour cream, 1 cup cheddar cheese
- Roll up and place seam side down in a lightly greased casserole dish
- Repeat with remaining tortillas
- Bake in a preheated 400° oven for 15 minutes until golden brown and heated through
- Serve hot with additional cheese, salsa, tomatoes, sour cream, onions, avocado and cilantro¼ cup salsa, 2 tablespoons tomatoes, 1 tablespoon cilantro leaves, 2 tablespoons avocado
Notes
- Use canned black beans or pinto beans
- Don't drain beans. Use the sauce for extra flavor
- Don't overfill tortillas
- These are best filled, rolled and baked right away or the tortillas may become soggy
- To make ahead of time, make the bean filling, cover and refrigerate. Then fill the tortillas when you're ready to bake
- Bake uncovered
- Top with your favorite toppings
- Toppings can also be served on the side so each person can add their own
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
B. Parks says
I used one can of black beans and then 1 pound of ground chicken. Delicious!!!! Also had to use red onion, my grocery was out of scallions and they were a great substitute if you want more flavor.
Kathy says
Thanks for the tips!!!
David @ Spiced says
Gosh, I haven't made flautas in a long, long time...this recipe immediately made me crave some! Like your husband, I do enjoy my meat dishes, but I also love black beans...I'm thinking these might need to make an appearance in our house. I love the flavor profile here, Kathy!