Baked Black Bean and Sweet Potato Flautas
User Reviews
5
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Prep Time
25 mins
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Cook Time
16 mins
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Total Time
41 mins
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Servings
9 flautas
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Calories
174 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Baked Black Bean and Sweet Potato Flautas
Description
Baked Black Bean and Sweet Potato Flautas are a vegetarian dish that blends black beans, corn with red and green peppers, diced onions, and tender sweet potato that is microwaved until soft. The filling is seasoned with a mix of chili powder, garlic powder, cumin, cilantro, and optional cayenne or red pepper flakes for a spicy note. Cream cheese and grated cheese enhance the creamy texture inside each flauta which is then wrapped in corn tortillas sprayed lightly with olive oil and baked at 425°F until crispy. The external crunch contrasts with the soft, flavorful interior.
The spices used create a balanced flavor profile that highlights the natural sweetness of the sweet potato and corn, combined with the earthiness of black beans. Baking instead of frying provides a less oily version while still achieving a desirable crisp crust. Different types of cheese can be used for variation, and taco sauce or salsa adds moisture and tanginess to the filling mixture.
These flautas are well-suited for serving as a snack, appetizer, or a meatless main course option. They work nicely alongside fresh garnishes like parsley or cilantro and additional vegetable sides. Dipping options such as salsa, sour cream, or guacamole complement the spicy and savory filling, enhancing each bite.
For extra flavor, the filling vegetables can be lightly sautéed before mixing. The recipe allows for adjustments in spice by increasing or omitting the cayenne pepper. Using room-temperature cream cheese helps achieve a smooth filling. Leftovers, if any, can be reheated to preserve crispness by baking again briefly.
Ingredients
- 9 corn tortillas
- 1 cup black beans (drained + rinsed if using canned)
- 1 cup corn corn + red/green peppers, Mexi-corn variety
- 1 sweet potato small or medium size
- ¼ cup onion diced
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cilantro dried or fresh
- ½ tsp cumin
- ¼ tsp cayenne pepper optional, ground, or red pepper flakes
- 2 oz full-fat cream cheese room temperature (optional but tasty!, or 1/3 fat cream cheese
- 4-6 ounces cheese plus extra to taste, grated
- 1-2 TBSP taco sauce plus extra to taste, or enchilada sauce or salsa
- salt to taste
- black pepper to taste
- olive oil spray all-natural, or plain oil
- parsley or cilantro, plus fresh veggies to garnish
DIP IT!
- salsa
- sour cream or Greek yogurt
- guacamole
Instructions
- Pre-heat your oven to 425F.
- Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
- While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
- Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
- Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
- Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =) This trick works like a charm!
- Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
- Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla.
- Place on a wire baking/cooling rack and seal with a toothpick, if needed.
- Repeat these steps until you have a rack full of flautas.
- Give them one more teeny spritz of olive oil to get them extra crispy [no-frying! whoo!] and set the rack baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up. Uber easy!
- Bake on the middle rack, at 425F, for 15 minutes.
- At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
- Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! You can even whip up a small bowl of jalapeno ranch for dunking too! If you have any fresh lime or cilantro both will make a tasty garnish!
Notes
- Choose cheeses like habanero cheddar, sharp cheddar, or Pepper Jack for distinctive flavor.
- Microwaving the sweet potato wrapped in a damp paper towel helps keep it moist and tender.
- Adjust cayenne pepper or red pepper flakes to control the heat level to your preference.
- Use olive oil spray lightly on tortillas to help achieve a crisp texture while baking.
- Serve with salsa, sour cream, or guacamole for dipping to complement the flavors and add moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9flautas
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 204mg | 9% |
| Potassium | 218mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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