Baked Black Bean Sweet Potato Flautas Recipes

EASY BAKED FLAUTAS (TAQUITOS!)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).
• Thinly slice the green onions.
• If you're using canned refried beans, take a taste and determine whether they're well seasoned. If not, add a few pinches of kosher salt and cumin. If you're using our Homemade Refried Beans, they'll be perfectly seasoned and you can skip this step.
• In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.
• Optional step: If you're using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it's helpful to heat them before rolling. You can do this with corn tortillas too!
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much! Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

MEXICAN FLAUTAS

Steps:

• Pre-heat the oven to 425F.
• Wash and poke a few holes in your sweet potato. Wrap it in clear plastic wrap, and microwave on high for about 6-8 minutes.
• Combine corn, diced peppers, onions, black beans, garlic powder, chili powder, cumin, cilantro, cayenne pepper, and salsa in a medium bowl.
• Once your sweet potato is cooked, carefully remove the skin, and add to your corn mixture and stir together.
• Add salt, pepper, and any additional seasoning to taste.
• Wrap 3-4 corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. This will soften the tortillas so that they roll easily without tearing or breaking.
• Spray or rub one side each tortilla with oil and add some veggie filling to the center of the "dry side" of each tortilla.
• Top it off with a layer of the cheese mixture and roll the tortilla.
• Place on a wire cooling rack and add a toothpick, if needed.
• Repeat these steps until you have a rack full of flautas.
• Give them another spray of the oil and set the cooling rack onto the 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 crispy without frying them).
• Bake on the middle rack 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.
• Top with your favorite fresh toppings and serve immediately.
• Makes about 12-15 flautas depending on tortilla size.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

BAKED BLACK BEAN AND SPINACH FLAUTAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
• Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
• Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
• Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.