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Simple Bean Flautas

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Simple Bean Flautas

Looking for something to dip in that roasted tomato salsa? When I saw this recipe on my friend’s blog, I knew I had to give a meatless version a try. For those of you not acquainted with this Mexican taste treat, flautas (or taquitos) are small rolled tortillas that are filled and crisp fried. (I found that those made with corn tortillas are generally referred to as taquitos, and those with flour tortillas as flautas).

I’ll be honest – there is nothing remotely traditional about this recipe. These flautas are baked instead of fried, and they are stuffed with refried beans instead of chicken or beef. But, they turned out to be pretty delicious, and were incredibly easy to prepare. We enjoyed them slathered with salsa and sour cream, but you can also eat them with guacamole, shredded lettuce or cabbage, queso fresco – you name it!

One word of caution – make sure not to overfill the flautas when assembling them; I had a minor issue with the filling creeping out the ends while baking. Reducing the amount of filling and using the rolling method noted in the instructions below avoided unwanted surprises in the oven!

Simple Bean Flautas
Makes 12 flautas

16-ounce can fat-free (vegetarian) refried beans
3 ounces cream cheese
1/4 cup salsa
1 teaspoon hot chili powder
1/2 teaspoon cumin
2 to 3 green onions
1/2 cup shredded Mexican cheese blend
12 6-inch flour tortillas

1  Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2  Chop the green onions. In a large bowl, combine 1 can refried beans, 3 ounces cream cheese, 1/4 cup salsa, 1 teaspoon hot chili powder, 1/2 teaspoon cumin, green onions, and 1/2 cup shredded cheese. Mix thoroughly to combine.

3  Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla (the 6 o’clock position) to the middle 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.

4  When the flautas are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve with salsa and sour cream.

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SonjaSimple Bean Flautas

Comments 14

  1. Isabelle

    Love the idea of a baked flauta… perfect for someone like me, seeing as I have a strict no-deep-frying rule at home for the sake of my waistline. :)
    Going to have to try these out the next time I’m in the mood for something Mexican-ish!

  2. Apron Appeal

    It was the picture of the salsa in this recipe that enticed me off of the top 9 at foodbuzz. I haven’t found my perfect salsa yet, so maybe this version will get me a little closer.

  3. Annie

    I love this meatless version. I’ll have to try some this way! I’ve been doing a lot more meatless meals lately, so I’m always glad to have another one :)

  4. Kristin

    Made these last night and they are wonderful! I tried the creamy baked chicken taquitos also and the bean flautas are every bit as good, they just have a slightly different taste. Not sure which ones I prefer as they are both very good. Yum!

  5. Amy

    Made these a couple of weeks ago, and we all loved them–even the baby! They were the perfect recipe for his first experience with Mexican food (we used mild chili powder). Making again tonight for the grandparents. Thanks!

  6. Erica

    Great recipe! I made these for my family last night for dinner and it was very well received. Thanks for sharing another great recipe that I can add to our recipe book!

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