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.