Simple Bean Flautas

In Appetizers & Healthy Snack Recipes/ Healthy Dinner Recipes

These vegetarian bean flautas are baked instead of fried, and pair wonderfully with homemade salsa, guacamole, or sour cream.

Simple Bean Flautas

Looking for something to dip in that homemade salsa you just whipped up? When I saw this recipe on my friend’s blog, I knew I had to give a meatless version a try. I’ll be honest – there is nothing remotely traditional about this bean flautas 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!

What are flautas?

For those of you not acquainted with this Mexican 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). Flautas are typically filled with cheese and either chicken or beef and are often dunked in sour cream or guacamole. According to the Spruce Eats, some parts of Mexico serve flautas that are made from burrito-sized tortillas! Although our bean flautas recipe differs greatly from the traditional dish, it has many of the same flavors and is easier to make at home.

How to make bean flautas

I know I often say that our recipes are super easy to make, but these bean flautas are next level easy. As in, you could make these with kids type of easy. To make the filling for these flautas, you’ll need to mix all the ingredients (minus the tortillas) into a bowl. That’s it, that’s all you have to do to make the filling! Then you’ll need to spread the filling over half of each tortilla; as you roll up the tortilla from the bottom, the filling will spread out and hold everything together. Then, place the flautas seam side-down to prevent them from coming unrolled in the oven.

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, so learn from my mistakes! Reducing the amount of filling and using the rolling method noted in the instructions below avoided unwanted surprises in the oven. These flautas are best enjoyed right away while they’re still crisp, but you can easily reheat them in a toaster oven if you have leftovers.

Looking for more vegetarian Mexican recipes?

This recipe is…




Simple Bean Flautas

1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 flautas
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mexican


These vegetarian bean flautas are baked instead of fried, and pair wonderfully with homemade salsa, guacamole, or sour cream.


  • 16-ounce can 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.

Keywords: bean flautas, how to make flautas, vegetarian flautas



About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • Reply
    May 18, 2011 at 10:24 am

    What a great idea. I love these :)

  • Reply
    May 18, 2011 at 10:25 am

    I LOVE flautas!! I’ve been wanting to eat them more, so thanks for telling me how! ;)

  • Reply
    May 18, 2011 at 1:50 pm

    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!

  • Reply
    May 18, 2011 at 5:24 pm

    Great idea, I have never attempted making flautas, but this looks doable!

  • Reply
    May 18, 2011 at 9:10 pm

    I love flautas! I will have to try this soon cause I have avocados that would great with this. Yay!

  • Reply
    Stacy (Little Blue Hen)
    May 19, 2011 at 2:13 am

    I’m with Isabelle — no frying for me! Baked flautas sound fantastic. I’ve also had potato flautas that were lovely. Time to mix up the Mexican meals at our house!

  • Reply
    Lindsay @ Pinch of Yum
    May 19, 2011 at 7:58 am

    You’ve had some killer Mexican recipes lately! :) Keep em coming!

  • Reply
    Apron Appeal
    May 20, 2011 at 5:41 am

    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.

  • Reply
    May 20, 2011 at 1:02 pm

    nice that these are baked and a little healthier.

  • Reply
    May 20, 2011 at 9:43 pm

    I never order flautas simply because they are deep fried. I absolutely love your idea.

  • Reply
    May 25, 2011 at 9:19 am

    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 :)

  • Reply
    May 26, 2011 at 12:13 pm

    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!

  • Reply
    June 17, 2011 at 2:31 pm

    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!

  • Reply
    August 14, 2011 at 11:42 am

    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!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.