Baked Black Bean & Sweet Potato Flautas

READY IN: 45minsYIELD: 12 flautas


  • 12whole wheat tortillas, medium
  • 1cupblack beans
  • 1cupcorn
  • 14 cupbell pepper, diced
  • 1sweet potato, medium
  • 14 cuponion, diced
  • 12 teaspoonchili powder
  • 2garlic cloves, minced
  • 12 teaspooncumin
  • 14 teaspooncayenne pepper or 1/4teaspoonred pepper flakes
  • 14 cupcream cheese, room temperature
  • 6ouncescheese, grated
  • 2tablespoonssalsa

    Serving Size: 1 (234) g

    Servings Per Recipe:6

    Calories: 508.5

    Calories from Fat 153 g 30 %

    Total Fat 17 g 26 %

    Saturated Fat 7 g 35 %

    Cholesterol 28.8 mg 9 %

    Sodium 1270.4 mg 52 %

    Total Carbohydrate71.5 g 23 %

    Dietary Fiber 4.2 g 16 %

    Sugars 3 g 11 %

    Protein 19.1 g 38 %


  • Pre-heat your oven to 425°F.
  • 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, until soft.
  • While you wait, combine corn, diced peppers and onion with your black beans, garlic, chili powder, cumin, cayenne, and salsa.
  • Once your sweet potato is cooked, remove and mash the flesh, and add the it to the rest of your veggies and mix thoroughly. Add salt, pepper.
  • Next, working in batches of 3-4 tortillas, wrap tortillas in a damp paper towel and microwave on high for 30 seconds. This will steam the tortillas so they easily roll into flautas without breaking or cracking.
  • 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.
  • Mix shredded and cream cheese. Top filling with a layer of this mixed cheese, then roll the tortilla.
  • Place on a wire baking/cooling rack and seal with a toothpick which has been soaking in water.
  • Repeat these steps until you have a rack full of flautas.
  • Give them another spritz of oil and set the rack on a 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.
  • Bake on the middle rack, at 425°F, 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.
  • Serve with sour cream or plain Greek yogurt, salsa, and guacamole for dipping.
  • Source: Read Full Article