Home » Lunch » Baked Black Bean & Sweet Potato Flautas
Baked Black Bean & Sweet Potato Flautas
READY IN:45minsYIELD:12flautas
INGREDIENTS
12whole wheat tortillas, medium
1cupblack beans
1cupcorn
1⁄4cupbell pepper, diced
1sweet potato, medium
1⁄4cuponion, diced
1⁄2teaspoonchili powder
2garlic cloves, minced
1⁄2teaspooncumin
1⁄4teaspooncayenne pepper or 1/4teaspoonred pepper flakes
1⁄4cupcream cheese, room temperature
6ouncescheese, grated
2tablespoonssalsa
NUTRITION INFO
Serving Size: 1 (234) g
Servings Per Recipe:6
Calories: 508.5
Calories from Fat 153 g30 %
Total Fat 17 g26 %
Saturated Fat 7 g35 %
Cholesterol 28.8 mg 9 %
Sodium 1270.4 mg 52 %
Total Carbohydrate71.5 g 23 %
Dietary Fiber 4.2 g16 %
Sugars 3 g11 %
Protein 19.1 g 38 %
DIRECTIONS
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.