Baked Black Bean Flautas Recipe
Prep Time:
15 minutes
Cook Time:
43 minutes
Servings:
4 Servings
Ingredients
  • ½ white onion
  • 4 cloves garlic, divided
  • 1 Anaheim or poblano pepper
  • 1 tablespoon avocado or olive oil
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt, divided
  • ½ teaspoon smoked paprika
  • ½ cup vegetable broth, plus more as needed
  • 2 avocados
  • 2 tablespoons cilantro, chopped
  • 2 tablespoon red onion, diced
  • 1 jalapeño, diced
  • juice of 1 lime
  • 1 cup cheddar cheese, shredded
  • 8 medium (8-inch) flour tortillas
Directions
  1. Preheat the oven to 400 F.
  2. Dice the onion, 3 cloves of garlic, and the Anaheim pepper. Add the oil to a frying pan and bring the heat to medium. Drop in the onion, garlic, and pepper. Sauté for 8 minutes.
  3. Add the beans, chili powder, cumin, ½ teaspoon salt, smoked paprika, and ½ cup of broth. Reduce heat to low and cook for 15 minutes. If the beans get too dry as they cook, add a splash of vegetable broth as needed. Then, using a potato masher, mash the beans slightly. You still want some whole beans in the mix.
  4. While the beans are cooking, make the guacamole. Add the peeled avocado to a large bowl and mash it with a fork. Add the remaining garlic, cilantro, red onion, jalapeño, lime juice, and ½ teaspoon salt. Mix to combine.
  5. To roll the flautas, scoop out about 3-4 tablespoons of the bean mixture and about 1 tablespoon of cheese into the tortilla, placing it in the bottom third of the tortilla. Roll it up tightly, leaving the sides open. Place the rolled flautas into a 9x13-inch baking pan that has been sprayed with cooking spray.
  6. Bake the flautas in the oven for 20 minutes. The tops should be golden brown when they're done baking. Serve with the guacamole and top with fresh tomatoes if desired.