Baked Black Bean Flautas (Taquitos)


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These crispy, crunchy Baked Black Bean Flautas will quickly become your family’s favorite Taco Tuesday dinner! Just 30 minutes from start to finish and less than 10 ingredients create this handheld meal that also doubles as a delicious game-day snack or appetizer!

Large white platter with baked flautas garnished with fresh cilantro and avocado cream sauce

You’ll Love These

  • They are quick and easy to throw together! While rolling these flautas might seem tedious, it’s actually really easy! And the filling requires very little prep work – just adding a few ingredients to a bowl and mixing everything together. This is a simple weeknight dinner recipe that can be made in about 10 minutes. Bake it in the oven for 20 or so and dinner is done!
  • They are baked instead of fried! Which means less work for you! No waiting for the oil to heat up on the stove, no messing around with hot oil splatters. In this recipe, the oven does all the work and the flautas come out deliciously crispy! However, if you’re in the mood for fried flautas – don’t worry, I’ve got you covered there too! My Easy Ground Beef Flautas are shallow fried and they are freaking amazing and totally worth the extra time and hot oil splatters, trust me!
  • They’re a perfect way to switch up Taco Tuesday! I love Shredded Chicken Tacos, Vegan Quinoa Tacos, and Baked Black Bean Tacos as much as the next gal, but these handheld flautas are the perfect way to switch up your Tuesday night routine!
  • You can switch up the filling to suit your family’s taste or clean out the fridge. Use whatever kind of shredded cheese you’ve got on hand, switch up the beans based on what you’ve got in the cupboard and use your family’s favorite salsa or taco sauce! You can add a pinch of cayenne pepper or chili powder for a little kick or just keep them mild!
White plate with three baked flautas garnished with fresh cilantro and avocado cream sauce

Instructions

Add beans to a large bowl and use a fork to mash half of them.

Glass bowl with black beans that are being mashed with a fork

Then add cheese, salsa, cumin, and chipotles in adobo, along with a couple pinches of salt and pepper.

A glass bowl filled with ingredients to make the filling for black bean flautas

Mix until well combined.

A glass bowl filled with ingredients to make the filling for black bean flautas

Divide filling evenly between the flour tortillas, adding a scoop to the bottom half of each tortilla, and then rolling the tortilla away from you to seal the filling inside.

Baking sheet with flautas being rolled up

Place flautas seam side down on a cooling rack on a parchment-lined baking sheet. Continue with remaining tortillas.

Baking sheet with freshly rolled black bean flautas

Brush flautas with oil and bake for 20-25 minutes or until the flour tortilla starts to get crisp. Broil the flautas for 1-2 minutes until they start to turn dark golden brown on top.

Baking sheet with freshly baked homemade black bean flautas

Garnish with Creamy Avocado Sauce, crumbled Cotija cheese, and fresh chopped cilantro and enjoy!

Large white platter with baked flautas garnished with fresh cilantro and avocado cream sauce

Tips

  • You can use flour or corn tortillas for this recipe! I like to make flautas with flour tortillas and taquitos with corn tortillas, but in the end – they are totally interchangeable and you’ll end up with a delicious quick, and easy weeknight dinner either way!
  • These flautas can be rolled ahead of time and baked whenever you’re ready to eat! Store in an airtight container and refrigerate for up to 5 days. When you’re ready to bake them, brush them with olive oil and bake according to recipe instructions. You may need to increase the baking time just a bit when you are cooking them straight from the fridge just so the filling is able to warm through completely.
  • I like to line the baking sheet with parchment paper or tin foil because that ooey gooey filling is inevitably going to melt out of the flautas as they bake. The parchment/foil will greatly help with the cleanup!
  • You can serve these flautas with my quick and easy Avocado Cream Sauce, Easy Blender Salsa, or Roasted Tomato Salsa! Otherwise, I love to dip them in sour cream, guacamole, or my favorite taco sauce.
  • If you’re having trouble getting the flautas rolled up tightly or getting them to stay rolled up, try using a bit less filling or securing the seams with a toothpick. Just make sure you remove the toothpick after baking and before eating!
  • If you’re in the mood for fried flautas – check out my Ground Beef Flauta recipe for tips on how to fry them! You can use this same recipe, but just shallow fry them in a pan. It will give you a more classic, crispy, crunchy flauta texture!
White plate with three baked flautas garnished with fresh cilantro and avocado cream sauce

Pair Flautas With

Print

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Baked Black Bean Flautas (Taquitos)



  • Author:
    Kylie Lato

  • Prep Time:
    10 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    30 minutes

  • Yield:
    12 flautas 1x

Description

These crispy, crunchy Baked Black Bean Flautas will quickly become your family’s favorite Taco Tuesday dinner! Just 30 minutes from start to finish and less than 10 ingredients create this handheld meal that also doubles as a delicious game-day snack! 



Scale

Ingredients

Garnish:

  • Creamy Avocado Sauce
  • Cotija or queso fresco
  • fresh chopped cilantro
  • diced red onion
  • sliced jalapeno

Instructions

  1. Preheat oven to 400 degrees.
  2. Add black beans to a large bowl and use a fork to mash half of them. 
  3. Combine black beans, cheese, salsa, cumin, and chipotles in adobo, along with a couple pinches of salt and pepper in a large bowl.
  4. Divide filling evenly between the flour tortillas, adding a scoop to the bottom half of each tortilla, and then rolling the tortilla away from you to seal the filling inside.
  5. Place flautas seam side down on a cooling rack on a parchment-lined baking sheet. Continue with remaining tortillas.
  6. Brush flautas with oil and bake for 20-25 minutes or until the flour tortilla starts to get crisp. Broil the flautas for 1-2 minutes until they start to turn dark golden brown on top.
  7. Garnish with Creamy Avocado Sauce, Cotija, and fresh chopped cilantro and enjoy!

Notes

You can use flour or corn tortillas for this recipe! I like to make flautas with flour tortillas and taquitos with corn tortillas, but in the end – they are totally interchangeable and you’ll end up with a delicious quick, and easy weeknight dinner either way!

These flautas can be rolled ahead of time and baked whenever you’re ready to eat! Store in an airtight container and refrigerate for up to 5 days. When you’re ready to bake them, brush them with olive oil and bake according to recipe instructions. You may need to increase the baking time just a bit when you are cooking them straight from the fridge just so the filling is able to warm through completely.

I like to line the baking sheet with parchment paper or tin foil because that ooey gooey filling is inevitably going to melt out of the flautas as they bake. The parchment/foil will greatly help with the cleanup!

You can serve these flautas with my quick and easy Avocado Cream Sauce, Easy Blender Salsa, or Roasted Tomato Salsa! Otherwise, I love to dip them in sour cream, guacamole, or my favorite taco sauce.

If you’re having trouble getting the flautas rolled up tightly or getting them to stay rolled up, try using a bit less filling or securing the seams with a toothpick. Just make sure you remove the toothpick after baking and before eating!

If you’re in the mood for fried flautas – check out my Ground Beef Flauta recipe for tips on how to fry them! You can use this same recipe, but just shallow fry them in a pan. It will give you a more classic, crispy, crunchy flauta texture!

Keywords: vegetarian flautas, oven baked flautas, baked taquitos





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