Do you celebrate Cinco De Mayo? We don’t really do much for the holiday other than eat one of our favorite Mexican Dishes. We have several we can choose from like our Chicken Taquitos, Slow Cooker Chicken Tacos, or our Shrimp Tacos. But one of our new favorite Mexican Dishes are these Baked Flautas. These Baked Black Bean and Sweet Potato Flautas are so easy to make and super delicious…and they are baked instead of fried…so that is always a great thing!
Flautas traditionally are made with flour tortillas, but most of my family (including my husband) prefer corn tortillas, so that is what I usually make them with. Flautas are usually deep fried quickly, but we are trying to eat a little healthier where we can and so instead of frying them, we bake them in the oven!
These particular Baked Flautas are vegetarian, but you can make them with chicken or shredded beef if you would prefer that. Simply add your meat into the mixture with the other ingredients and they should turn out great!
Follow the recipe and make your own and you won’t be disappointed! Here is a really short video so you can see how to make them easily.
12-15 small corn (or flour) tortillas
1 cup of black beans, rinsed and drained
1 cup corn
½ cup red and yellow peppers, diced
1 medium sweet potato
1/4 cup of diced onion
1/2 tsp chili powder (more or less depending on how spicy you want it)
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper (more or less depending on how spicy you want it)
2 oz. cream cheese, room temperature
6 oz. of grated cheese (cheddar, pepper jack, etc)
1/3 cup salsa
salt and pepper to taste
all-natural olive oil spray (or oil)
Fresh toppings (tomatoes, avocado, salsa, guacamole, limes. lettuce)
- Pre-heat the oven to 425F.
- Wash and poke a few holes in your sweet potato. Wrap it in clear plastic wrap, and microwave on high for about 6-8 minutes.
- Combine corn, diced peppers, onions, black beans, garlic powder, chili powder, cumin, cilantro, cayenne pepper, and salsa in a medium bowl.
- Once your sweet potato is cooked, carefully remove the skin, and add to your corn mixture and stir together.
- Add salt, pepper, and any additional seasoning to taste.
- Wrap 3-4 corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. This will soften the tortillas so that they roll easily without tearing or breaking.
- Spray or rub one side each tortilla with oil and add some veggie filling to the center of the “dry side” of each tortilla.
- Top it off with a layer of the cheese mixture and roll the tortilla.
- Place on a wire cooling rack and add a toothpick, if needed.
- Repeat these steps until you have a rack full of flautas.
- Give them another spray of the oil and set the cooling rack onto the 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 crispy without frying them).
- Bake on the middle rack 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.
- Top with your favorite fresh toppings and serve immediately.
- Makes about 12-15 flautas depending on tortilla size.
*adapted from Peas and Crayons
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