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.
Amount Per Serving
Calories 86Calories from Fat 36
% Daily Value*
Saturated Fat 3g19%
Vitamin A 2129IU43%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.