When I was little one of my favorite foods was flautas (although I call them taquitos, but my boyfriend is instant this is incorrect… no more flautas for you JJ!). They’re kind of like an easier to eat taco with a lot of the same delicious flavors. Ever since I began eating vegan, the number of flautas I consumed took a drastic dive since most Mexican restaurants don’t make vegan flautas (or taquitos)… they should though!
This recipe is extremely simple and delicious. The flautas have that crunchy outside and soft middle. Try them with some homemade guacamole. They make the perfect finger food for your next summer gathering, just cut them into smaller bite-size pieces!
Okay, gotta go finish stuffing my face with flautas… (taquitos!). Let me know how yours taste!
Black Bean Flautas
Ingredients
- 2 16 oz cans of re-fried beans
- 2 4 oz can of diced green chilis
- 1/2 lime, juiced
- 5 tbsp cilantro, chopped
- 1/2 tsp cumin
- 1/2 tsp ancho chili powder
- 1/2 tsp salt
- 16 flour tortillas
- Olive Oil
Instructions
- Preheat the oven to 450°F.
- In a large mixing bowl, combine all the ingredients, except olive oil.
- Rub olive oil on one side of the tortilla.
- Flip the tortilla over and place two spoonfuls of bean mix in a line on the tortilla. It’s easiest to roll the tortilla if the bean dip is closer to a side, rather than in the middle of the tortilla.
- Roll the tortillas into tight logs and place flap side down on a baking sheet.
- Place the baking sheet in the oven for 6 min, then roll the flautas to the opposite site and place bake in the oven for another 6 min.
- Let cool for 10 min before devouring!
One response to “Black Bean Flautas”
[…] control when it comes to chips and guac. So I settled on making guacamole and pairing it with some Black Bean Flautas (which you can read about here!) anddddd I still lost all self control when eating […]