Black Bean Flautas are crisp flutes made with flour tortillas and a vegetarian bean filling, perfectly paired with salsa, guacamole and sour cream.
Black Bean Flautas
By Sue Lau | Palatable Pastime
Black Bean Flautas are my recipe of the day. Flautas are one of my favorite Tex-Mex foods to eat.
I have come to love these even more than chimichangas (which are crispy fried burritos) simply because they are smaller, and easier to pick up with your fingers. They also more crisp and yummy.
Great with Different Fillings
Flautas are often filled with chicken or beef, but these have a tasty vegetarian black bean filling. This type of appie would be vegan if you subbed in for the cotija and sour cream, which can be easily done if you need.
Appie or Entree
I am not vegan, but I do love many vegan and vegetarian options in food. Sometimes I will make an entire meal vegetarian, but often I like to mix it up if I serve something like this and have something else as part of the dinner. Beef enchiladas are a good option. I also love any kind of taco any day of the week.
Flautas? Or Taquitos?
The reason these tasty little treats are called flautas is because they are made with flour tortillas and are shaped like flutes.
Taquitos are known as little tacos and those will be made with corn tortillas.
Sometimes it can get confusing with all the different names of foods. One sure way to remember which is which is to think flauta-flour and taquito-taco.
Black Bean Flautas
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Black Bean Flautas
Black Bean Flautas
Equipment
- toothpicks
Ingredients
- 15 ounce can black beans undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon minced garlic
- salt and black pepper to taste
- 1/4 cup cotija cheese
- 1 10 ounce package taco size flour tortillas (ten count)
- cooking oil
- optional dips: salsa sour cream, guacamole
Instructions
- Place undrained black beans, cumin, garlic, salt and black pepper in a saucepan and cook over moderate heat until thick; mash into a paste and set aside to cool.
- Once cool, stir in the cotija cheese.
- Warm tortillas in a microwave until pliable.
- Place some filling on tortilla not too close to the edges and roll up, securing in an "x" with 2 toothpicks.
- Fry in shallow hot oil until browned, removing toothpicks after the tortilla browns and holds its shape.
- Serve hot with salsa or other dippers you like, such as guacamole or sour cream.
Notes
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