Baked Black Bean and Sweet Potato Flautas

Baked Black Bean and Sweet Potato Flautas- These tacky Baked Black Bean and Wonderful Potato Flautas are among my many prominent dishes ever before, and permanently factor also. I can't wait on you to attempt them!


9 corn tortillas
1 cup black beans (drained + rinsed if using canned)
1 cup mexi-corn (corn + red/green peppers)
1 small/medium sweet potato
1/4 cup diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp ground cayenne pepper or red pepper flakes optional
2 oz full-fat or 1/3 fat cream cheese room temperature (optional but tasty!)
4-6 ounces grated cheese* plus extra to taste
1-2 TBSP taco sauce, enchilada sauce, or salsa plus extra to taste
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley or cilantro + fresh veggies to garnish

Pre-heat your stove to 425F. 

Jab a couple of openings in your wonderful potato, cover this in a somewhat moist paper towel, and microwave over for regarding 6-8 mins. The paper towel technique maintains the potato moist 

While you delay, integrate corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you choose really tender veggies, don‘t hesitate to saute the veggies very first in a bit butter or oil to tenderize. Your cayenne and red pepper flakes will manage the spice-factor ; change those to preference. I alternating in between utilizing my fave tasty red enchilada sauce, hot taco sauce, and an all-natural, zesty salsa just like Mrs. Renfros Green Salsa, all have created tasty outcomes! 

Once your wonderful potato is prepared, fluff the within with a fork and include the flesh minus the skin to the remainder from your veggies and blend completely. 

Include salt, pepper, and any extra seasoning to preference. I typically include a bit additional spray chili powder, cumin, and garlic! 

Following, operating in little batches from perhaps 3-4 tortillas, cover corn tortillas in a moist paper towel and microwave over for 30 secs. Comply with this up with an extra 30 secs, if required. The objective here‘s to heavy steam the tortillas so they roll right into ideal flautas without damaging or breaking =) This technique functions just like a appeal! 

Instantly spray or scrub one side each tortilla with oil and include " line " from veggie filling up to the facility from the " completely dry side " from each tortilla, regarding 1-inch thick. 

Leading this off with a layer from cheese as much or as low as you desire! if you are utilizing lotion cheese also you can blend this right into the shredded cheese previously covering and roll the tortilla.

Place on a wire baking/cooling rack and seal with a toothpick, if needed.
Repeat these steps until you have a rack full of flautas.

Give them one more teeny spritz of olive oil to get them extra crispy [no-frying! whoo!] and set the rack 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 a chance to crisp up. Uber easy!

Bake on the middle rack, at 425F, 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.

Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! You can even whip up a small bowl of jalapeno ranch for dunking too! If you have any fresh lime or cilantro both will make a tasty garnish!

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