Black Bean Flautas with Avocado Dipping Sauce Recipe (2024)

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I am inspired by all sorts of recipes--gluten-free, vegan, vegetarian, and meaty. Basically, if the pictures are beautiful and the ingredients are interesting, I can appreciate it, even if it doesn't fit into my diet. I love to peruse Pinterestevery day and let inspiration strike and that is exactly what happened with these flautas. If you read Beard + Bonnet, you've probably noticed that we are Mexican food junkies, so it didn't come as a surprise to me that the Chicken Flautas with Spicy Avocado Sauce from Heather Christo stood out to me as I was browsing Pinterest, practically calling my name!

As I was brainstorming ways to make this dish meatless I knew that I definitely wanted to make this a simple 30 minute meal so that everyone could enjoy flautas, even on a hectic weeknight. For the filling, I replaced the shredded chicken with store-bought spicy vegetarian refried black beans and my top secret, knock-your-socks-off, incredibly easy taco topping that I serve at every taco dinner we have here at home. Well, I guess after this post it won't be top secret anymore. (It's okay, you guys are my friends and friends share things like top secret taco toppings.)


The spicy avocado dipping sauce for these black bean flautas sounded pretty amazing as it was originally written, so except for two minor tweaks to use ingredients that I already had on hand, I left it as it was. Why mess with perfection, right? This sauce is pretty much a super smooth, spicy, guacamole and in case you were wondering it is totally okay to dip your chips in it too! Go ahead, get all up in there, don't be shy!


So I made a batch of black bean flautas and styled them all pretty for you, but I also thought I should be perfectly honest and show you exactly how we devoured them! These bad boys never hit a plate, my kids literally lined up in the kitchen and they dunked and ate them as fast as I could cook them up. There was lots of giggling and play fighting about who got the next flauta from the pan. When their bellies were full, they were nice enough to leave a few for me to enjoy. I had 6 black bean flautas left so I ate 3 immediately and saved 3 to reheat later. I wasn't sure how well they would reheat, but I thought it would be good information to share with all of you here, so I wrapped them on a plate with plastic wrap, and stuck them in the fridge. When the need for a flauta hit me, I simply popped them in a dry skillet over medium-high heat. It only took a minute or two to reheat and they were just as crispy as the first time around. Yay flautas!

This post was originally published on March 12, 2014.

Recipe

Black Bean Flautas with Avocado Dipping Sauce Recipe (4)

Black Bean Flautas

Crispy black bean flautas adapted from Heather Christo's Chicken Flautas with Spicy Avocado Sauce.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: Black Bean Flautas, flautas recipe, rolled tacos

Servings: 16 flautas

Calories: 59kcal

Author: Oh My Veggies

Ingredients

  • ½ cup chopped red onion
  • ¼ cup chopped cilantro
  • Juice of 1 large lime
  • 1 16-ounce can spicy vegetarian refried black beans
  • 16 white corn tortillas warmed (see note)
  • Grapeseed vegetable, or canola oil for pan frying
  • Avocado Dipping Sauce see recipe below
  • Chopped lettuce cilantro, Cotija cheese, hot sauce, and lime wedges for serving

US Customary - Metric

Instructions

  • In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.

  • In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and ½ tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)

  • Place the prepared flautas seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the flautas in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.

Notes

Corn tortillas will often tear if they're not warmed before you roll them. To heat them up, simply wrap them in a damp paper towel and heat them in the microwave for 30-45 seconds at a time until they're pliable.

If you'd prefer to bake your flautas, soak the toothpicks in water while you're doing the prep work and preheat your oven to 400ºF. Spray a baking sheet with an oil mister. Prepare the flautas as described in the recipe, then place them on the baking sheet. Spray them with oil and bake for 15-20 minutes, until crisp.

Nutrition

Serving: 3-4 per personCalories: 59kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 57mgFiber: 2gSugar: 1gVitamin A: 17IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Recipe

Black Bean Flautas with Avocado Dipping Sauce Recipe (5)

Avocado Dipping Sauce

This creamy Avocado Dipping Sauce is a perfect match to all your flavor pairings.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 servings

Calories: 334kcal

Author: Oh My Veggies

Ingredients

  • 2 ripe avocados halved and pits removed, scooped from their shells
  • ¼ cup chopped red onion
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • 1 jalapeno chopped (for a less spicy version remove the seeds and ribs)
  • 1 clove garlic
  • 2 tablespoons water
  • Kosher salt to taste

US Customary - Metric

Instructions

  • Combine the avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender or food processor, then puree until smooth and creamy. Season to taste with kosher salt. Chill until ready to use.

Nutrition

Calories: 334kcalCarbohydrates: 20gProtein: 4gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 17mgPotassium: 1038mgFiber: 14gSugar: 2gVitamin A: 504IUVitamin C: 31mgCalcium: 34mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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Thai Coconut Curry Hummus Recipe By Oh My Veggies.com »

Black Bean Flautas with Avocado Dipping Sauce Recipe (6)

About Meg

Meg van der Kruik is the blogger, photographer, and recipe developer behind This Mess is Ours, an omnivorous food blog with an incredible collection of gluten-free, vegetarian recipes.

Reader Interactions

Comments

  1. Ali B. says

    These look amazing. What brand of corn tortilla did you use? I live is the sw and ask the corn tortillas seem very thick compared to the ones in your pictures. Thanks!

    Reply

  2. Dawn says

    I was wondering if you could use brown rice spring roll wrappers instead of corn tortillas?

    Reply

  3. Millie | Add A Little says

    Looks like great party food!

    Reply

  4. Sam @ PancakeWarriors says

    oh wow these sound fabulous. I love looking around pinterest for ideas too! So many beautful dishes there!! Love how easy these are - perfection!

    Reply

  5. Kathryn Grace says

    I love your recipes! I think this is the second or third that I've shared as a Recipe of the Day on my Facebook page, Cooking with Whole Grains & Real, Whole Foods. We're keeping our grandkids overnight this weekend, and I know they'll love these flautas. We'll have them for lunch tomorrow. Thank you.

    Reply

  6. Diana Garcia says

    Cheese is Cotija. Sorry my phone corrected me

    Reply

  7. Diana says

    Did you mean "Cotija" cheese or is there actually a "cojita" cheese? 😉

    Reply

    • Kiersten Frase says

      It was a typo; it's been corrected.

      Reply

  8. Jenny says

    This recipe is amazing! I baked them instead, but they still came out awesome! Thank you for sharing your recipe.

    Reply

    • Jessica says

      I would like to bake these, just not sure how. Any suggestions on temperature or tips on baking them?

      Reply

  9. Sarah says

    Looks great, I make chicken ones and freeze them. Has anyone tried freezing these ones? I'm going to give it a go and see how the filling holds up.

    Reply

  10. Lisa says

    just made these and they are delicious!!! I added some sweet corn to the onion, cilantro and lime mixture & it rocked!!! Thanks for the recipe! It is a keeper in our house. *I may have eaten the first 4 before I shared with the family 🙂

    Reply

  11. Talia says

    What brand tortillas do you use? I just made these with white corn tortillas from Trader Joe's and they ripped and tore the entire way through 🙁

    Reply

  12. Shawna says

    I've made this recipe three times and it has turned out to be an enormous mess each time! I'd really appreciate a video or detailed photos to show exactly how you made and fried these.

    Reply

    • Heather says

      It was a mess for us too, but worth it! Using flour tortillas is less of a haste and true to the "flautas" title. I don't use toothpicks either by its hard to cook evenly that way.

      Reply

  13. Melissa says

    Just fyi...a flauta is made with flour tortillas. If you are using corn tortilla

    Reply

  14. Alicia says

    I just made these and they are so delicious! I baked them and used flour tortillas. Will definitely be making these again. Thank you!

    Reply

  15. Sarah says

    technically these are taquitos, no? Floutas are made with flour tortillas....

    Reply

  16. Colleen says

    I LOVE these! They're simple to make and so, so tasty. Flauta Friday is totally a thing at my house now.

    Reply

  17. Marquisha says

    This was a great recipe! My family loved it. A little note : before filling the tortilla, heat the tortilla. The first time I made it, I used cold tortillas and it was a disaster lol.

    Reply

  18. Manju says

    The recipe for the avocado sauce does not come up - did it get deleted?

    Reply

    • Alissa says

      Sorry about that! We're working on getting the recipe back. It should be up shortly.

      Reply

  19. Annalycia says

    Hi im not seeing the avocado dipping sauce recipe anywhere?

    Reply

    • Alissa says

      Sorry about that! We're working on it and expect to have the recipe back up very soon!

      Reply

  20. Darlene Root says

    These were delicious. I put some of the cheese in the flautas. Loved the dipping guac!

    Reply

    • Katie Trant says

      We love the dipping guac too, Darlene!

      Reply

  21. Bonnie says

    Definitely going to make these. And yeah, flautas are made w/ flour tortillas, while taquitos (like these) are made with corn. Here in the south these two are used interchangeably, so I get why some people would get mixed up.

    Reply

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Black Bean Flautas with Avocado Dipping Sauce Recipe (2024)

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