This post may contain affiliate links. Learn more here.
Entrees/ Recipes/ Sides/ Snacks/ Vegetarian Recipes

Black Bean Flautas with Avocado Dipping Sauce

Black Bean Flautas with Avocado Dipping Sauce

Black Bean Flautas with Avocado Dipping Sauce
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 Pinterest every 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.)

Avocado Dipping Sauce
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!

Black Bean Flautas with Avocado Dipping Sauce
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.

Black Bean Flautas with Avocado Dipping Sauce

Black Bean Flautas

Crispy black bean flautas adapted from Heather Christo's Chicken Flautas with Spicy Avocado Sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 flautas


  • 1/2 cup chopped red onion
  • 1/4 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


  • 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 1/2 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.


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.


Serving: 3-4 per person
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!
Avocado Dipping Sauce

Avocado Dipping Sauce


  • 2 ripe avocados halved and pits removed, scooped from their shells
  • 1/4 cup chopped red onion
  • Juice of 1 lime
  • 1/4 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


  • 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

You Might Also Like


  • Reply
    Ali B.
    December 27, 2014 at 7:04 pm

    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
    March 24, 2015 at 10:38 am

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

  • Reply
    Millie | Add A Little
    March 29, 2015 at 12:43 pm

    Looks like great party food!

  • Reply
    March 29, 2015 at 2:01 pm

    omg can I have this for dinner tonight?!! ahah looks amaziiing yumm

  • Reply
    Sam @ PancakeWarriors
    March 29, 2015 at 5:48 pm

    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
    Kathryn Grace
    April 10, 2015 at 1:45 pm

    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
    Diana Garcia
    April 18, 2015 at 9:12 am

    The recipe looks delicious! One thing to note, the cheese is called cotiza not cojita 😉

  • Reply
    Diana Garcia
    April 18, 2015 at 9:13 am

    Cheese is Cotija. Sorry my phone corrected me

  • Reply
    April 24, 2015 at 6:18 am

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

  • Reply
    May 14, 2015 at 8:02 am

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

    • Reply
      July 27, 2016 at 11:09 pm

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

  • Reply
    May 17, 2015 at 7:25 am

    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
    July 2, 2015 at 5:12 pm

    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
    July 14, 2015 at 3:13 pm

    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
    September 27, 2015 at 9:38 pm

    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
      June 21, 2016 at 4:56 pm

      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
    October 13, 2015 at 12:59 am

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

  • Reply
    February 4, 2016 at 2:42 pm

    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
    June 14, 2016 at 12:58 pm

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

  • Reply
    September 21, 2016 at 1:56 am

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

  • Reply
    December 7, 2016 at 1:26 am

    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
    May 7, 2017 at 12:27 pm

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

    • Reply
      May 8, 2017 at 9:07 am

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

  • Reply
    May 7, 2017 at 10:33 pm

    Hi im not seeing the avocado dipping sauce recipe anywhere?

    • Reply
      May 8, 2017 at 9:01 am

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

  • Reply
    Darlene Root
    February 4, 2018 at 5:35 pm

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

    • Reply
      Katie Trant
      February 5, 2018 at 10:06 am

      We love the dipping guac too, Darlene!

  • Reply
    September 18, 2019 at 7:24 pm

    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.

  • 1 2

    Leave a Reply

    Recipe Rating