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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 Pinterestย 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. ย 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.

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Black Bean Flautas

Black Bean Flautas with Avocado Dipping Sauce

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
  • Yield: 16 flautas

Ingredients

  • 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

Instructions

  1. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
  2. In a large heavy skillet, heat ยผ-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.)
  3. 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 400ยบF. 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 Size: 3-4 per person
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Avocado Dipping Sauce

Ingredients

  • 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

Instructions

  1. 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.

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72 Comments

  • Reply
    Julia Mueller
    March 12, 2014 at 8:31 am

    YES, Meg!! YES, YES, YES!! That Flauta would never see a plate in my house, either…They’d get consumed straight off the cookie sheet, fresh out of the oven. I’d probably burn my face on them. It’d be worth it. Gimme dat guacamole!! ๐Ÿ™‚

    • Reply
      Meg van der Kruik
      March 12, 2014 at 1:00 pm

      Julia,

      Thanks! We totally burned our mouths the first go around!! Be careful;)

  • Reply
    Jennie @themessybakerblog
    March 12, 2014 at 9:00 am

    Bless your soul for making this a 30-minute meal. I’m all about Mexican cuisine. Love this!

    • Reply
      Meg van der Kruik
      March 12, 2014 at 1:00 pm

      Yay Jennie!

      Thank you so much, I am happy to have shared a new 30-minute meal for you:)

  • Reply
    Abby @ The Frosted Vegan
    March 12, 2014 at 10:43 am

    I looove flautas and I have all the ingredients for these, perfect!

    • Reply
      Meg van der Kruik
      March 12, 2014 at 1:05 pm

      Yay Abby! I hope you love them too.

  • Reply
    Hannah @ CleanEatingVeggieGirl
    March 12, 2014 at 10:43 am

    Yyyeah…these are definitely getting made ASAP! They sound amazing and it is only 9:30 a.m.! ๐Ÿ˜‰

    • Reply
      Meg van der Kruik
      March 12, 2014 at 1:05 pm

      Hannah,
      Flautas are a perfectly acceptable breakfast in my opinion;)

      • Reply
        Letty Flatt
        March 13, 2014 at 3:19 pm

        Here here re: these for breakfast! with an egg perhaps?

  • Reply
    gretchen | kumquat
    March 12, 2014 at 10:53 am

    i decidedly do not eat enough flautas. thank you for my remedy!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:23 am

      I hope you love these Gretchen!

  • Reply
    Cookin Canuck
    March 12, 2014 at 11:08 am

    Those looks so good and I love your styling!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:23 am

      Thank you SO much!!

  • Reply
    Dixya @ Food, Pleasure, and Health
    March 12, 2014 at 11:09 am

    i could eat a dozen of these…

    • Reply
      Meg van der Kruik
      March 12, 2014 at 1:06 pm

      Dixya,

      We could totally have a flauta eating contest! Ha ha!

  • Reply
    Leslie @ My Kitchen Is Open
    March 12, 2014 at 2:09 pm

    These look awesome and sound delicious! Gonna put on some black beans today so I can make some this weekend!

    • Reply
      Meg van der Kruik
      March 12, 2014 at 3:12 pm

      Yay Leslie!!! You are going to love these flautas, I just know it!

  • Reply
    Maggie
    March 12, 2014 at 2:16 pm

    Love this recipe Meg! We are Mexican lovers in this house too so I will definitely be trying these – the rolling up corn torts scares me a little, but you’ve inspired me ๐Ÿ™‚ Did I miss the taco topping, or is it the onion, cilantro, lime mix? All of which I happen to have in my frigo right now! Thanks Meg. You always inspire me!

    • Reply
      Meg van der Kruik
      March 12, 2014 at 3:11 pm

      Maggie you inspire me too!!! Just heat the torts before hand, I put a note in the recipe box:) You will be great and even if a few of them split they are still super yummy! Oh and yes! That simple little citrus juice, onion, and cilantro is my secret weapon. The lime juice just gets in there and does something amazing to the onion and cilantro. We don’t make tacos, black bean burgers, or quesadilla’s without it!

  • Reply
    Mallory @ Because I Like Chocolate
    March 12, 2014 at 4:40 pm

    Black beans and avocados are 2 foods I could not live without! I love this dip’s take on guac!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:28 am

      Thanks Mallory!

  • Reply
    Connie at Bird and Seed
    March 12, 2014 at 7:25 pm

    Wow. These look super tasty. My tummy just growled. Love the lime wedges for serving.

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:29 am

      Connie,

      Thank you! I think we pretty much have lime wedges with every meal at our house so I totally appreciate someone else that gets it too.:)

  • Reply
    Joanne
    March 14, 2014 at 12:02 am

    Flautas consumption – assembly line style! I approve. It sounds like a super efficient way to get those into your belly as soon as possible!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:24 am

      Ha ha! Joanne, it totally cuts down in dishes too.

  • Reply
    Elizabeth
    March 14, 2014 at 11:44 am

    Made these last night and they were a huge hit with everybody – an eighteen month old, a three year old, and a husband – so much so that the three year old wanted them for breakfast! Highly recommend making your own tortillas if you’ve got the time. Totally worth the extra effort and puts these flautas over the top!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:25 am

      That is so great Elizabeth!! My 3 year old is obsessed with them too so I am working on a few new filling recipes to share for flautas on my site. We will keep you posted when they go live.:)

  • Reply
    Laura (Tutti Dolci)
    March 14, 2014 at 12:23 pm

    These look killer, the perfect solution to a Mexican food craving!

  • Reply
    Scotia48
    March 15, 2014 at 2:29 am

    I made these last night and they were marvelous! I used a can of organic black beans and added a sofrito and some seasonings and a little chopped roasted hatch chile and some dried oregano and some spices. In the flauta along with the cilantro, onion and lime, I added some thinly sliced cabbage.
    I made a yellow rice with some saffron, cilantro, onion and some “Not Chicken” broth.
    The avocado dip was really great. Except I added some spices and left out the peppers and garlic. It was perfect for us.
    I will be making this again. Thank you for the inspiration!

    • Reply
      Meg van der Kruik
      March 16, 2014 at 12:22 am

      Wow, those sound amazing! I love hearing new variations if my recipes and I will for sure be trying yours.

  • Reply
    Maria
    March 17, 2014 at 8:07 pm

    So in love with these! Pinned!

  • Reply
    Rachel @ Itty Bitty Ivie
    April 2, 2014 at 6:59 pm

    Oh my flautas! These look sooo delicious right now! pinning for sure ๐Ÿ™‚

  • Reply
    Heather
    May 3, 2014 at 12:23 pm

    What brand of vegetarian refried black beans did you purchase?

    • Reply
      Meg van der Kruik
      May 22, 2014 at 8:47 pm

      Heather, I picked up my refried beans from Trader Joe’s, but Pacific Foods has a good one too.

  • Reply
    Melissa French, The More With Less Mom
    May 5, 2014 at 12:04 pm

    Hello from Melissa French, The More With Less Mom. I have included this recipe in my May Real Food Meal Plan post. Thanks for sharing! http://www.morewithlessmom.com/index.php/2014/05/05/may-real-food-monthly-meal-plan/

    • Reply
      Meg van der Kruik
      May 22, 2014 at 8:47 pm

      Thanks for sharing Melissa!

  • Reply
    kara
    June 18, 2014 at 1:54 pm

    Will be preparing these for dinner tonight. I didn’t have cilantro on hand so I replaced it with
    mint instead. Cant wait to give them a whirl.

  • Reply
    Maggie
    June 29, 2014 at 12:23 pm

    I made these, SO DELICIOUS. It was very tricky for us to fry them, but even with lopsided and falling apart tortillas, still delicious. Great vegetarian meal!

  • Reply
    Lin
    August 18, 2014 at 5:17 pm

    What is the red sauce you use on top in your picture?

    • Reply
      Meg van der Kruik
      August 18, 2014 at 11:09 pm

      Hi Lin,
      The red sauce that is drizzled over the flautas is hot sauce.

  • Reply
    Lin
    August 18, 2014 at 5:20 pm

    Also, where can we find the recipe for the tomato salsa pictured above?

    • Reply
      Meg van der Kruik
      August 18, 2014 at 11:11 pm

      The salsa in the image is a fresh chunky salsa that I picked up at the grocery store.

  • Reply
    Sandy
    September 9, 2014 at 6:40 pm

    I am making these for lunch tomorrow. I think the family is going to love them ^_^.

  • Reply
    rosina
    September 10, 2014 at 11:55 am

    Made these for dinner last night along with the avocado dipping sauce and they were a big hit! My hubby and kids loved them! Thanks for sharing!!

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