Oven-Crisp Black Bean and Corn Flautas Recipe | Vegetarian Times Skip to main content

Oven-Crisp Black Bean and Corn Flautas

This recipe proves that corn tortillas don'’t need to be fried to have the same satisfying crunch as tortilla chips. Be sure to cool the filling before you put it in the tortillas; otherwise they’ll crack. 



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2 tsp. olive oil
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1 medium onion, chopped (about 1 cup)
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2 cloves garlic, minced (about 2 tsp.)
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2 15-oz. cans black beans, rinsed and drained
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2 tsp. chili powder
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1 16-oz. tub prepared salsa, divided
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1 cup fresh or frozen corn kernels
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12 6-inch corn tortillas
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¼ cup chopped cilantro


  1. 1. Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant.
  2. 2. Stir in beans, chili powder, and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.
  3. 3. Preheat oven to 425°F. Coat 2 large baking sheets with cooking spray. Spoon ⅓ cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
  4. 4. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.

Nutrition Information: 

11 g
Total Fat: 
3 g
Saturated Fat: 
0.5 g
56 g
0 mg
435 mg
11 g
9 g
Serves 6

Comments on this Recipe

Just made these for dinner and they were delicious! I had 3 with a side of homemade guac and I was super full, although it was only around 450 calories. I steamed the tortillas (small yellow corn, has to be yellow) and made sure to cool the filling and I didn't have any problem with the tortillas cracking. The broiler trick was the perfect touch. I highly recommend for a quick family dinner or appetizer plate!

Well, the recipe was very tasty, but I had to pre-cook the tortillas before rolling everything together and baking. Anyone have tips for me? I'm trying to venture out from all my usual recipes and try new things. Thanks!!!

filling is great...but every one of my tortillas cracked. They were fresh purchased today. any ideas on how to solve that problem?

warm up the tortillas before rolling, should prevent cracking

Wrap tortillas in a wet paper towel and warm them in a microwave for 30 seconds OR until hot and pliable this will prevent the tortilla from cracking during the roll.



These were gross... Will not make again.