Black Bean Flautas
I make these black bean flautas whenever I want something crunchy, vegetarian, and ready in under 30 minutes. They’re little rolled corn tortillas filled with seasoned mashed black beans, warmed until pliable and crisped on a hot griddle. Perfect for weeknight dinners, casual parties, or a quick lunch when everyone wants something handheld and satisfying.
Why you’ll love this dish
These flautas are fast, affordable, and forgiving. A single can of low-sodium black beans becomes a flavorful filling with just a few pantry spices. They work for picky eaters (mash the beans smooth) and for vegans (skip optional oil). They’re also easy to scale for a crowd.
“Crunchy, bright, and so easy—these became our go-to game-night snack.” — a real weeknight tester
If you like hearty bean mains, consider pairing this meal idea with a soup like creamy vegan tomato white bean stew for a comforting, protein-forward menu.
How this recipe comes together
Quick overview so you know what to expect:
- Sauté diced onion and jalapeño briefly in a little vegetable broth to build flavor.
- Add rinsed black beans and simmer until soft so they mash easily.
- Season the mash with cumin, garlic powder, salt, and pepper.
- Warm tortillas so they roll without cracking.
- Spoon filling, roll, and cook the flautas on a hot griddle until they hold together and have a slight char.
This keeps the process simple: cook → mash → warm tortillas → roll → crisp.
What you’ll need
- 1 can low-sodium black beans, drained and rinsed (substitute: cooked from dry, about 1.5 cups cooked)
- 8–10 corn tortillas (look for fresh, pliable ones)
- ½ white onion, diced
- 1 jalapeño pepper, diced (remove seeds to reduce heat)
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½–3/4 cup vegetable broth or water (use broth for more flavor)
- 2 tbsp canola oil (optional — you can use broth for oil-free)
- ½ tsp chili powder (optional, for smoky warmth)
- Salt and freshly ground black pepper, to taste
- Toppings/serving: guacamole, fresh cilantro, Tapatio, salsa
Notes/substitutions:
- Tortillas: if corn tortillas are very dry, steam them quickly or wrap them in a damp towel and microwave 20–30 seconds.
- Beans: swap black beans for pinto or a refried bean if you prefer a smoother filling.
- Want a non-veg version? Shredded rotisserie chicken would pair well—see ideas like black pepper chicken for prep inspiration.
Directions to follow
- Drain and rinse the black beans. Set aside.
- Dice the white onion and jalapeño. Remove seeds if you want less heat.
- Heat a medium pan over medium-high heat. Add about 2 tablespoons vegetable broth to the pan.
- Add the diced onion and jalapeño. Cook 4–5 minutes, stirring occasionally, until the onion becomes translucent. Add small splashes of broth if the pan dries.
- Add the black beans and the remaining vegetable broth (about ½–3/4 cup). Cook 4–5 minutes until beans are hot and soft.
- Use the back of a spoon or spatula to mash the beans in the pan until they reach a chunky spreadable texture.
- Stir in cumin, garlic powder, chili powder (if using), and salt and pepper to taste. Remove from heat and set aside.
- Preheat a large griddle or skillet over medium-high heat.
- Warm each corn tortilla for 30 seconds per side on the hot griddle or wrap a stack in a damp paper towel and microwave briefly. Warm tortillas roll without cracking.
- Place a heaping tablespoon of the bean mash near one edge of a tortilla. Roll tightly and secure with a toothpick if needed. Repeat with remaining tortillas.
- Place the rolled flautas seam-side down on the hot griddle. Cook until lightly charred and crisp on each side, about 1–2 minutes per side. If you used no oil, add a small splash of oil to the griddle for extra crispness.
- Remove to a plate, garnish with cilantro, guacamole, salsa, and Tapatio to serve.
If you’re building a full plate, a brighter vegetable side works well—try serving alongside fresh southern green beans with bacon for a southern twist.
Best ways to enjoy it
- Plate 3–4 flautas per person. Add a dollop of guacamole, a squeeze of lime, chopped cilantro, and salsa on the side.
- Make a tacos-style platter: rice, quick pico de gallo, black bean flautas, and pickled onions.
- Serve as finger food for parties with bowls of Tapatio, sour cream, and watermelon salad.
- For a heartier meal, add shredded rotisserie chicken or a simple slaw alongside a warm cup of soup.
If you want a classic holiday side on the same table, these flautas balance well with something creamy like classic Campbell’s green bean casserole.
Storage and reheating tips
- Refrigerator: Store cooked flautas in an airtight container for up to 3–4 days. Keep toppings separate.
- To reheat: Preheat a nonstick skillet or oven to 375°F (190°C). Rewarm flautas in the oven on a baking sheet for 8–10 minutes, flipping once, until crisp. You can also reheat in a skillet over medium heat for 3–4 minutes per side.
- Freezing: Freeze cooked, cooled flautas single-layer on a tray. Once solid, transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 15–20 minutes.
- Food safety: Don’t leave cooked beans at room temperature longer than 2 hours. Cool quickly and refrigerate.
Pro chef tips
- Warm tortillas properly: cold, stiff corn tortillas crack when rolled. A hot griddle or a quick steam fixes that.
- Texture trick: leave some beans whole when mashing for a nice bite. Smooth them completely if you prefer a uniform filling.
- Oil-free option: use vegetable broth in the pan to sauté the onion and jalapeño and to prevent sticking.
- Crisp finish: brush a tiny bit of oil on the griddle or the flautas before crisping for extra golden edges.
- Make-ahead: prepare and refrigerate the bean filling one day ahead. Warm it up and assemble at serving time.
- Menu pairing idea: end your meal with a dramatic dessert—try a dark, rich option like the blackberry velvet gothic cake for contrast.
Creative twists
- Cheese-stuffed: add a sprinkle of shredded cheddar or Oaxaca inside each flauta before rolling.
- Southwest corn: fold in a few tablespoons of roasted corn and chopped cilantro into the bean mixture for texture and sweetness.
- Spicy lime: mix fresh lime zest and a dash of hot sauce into the beans for brightness.
- Baked version: arrange rolled flautas seam-side down in a baking dish, brush lightly with oil, and bake at 400°F (200°C) for about 12–15 minutes until crisp.
- Breakfast flautas: scramble eggs with a little cheese and fold into the beans for morning-friendly handhelds.
Your questions answered
Q: How long does this take start to finish?
A: About 20–30 minutes. Most of the time is quick cooking and warming tortillas.
Q: Can I make these gluten-free?
A: Yes. Use corn tortillas labeled gluten-free (most plain corn tortillas are naturally gluten-free, but check labels for contamination).
Q: Can I fry the flautas?
A: Yes. Fry in 1/4–1/2 inch of oil over medium-high heat until golden and crisp, about 1–2 minutes per side. Drain on paper towels. Frying increases fat and crispness but is optional.
Q: How much filling per tortilla?
A: A heaping tablespoon of bean mash per tortilla gives a compact roll that crisps well. Use more for larger tortillas.
Q: Can I add cheese later?
A: Absolutely. Add cheese inside before rolling or sprinkle fresh cotija or queso fresco on top right before serving.
Internal resources and related recipes:
- For a protein twist: black pepper chicken
- For vegetable sides: fresh southern green beans with bacon
- For a showstopping dessert: blackberry velvet gothic cake
- For a comforting bean stew alternative: creamy vegan tomato white bean stew
- For holiday side ideas that pair well: classic Campbell’s green bean casserole
Enjoy these flautas hot from the griddle. They’re simple, flexible, and one of my favorite quick vegetarian snacks to make any night of the week.
Black Bean Flautas
Ingredients
Method
- Drain and rinse the black beans. Set aside.
- Dice the white onion and jalapeño, removing seeds if you want less heat.
- Heat a medium pan over medium-high heat. Add about 2 tablespoons of vegetable broth.
- Add the diced onion and jalapeño. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent.
- Add the black beans and the remaining vegetable broth. Cook for 4–5 minutes until beans are hot and soft.
- Use the back of a spoon or spatula to mash the beans until they reach a chunky spreadable texture.
- Stir in cumin, garlic powder, chili powder (if using), and salt and pepper to taste. Remove from heat.
- Preheat a large griddle or skillet over medium-high heat.
- Warm each corn tortilla for 30 seconds per side on the hot griddle to prevent cracking.
- Place a heaping tablespoon of the bean mash near one edge of each tortilla. Roll tightly and secure with a toothpick if needed.
- Place the rolled flautas seam-side down on the hot griddle. Cook until lightly charred and crisp on each side, about 1–2 minutes per side.
- If using no oil, add a splash of oil to the griddle for extra crispness.
- Remove to a plate and garnish with cilantro, guacamole, salsa, and Tapatio to serve.
