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.