Black Bean Flautas

Nuts and Bolts:

Black bean flautas is one of those recipes that I have been making for about twenty years. When my husband and I were first dating, his family gave me a Vegetarian Times Cookbook. In that book, there was a recipe for black bean flautas, and I have been making them ever since. But like with any recipe, my family has changed the recipe to make it our own.

My thoughts on Black Bean Flautas:

1. Back in the day, that was one of my rent-week meals. It is very budget-friendly.

2. You do not have to use black beans. You can use any can of beans you have in the house.

3. You can use any chili powder or a combination of chili powders.

4. My family does not like whole wheat tortillas, but they make great black bean flautas.

5. This recipe can be made vegan by omitting the cheese or using vegan cheese.

Method:

For this recipe, you will need 2 16-ounce cans of black beans, two teaspoons of chili powder, one teaspoon of cumin, one clove of minced garlic, one bay leaf, two or more chopped tomatoes, one bunch of chopped scallions, one bunch chopped cilantro, 1-2 cups of grated cheddar cheese, a ten pack of medium taco sized flour tortillas, and salt and pepper to taste.  For condiments, we like to use sour cream, yogurt, hot sauce, or salsa.

To start this recipe, preheat your oven to 400°F. In a medium saucepan, add the two cans of beans with their juice. After that, add the chili powder, garlic, bay leaf, and salt and pepper to taste. Then mix the ingredients together and then heat the pan over low heat to bring it to a simmer. Simmer for ten minutes and stir occasionally. 

Important Tip: I use just plain chili powder from the grocery store. But it is excellent to make your own mix of different chili powders. I have used a blend of ancho, chipotle chilies, or other chili powders, and they add great flavor to the beans. So, experiment with different types of chili powders to create a spicy bean filling for your mess.

Starting from left to right is how to make the black bean filling. First, the beans are simmering. Next, the beans are being drained, followed by the mashing of the beans, and finally, the spreadable bean filling.

While the beans are simmering, grate the cheese and place it in a bowl. Then chop the green onions and cilantro. I add them together in another bowl and give them a mix.

Important Tip: I like to grate my own cheese after years of buying pre-grated cheese and wasting half the package. I rather grate it and save the rest of the brick for later. It also let me choose the types of cheese that are not pre-grated. But if you’re pressed for time, grab a bag at the grocery store.

Once the beans have finished cooking, drain the beans, remove the bay leaf, and reserve the liquid.  When the beans have finished draining, place the beans back in the pot. Then mash the beans using a potato masher. As you mash them, add the reserved liquid to get the beans to a smooth, spreadable consistency and set aside.

Get out a 13 by a 9-inch baking pan. I make an assembly line starting with the tortillas, beans, tomatoes, scallion-cilantro mixture, and cheese. I place my 13 by 9 baking pan at the end, start by filling the tortilla with a heaping tablespoon of the beans, and then add about a tablespoon each of the tomatoes, scallions -cilantro mixture, and the cheese.

Important Tip: The amount of filling is not that important. You do not want to overfill them, but you do need to use exact measurements of the fillings. Somehow it always just works and tastes amazing regardless of whether one flauta has a little more than another.

Folding the filled tortilla for the flautas

Once the tortilla is filled with all the ingredients, fold the ends of the tortillas, so they are together to keep the filling in place. Then put the tortilla seam side down in the pan.  It can be tight for the last one to fit, but that is fine. It will keep the tortillas from opening as they bake. If you have leftover cheese, tomatoes, or cilantro-scallion mixture, just scatter in it on top of the casserole, and if you have let over beans, you can serve it alongside the flautas with the other condiments.

Loading the 13 by 9 pan. On the left is a full flauta waiting to be folded.

Then place the casserole in the preheated 400°F oven and bake for about 15 minutes or until the tortillas are slightly browned. Then enjoy with your favorite condiments.

Final thoughts on Black Bean Fluatas:

I love this recipe, and I have made this for fast dinner or an impromptu dinner with friends. I have also made them for meat-eaters, and vegans. They are always a hit. I hope you enjoy them as much I do in your mess!

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Black Bean Flautas

Yield: 10 flautas

Author: Dorothy's Mess

Ingredients

For Flautas:

• 2 16 ounce cans of black beans
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 1 clove of garlic, minced
• 1 bay leaf
• 2 or more tomatoes, chopped
• 1 bunch of scallions, chopped
• 1 bunch cilantro chopped
• 1-2 cups of cheddar cheese grated
• 10 pack of medium taco sized flour tortillas
• Salt and paper to taste

For condiments:

• Sour cream
• Yogurt
• Hot sauce
• Salsa

Instructions

1. Preheat your oven to 400°F.
2. In a medium saucepan, add the two cans of beans with their juice. After that, add the chili powder, garlic, bay leaf, and salt and pepper to taste
3. . Then mix the ingredient together and then heat the pan over low heat to bring it to simmer. Simmer for 10 minutes and stir occasionally.
4. While the beans are simmering, grate the cheese and place it in a bowl.
5. Then chop the green onions and cilantro, and add them together in another bowl and mix.
6. Once the beans have finished cooking, drain the beans, remove the bay leaf, and reserve the liquid.
7. When the beans have finished draining, place the beans back in the pot. Then mash the beans using a potato masher. As you mash them, add the reserved liquid to get the beans to a smooth, spreadable consistency and set aside.
8. Get out a 13 by the 9-inch baking pan and make an assembly line starting with the tortillas, beans, tomatoes, scallion-cilantro mixture, and cheese.
9. Start by filling a tortilla with a heaping tablespoon of the beans, then add about a tablespoon each of the tomatoes, scallions-cilantro mixture, and the cheese.
10. Once the tortilla is filled with all the ingredients, fold the ends of the tortillas, so they are together to keep the filling in place.
11. Then put the tortilla seam side down in the pan. It can be tight for the last one to fit, but that is fine. It will keep the tortillas from opening while it is baking.
12. If you have leftover cheese, tomatoes, or cilantro-scallion mixture, just scatter in it on top of the casserole, and if you have let over beans, you can serve it alongside the flautas with the other condiments.
13. Place the casserole in the preheated 400°F oven and bake for about 15 minutes or until the tortillas are slightly browned.
14. Then enjoy in your mess with your favorite condiments!

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