Oven-Crisp Black Bean and Corn Flautas

Oven-Crisp Black Bean and Corn Flautas




2 tablespoon

Olive Oil

1 medium

Onion, chopped

1 medium

Red Pepper, chopped

2 teaspoons

cloves garlic, minced

2 15 oz. cans

Black Beans, rinsed and drained

2 teaspoon

Chili Powder

1 16 oz.

Mild or Medium Chunky Salsa

1 cup

Petite White Corn, frozen


Salt and Black Pepper, to taste -


6-inch Corn Tortillas

Optional Toppings:

Salsa, Guacamole, Cilantro and Dairy-Free Sour Cream (Brand: WayFare)




1.      Heat oil in skillet over medium heat. Cook onion and red pepper 4-5 minutes, or until soft. Add garlic and cook 1 minute or until translucent and fragrant.

2.      Stir in beans, chili powder and 1 cup salsa. Reduce heat to medium low and simmer 8-10 minutes, or until most of the 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 (optional). Cool mixture.

3.      Preheat oven to 425 degrees. Coat 1 large baking sheet with cooking spray. Warm tortilla in a non-stick pan with cooking spray. Spoon 1/3 cup black bean filling mixture down center of tortilla. Fold tortilla around filling and secure closed with toothpick.* Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6-10 minutes or until tortillas are browned and crisp.

4.      Serve 2-3 flautas on a plate with choice of toppings. Enjoy!


*You can put just a couple of tablespoons of the filling in a corn or small flour tortilla and roll it up like a cigar and place it seam down on parchment paper. For a crispier tortilla use a basting brush and         brush lightly with olive oil.


Adapted from Vegetarian Times, January 3, 2007