Want deliciously golden, crispy flautas without all the work and mess of frying? Bake them! Stuffed with a hearty vegetarian filling of chipotle-spiced sweet potatoes and creamy black beans (we're partial to Heyday's), these flautas are the perfect weeknight dinner or snack. Top them with creamy Mexican crema, fresh shredded lettuce, and a drizzle of salsa for bright flavor.
1 large (~1lb) sweet potato, peeled and cubed
2 tbsp olive oil, divided
1 small white onion, diced (about ½ cup packed)
2 chipotle chiles in adobo sauce, minced (adjust to taste)
1 tsp salt
1 tsp black pepper
1 (15-oz.) can black beans, drained, or 1 ½ cups cooked black beans
12 corn tortillas
Optional toppings: Mexican crema, shredded lettuce, salsa
Preheat your oven to 425°F.
Place the sweet potatoes on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt, then toss to coat. Roast for 30 minutes, or until tender and slightly caramelized. Set aside.
In a pot or deep skillet, heat the remaining olive oil over medium heat. Add the onion, chipotle chiles, salt, and pepper. Cook for 5-6 minutes, until soft and translucent.
Add the roasted sweet potatoes and mash them directly in the pot.
Add the black beans. You can keep them whole, or mash them partially or fully, depending on your texture preference. Pour in ⅓ cup of water and stir until the mixture is well combined and spreadable. Remove from the heat.
Wrap a stack of corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
Line a baking sheet with parchment paper. Working one at a time, lay a tortilla flat and add about 2 heaping tbsp of the filling in a line across the bottom third of the tortilla.
Roll the tortilla tightly into a flute shape (or like a burrito), and place seam-side down on the baking sheet so it doesn’t unroll.
Repeat until all the filling is used.
Bake the flautas at 425°F for 20 minutes, or until golden and crispy.
Plate the flautas and top with crema, a handful of shredded lettuce, and salsa.
