Directions

Make the Filling

1. Preheat your oven to 425°F.

2. 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.

3. 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.

4. Add the roasted sweet potatoes and mash them directly in the pot.

5. 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.

Make the Flautas

1. Wrap a stack of corn tortillas in a damp paper towel and microwave for 30 seconds to soften.

2. 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.

3. 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.

4. Repeat until all the filling is used.

5. Bake the flautas at 425°F for 20 minutes, or until golden and crispy.

6. Plate the flautas and top with crema, a handful of shredded lettuce, and salsa.