Baked Black Bean Flautas with Creamy Guacamole & Slaw

Baked Black Bean Flautas

with Creamy Guacamole & Slaw

45 MIN
$11.94/serving 4 Servings
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    From the Test Kitchen

    For hands-off cooking we're baking these flautas (traditionally pan-fried) in the oven until delightfully golden brown. They're perfectly paired with a zesty cabbage slaw and a creamy guacamole dipper.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    ingredients
    Baked Black Bean Flautas with Creamy Guacamole & Slaw
    Title
    • 18 oz Pork Chorizo
    • 1 15.5-Oz Can Black Beans
    • 12 Flour Tortillas
    • ¼ cup Sour Cream
    • 1 lb Red Cabbage
    • ½ lb Grape Tomatoes
    • 3 oz Baby Spinach
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Bell Peppers
    • 1 Lime
    • 2 Scallions
    • 4 oz Shredded Monterey Jack Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Guacamole
    time-saving
    tips & techniques
    Prepare the ingredients & make the creamy guacamole
    1 Prepare the ingredients & make the creamy guacamole

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; quarter lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Using a zester or the small side of a box grater, zest the lime. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sliced green tops of the scallions, halved tomatoes, sliced cabbage, lime zest, and 2 teaspoons olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a bowl, combine the guacamole and mayonnaise; season with salt and pepper.

    Cook the chorizo, beans & vegetables
    2 Cook the chorizo, beans & vegetables

     In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chorizo, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned slightly softened.Add the spice blend, sugar, drained beans, and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and mashing the beans with the back of a spoon, 4 to 5 minutes, or until thickened and the chorizo is browned and cooked through. Transfer to a large bowl.

    Make the filling
    3 Make the filling

    To the bowl of cooked chorizo, beans, and vegetables, add the spinach, cheese, and sour cream. Season with salt and pepper. Stir until thoroughly combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

    Assemble the flautas
    4 Assemble the flautas

    Line a sheet pan with foil (if necessary, line 2). Lightly oil the foil. Place the tortillas on a work surface. Divide the filling among the centers of the tortillas. Working one at a time, tightly roll up each tortilla around the filling and place on the oiled foil, seam side down.  

    Bake the flautas & serve your dish
    5 Bake the flautas & serve your dish

    Drizzle or brush the tops of the flautas with olive oil and season with salt. Bake 10 to 15 minutes, or until lightly browned and crispy. Serve the baked flautas with the slaw and creamy guacamole on the side. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients & make the creamy guacamole
    1 Prepare the ingredients & make the creamy guacamole

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; quarter lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Using a zester or the small side of a box grater, zest the lime. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sliced green tops of the scallions, halved tomatoes, sliced cabbage, lime zest, and 2 teaspoons olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a bowl, combine the guacamole and mayonnaise; season with salt and pepper.

    2 Cook the chorizo, beans & vegetables

     In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chorizo, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned slightly softened.Add the spice blend, sugar, drained beans, and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and mashing the beans with the back of a spoon, 4 to 5 minutes, or until thickened and the chorizo is browned and cooked through. Transfer to a large bowl.

    Cook the chorizo, beans & vegetables
    Make the filling
    3 Make the filling

    To the bowl of cooked chorizo, beans, and vegetables, add the spinach, cheese, and sour cream. Season with salt and pepper. Stir until thoroughly combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

    4 Assemble the flautas

    Line a sheet pan with foil (if necessary, line 2). Lightly oil the foil. Place the tortillas on a work surface. Divide the filling among the centers of the tortillas. Working one at a time, tightly roll up each tortilla around the filling and place on the oiled foil, seam side down.  

    Assemble the flautas
    Bake the flautas & serve your dish
    5 Bake the flautas & serve your dish

    Drizzle or brush the tops of the flautas with olive oil and season with salt. Bake 10 to 15 minutes, or until lightly browned and crispy. Serve the baked flautas with the slaw and creamy guacamole on the side. Enjoy!

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