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Baked Black Bean Flautas
with Creamy Guacamole & Slaw
45 MIN
4 Servings
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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Dietary Information
Vegetarian
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NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
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1 15.5-Oz Can Black Beans
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8 Flour Tortillas
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1 lb Red Cabbage
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3 oz Baby Spinach
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½ lb Grape Tomatoes
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2 Scallions
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1 Lime
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2 Bell Peppers
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1 Tbsp Light Brown Sugar
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4 oz Shredded Monterey Jack Cheese
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¼ cup Mayonnaise
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¼ cup Sour Cream
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¼ cup Guacamole
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
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 beans & vegetables
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until 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. Transfer to a large bowl.
3
Make the filling
To the bowl of cooked 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. 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.
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!
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 beans & vegetables
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until 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. Transfer to a large bowl.
3
Make the filling
To the bowl of cooked 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. 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.
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