Creamy refried black beans and chili spiced sweet potatoes make a delicious and filling meatless flauta.
These sweet potato flautas are easy to make and a healthier alternative to fried flautas. The combination of black beans and sweet potato is great if you don't eat meat, or like me and and enjoy a balance of meat and plant-based meals.
Difference between Flauta and Taquito?
Flautas are traditionally made with flour tortillas and taquitos are made with corn tortillas, but recipes use these terms interchangeably.
Both Flautas and Taquitos are typically deep fried, but I prefer to bake them since it's healthier and makes less of a mess. If you have an air fryer, these would work great in one.
Ingredients for Sweet Potato Flautas
Flour Tortillas, Roasted Sweet Potatoes, Refried Black Beans, and some oil.
Flour Tortillas- I prefer to use a thin fajita size flour tortillas for baked flautas since they crisp up well in the oven. Before you start assembling the flautas, warm your tortillas in the microwave to get them soft and pliable.
Sweet Potato- Wash, peel, and dice 1 large sweet potato, or 2-3 small ones. Then add some oil, salt, chili powder, smoked paprika, garlic powder, and onion powder. Mix well to coat all the sweet potato pieces.
Then place it on a sheet pan either sprayed with oil or lined with parchment paper, and bake at 375 degrees for 20 minutes, turning them over after 10 minutes.
The potatoes should have a nice color to them and a little crispy.
Once they were done I took out about 2 cups of beans with cooking liquid and smashed them on a skillet with a teaspoon of oil.
Canned Re-fried black beans can be used instead if you need a quick meal.
How To Assemble The Flautas
Start by warming the tortillas in the microwave for about 30 seconds or until they are soft and pliable.
Then place a 1-2 spoonfuls of refried black beans on the tortilla, or enough to reach end to end. Top with the roasted sweet potatoes.
Place the filling right below the center of the tortilla in order to have more coverage to roll it tightly. If it feels too loose, try rolling it again.
How to Bake the Flautas
Once you've rolled all your flautas, space them apart on the baking sheet. Spray each one with cooking spray from top to bottom. If you don't have an oil spray, use a pastry brush and oil.
Bake in a 375 degree oven for 10 min, remove them and flip them over. Now the seam side is facing up.
If the seam is coming apart, spray more oil and press it back together. Then continue baking for 10 more minutes, or until brown and crispy.
If you want the flautas to be extra crispy, turn on the boiler for the last 2 minutes, just make sure they don't burn.
How to Serve Sweet Potato Flautas
These black bean and sweet potato flautas are perfecting for dipping in your favorite salsa, guacamole, sour cream, or vegan queso.
My family loves having flautas for taco night, and they are the perfect size for small hands.
Can Flautas be Made Ahead of Time?
Yes! You can make these ahead of time, or reheat leftovers.
For leftovers, store flautas in the refrigerator up to 4 days. The best option is to reheat them in the oven or if you have an air fryer. I do 350 degrees for 10 minutes.
The other option is to place cooled flautas in a freezer safe bag and freeze them up to a couple months.
I also recommend reheating frozen flautas in the oven or air fryer. They'll need about 15 minutes in a 350 degree oven.
Want more Flauta and Taquito Recipes? Check these out:
Watch the YouTube Video Here:
Black Bean and Sweet Potato Flautas
- 12 Small Flour Tortillas
- 1 Cup Refried Black Beans Either homemade or Canned
- 1 Large Sweet Potato Peeled and diced into even chunks. If the sweet potato is small, then use 2-3.
- Cooking Oil Spray or Use oil and a pastry brush.
- Preheat oven to 375 degrees. Wash, peel, and dice Sweet potato and place in a bowl. Add oil and seasoning mixture, mix well to coat each piece in seasoning.Bake for 10 minutes, turn them over, and bake for an additional 10 minutes or until potatoes have some crispness to them.
- Warm tortillas in the microwave till they are soft and pliable, about 20-30 seconds. Spread an even layer of black beans toward the bottom of the tortilla. Then add sweet potatoes on top. Roll tightly and place seam side down in a baking sheet that’s been sprayed with cooking oil or parchment paper.If the flauta feels too loose, try rolling it again to make it tighter.
- Spray or brush each flauta with oil. Bake for 10 min and turn them over. If seam is coming apart, spray more oil and press it back together.Bake for an additional 10 minutes or until crispy. You can also broil for 2 minutes, but make sure they don't burn.
- Serve warm with your favorite condiments, toppings, or sides.
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