Refried Bean Flautas
These vegetarian refried bean flautas are a quick, delicious weeknight meal with a creamy interior and crispy baked tortilla exterior. If you love taquitos as much as Leelee does and are looking for a vegetarian option, these are the way to go!To make this recipe gluten-free, use corn tortillas and make sure the refried beans you select are gluten-free.
Equipment
- 1 small pot
- 1 medium mixing bowl
- 1 spatula
- 1 can opener
- 1 baking sheet
- aluminum foil enough to cover the baking sheet
Ingredients
Flautas Ingredients
- 6 large flour tortillas, soft, taco-sized sub corn tortillas to make this recipe gluten-free
- 1 can refried beans
- ⅓ cup Salsa
- 2 cups Monterey Jack cheese shredded
- 1 cup cream cheese
- ¼ tsp onion powder
- Salt and pepper to preference
- 1 can cooking spray
Optional Flautas Ingredients
- 1 tbsp jalapeno sliced into very small pieces
Toppings and Sides
- 1 cup lettuce shredded
- ½ cup cotija cheese shredded
- Chili lime crema to preference
- Mexican-spiced rice tip: add in a package of taco seasoning to your rice as it's cooking to easily flavor it
Instructions
Prep Time Tips
- Preheat the oven to 400℉.
- At the same time as the oven is preheating and while you are shredding cheese and chopping the jalapeno up, warm the refried beans on medium heat in the small pot.
- If you are serving with Mexican-spiced rice, start cooking the rice now as well.Mexican-spiced rice
Main Instructions
- Combine the heated refried beans, salsa, Monterey Jack cheese, cream cheese, onion powder, salt and pepper, and jalapeno (if you are using one) in a medium-sized mixing bowl. Mix together well until all ingredients are blended and the Monterey Jack cheese should be slightly melted from the heated refried beans.1 can refried beans, ⅓ cup Salsa, 2 cups Monterey Jack cheese, 1 cup cream cheese, ¼ tsp onion powder, Salt and pepper, 1 tbsp jalapeno
- Lay out the tortillas and evenly distribute the refried bean mixture down the middle of each tortilla. Leave about 1 cm at the end of each tortilla so that the mixture doesn't spill out of the tortillas when they bake.6 large flour tortillas, soft, taco-sized
- Roll each tortilla up tightly by first folding it in half over the refried bean mixture, tucking the folded flap into the refried bean mixture to ensure it is wrapped tightly, then rolling the tortilla up. Tip: If your tortillas don't stay wrapped tightly, use toothpicks to hold the tortillas shut. Put the toothpicks in at an angle, two per tortilla, so that the toothpicks are nearly flush with the edge of the tortilla. You can bake the tortillas with the toothpicks in and remove them after the flautas are finished.
- Line a baking sheet with aluminum foil and spray evenly with cooking spray. Place the rolled tortillas, evenly spaced, on the baking sheet seam-side down. Spray the tops of the tortillas generously with cooking spray.1 can cooking spray
- Bake for 16 minutes or until the tortillas are golden-brown.Tip: If you want extra-crispy flautas, put them on broil after they are done cooking and watch them closely until they reach the desired level of crispness.
- Take them out of the oven once they are done cooking and allow to cook on the baking sheet for five minutes.
Garnish and Serve!
- Plate the flautas on top of the Mexican-spiced rice and top with your choice of garnishes. We recommend a little bit of shredded lettuce, shredded cotija cheese, and a drizzle of Chili lime crema.1 cup lettuce, ½ cup cotija cheese, Chili lime crema, Mexican-spiced rice