Flautas are a Mexican dish that uses flour tortillas wrapped around some kind of filling, usually meat, and then fried until crispy. In my recipe, black bean flautas, I use black beans and brown rice, add in some cheese and spices and pan fry them to perfection. This dish is vegetarian, but you could easily add shredded chicken or ground meat to suit your taste. These black bean flautas are a perfect weeknight meal as well as great for a crowd. Consider serving these when you have friends and family over for a big game or party. It’s perfect party food! That everyone will enjoy.
Flautas vs. Taquitos, what’s the difference?
Flautas should not be confused with taquitos. Although many Americans use the terms interchangeably, they are not the same thing! Flautas are made with flour tortillas, while taquitos are made with corn tortillas. Other than the outer tortilla being different, that’s it. Everything else is the same. Fillings are entirely up to you, roll them up and fry them until crisp and you’ve got a classic Mexican dish.
Easy to prepare!
As a mom of two busy girls and wife to an always-hungry husband, finding ways to make dinner easy and quick is one of my missions. These black bean flautas are just that. I start by dicing a little bit of onion and sauté until soft. Next, I add one minced garlic clove and let that cook for about 30 seconds. After that, add the 2 cans of beans with all the liquid, cumin, and oregano. Simmer until warmed through. I add a cup of cooked brown rice and stir it all up. I let the bean mixture cool a bit then add in grated jalapeño jack cheese. That’s all you have to do for the filling, now it’s time to fill.
Let’s talk tortillas!
To make flautas you need to use flour tortillas. I like to use the “soft taco size,” not the super small street tacos size or the extra big burrito size. I would say they are medium-sized if I have to put them in a category.
It’s time to fill!
The most time-consuming part of the whole recipe is filling the flour tortillas. Lay one tortilla on a flat surface, like a clean cutting board. Then take about 1/2 cup of the bean filling and put it towards the bottom of the tortilla closest to you. Don’t put it all the way to the edge, leave some room. Spread the filling out from side to side, keeping the filling still towards the bottom near you. Now roll up like a cigar. The seam side should be on the bottom. Use a toothpick to secure the tortilla in place so it won’t open up. If you don’t have toothpicks no biggie, just keep the seam side/opening on the bottom so it stays closed. After you have filled all the tortillas it’s time to fry them up!
Fry or Bake?
The preferred method of making traditional flautas is definitely frying. I give the option of baking for a healthier version, but frying gets the best results. So you’re going to want to warm some canola oil over high heat in a large frying pan. Once the oil is hot enough add about 3-4 filled tortillas to the pan. The timing is not exact as every pan heats differently and so times vary. In general, it takes about 2-3 minutes to get the flautas golden brown on all sides. You’ll need to gently rotate the flautas to evenly brown them. When finished, remove flautas to a paper-towel-lined plate or platter and continue to fry the remaining filled tortillas until finished.
Let’s eat!
I like to cut the flautas in half and spread them out on a large platter or cookie sheet covered in parchment paper. Then I serve them with my homemade guacamole and salsa. Both recipes are found here: Homemade Guacamole and Roasted Tomatillo Salsa
I also like shredded lettuce and sour cream on the side. Both are optional, but worth the trouble. All in all, this classic Mexican dish is so easy and delicious. My family can’t get enough of it, and I hope yours loves it, as much as mine does!
Black Bean Flautas
Flour tortillas are filled with a mixture of creamy black beans, rice, jalapeño jack cheese and spices then get pan fried until crispy and flaky on the outside. Dip them in my guacamole and homemade salsa for the perfect meal.
Ingredients
- 2 cans black beans (do not drain or rinse beans)
- 1/4 cup finely diced onion
- 1 garlic clove, minced
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 cup cooked brown rice (any kind will do)
- 1-2 cups jalapeño jack cheese
- 10 flour tortilla (soft taco size)
- Canola oil for frying
Instructions
1. In a medium frying pan, warm oil and sauté onion for 2-3 min until soft.
2. Add minced garlic and cook for 30 seconds stirring continuously.
3. Add beans, cumin, and oregano. Cook on medium-low for about 5 minutes to warm and combine flavors.
4. Remove from heat and add cooked rice, stir to combine. Let cool.
5. Add cheese, stir to combine.
6. Fill tortillas. Lay one tortilla on a flat surface. Add about 1/2 cup of bean mixture to the tortilla and roll up. Use a toothpick to secure the wrap and set aside. Continue filling all the tortillas until bean mixture is gone.
7. In a large frying pan warm oil over hight heat until very hot. To check to see if oil is hot enough put the tip of a wooden spoon into the oil, if there are little bubbles around the spoon its good to go!
8. Once oil is hot enough, lower heat to medium and fry up rolled tortillas. You’ll have to do this in batches because they will not all fit in one pan.
9. Adding about 4 to the pan (depending on pan size). Fry until golden brown turning to get all sides.
10. Remove from pan to a paper-towel lined plate and continue frying until all are finished.
11. Alternatively, you could bake these in a preheated oven at 400 degrees for about 14 minutes until golden brown. Cover a baking sheet with parchment paper or foil and place the rolled tortillas evenly out making sure they don’t touch. Next, spray the rolled tortillas with non-stick spay before putting in the oven for help in browning. You will not achieve the same crispiness as frying, but they still crisp and taste delicious.
12. Once all the rolled tortillas are done being fried, serve warm with your favorite salsa, guacamole and sour cream on the side.
Notes
- Other cooking options instead of frying:
OVEN-BAKED
Place filled tortillas on a baking sheet. Spray all sides of tortillas with non-stick cooking spray or brush lightly with canola oil. Then, bake in a preheated oven at 400 degrees for about 14 minutes until golden brown and crispy.
AIR-FRYER
Spray all sides of tortillas with non-stick cooking spray or brush lightly with canola oil. Then place in the basket of the air-fryer in a single layer. Depending on the size of your air-fryer you may only get 3 or 4 in at a time. Cook at 400 for about 10 minutes. Check in periodically for desired doneness!
- Any kind of cheese works in this recipe, I just prefer the taste of jalapeno jack. You could use plain Monterey Jack cheese, Cheddar cheese, Colby cheese or even Mozzarella will work.
- Any kind of cooked rice works in this recipe. Feel free to use brown, white, jasmine, basmati, spanish, etc...Just make sure its already cooked when you add it to the beans.
