These crispy Chipotle Black Bean Flautas are filled with the most delicious, spicy black bean filling and are topped with queso fresco, pickled red onions, and homemade avocado crema.
Despite being ridiculously simple to make, these Chipotle Black Bean Flautas boast tons of flavor and have become an instant vegetarian favorite in our house. The filling is wonderfully buttery and takes almost no effort to make. Plus, the spiciness of the black beans is balanced out by dollops of avocado crema and the satisfying tang of pickled red onions.
If you like Mexican dishes like this one, be sure to check out our Roasted Cauliflower Tacos with Salsa Macha and these Ancho Chile Shrimp Tacos with Mango Slaw.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- White Corn Tortillas: These are less dry than yellow corn tortillas which may be more prone to cracking.
- Jumbo Hass Avocados: These are the size we usually get which may be larger than what you have at your local grocery store. Each whole avocado weighs around 280-285 grams (about 10 oz each).
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Make the avocado crema. Place all the ingredients in a food processor and blend until smooth and creamy.
2. Make the black bean filling. Heat the butter and oil in a medium pan and cook the onions until translucent. Add the rest of the ingredients and let the liquid come to a boil.
3. Mash the beans. Reduce the heat and mash the beans, leaving some whole ones for texture. Simmer for about 2-3 minutes until thickened. Remove from the heat and set aside. It will thicken more as it cools.
4. Heat the corn tortillas. Wrap the corn tortillas in damp paper towels and heat in the microwave for 1-2 minutes, flipping halfway through. They should be hot and pliable.
5. Fill the corn tortillas. Add 2 tbsp of filling to the center of each warm tortilla and roll into a flauta. Place on a large plate, seam side down. Once you’re done rolling, place the same paper towels or a new set of damp ones on top of the rolled flautas to prevent them from cracking.
6. Cook the flautas. Add just enough oil to cover the bottom of a large pan and heat until shimmering. Cook the flautas in batches for 2-3 minutes on each side or until golden brown. Place on a paper towel-lined baking sheet to drain any excess oil.
Tips for Making These Chipotle Black Bean Flautas
- Keep the tortillas covered with a damp paper towel at all times. While you’re filling each tortilla, make sure the rest remain completely covered to prevent them from drying out and cracking. Once the rolling is done, we like to take the same damp paper towels (or a new set) and place them over the rolled flautas to keep them soft while the oil heats up.
- Don’t add too much oil to the pan. There should be a thin layer, just enough to cover the bottom of the pan. Too much and you risk the filling swimming around in the oil and leaking out of the tortillas.
If you made this Chipotle Black Bean Flautas recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Chipotle Black Bean Flautas with Avocado Crema
Equipment
- Food Processor
- Potato Masher or a fork
Ingredients
Avocado Crema:
- ½ cup (120 g) full-fat sour cream
- 2 jumbo hass avocados *
- ¼ cup (7 g) cilantro packed
- 4 tbsp lime juice
- 1 clove garlic
- ¾ tsp fine sea salt
Chipotle Black Bean Flautas:
- 1 tbsp extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- ½ medium yellow onion finely chopped
- 1 15.5-oz (439 g) can black beans drained and rinsed
- 2 chipotle peppers in adobo sauce finely chopped
- ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp fine sea salt
- ½ cup (125 ml) water
- 12 white corn tortillas
- Neutral oil for frying
For Serving:
- Pickled red onions
- Chopped cilantro
- Crumbled queso fresco
Instructions
- Make the avocado crema by adding all the ingredients to a food processor. Blend until smooth and creamy then set aside in the fridge while you make the flautas.
- For the flautas, heat the olive oil and butter in a medium pan over medium heat. Add the onions and cook until translucent.
- Add the black beans, chipotle peppers, chili powder, cumin, salt, and water. Stir to combine then let it come to a boil.
- Reduce to medium-low heat and use a potato masher or a fork to mash the black beans, leaving some chunks for texture. Let it simmer for 2-3 minutes until thickened. Stir and remove from the heat. It will thicken more as it cools.
- Wrap the corn tortillas in damp paper towels and heat in the microwave for 1-2 minutes, flipping halfway through. They should be hot and pliable.
- Working quickly, add 2 tbsp of black bean filling to the center of each tortilla, spreading it out in a line while leaving a bit of open space on the edges. Roll the tortilla over the bean filling, tucking it in so it's snug but not too tight. Place seam side down on a large plate or a baking sheet. While you're doing this, keep your other tortillas wrapped and covered. Once you're done rolling, place the same damp paper towels, or a new set, over the flautas to prevent them from cracking.
- Heat a very thin layer of neutral oil in a large pan, just enough to cover the bottom of the pan*(see notes). Heat over medium-high heat until shimmering.
- Working in batches, place the flautas seam side down in the hot oil. Cook for 2-3 minutes on both sides or until golden brown. Place them on a paper towel lined baking sheet to drain any excess oil.
- Place the flautas on a serving plate and top with the avocado crema, pickled red onions, cilantro, and queso fresco.
Notes
- Jumbo Avocados: Each whole avocado weighs about 280-285 g (10 oz), so if you don’t have jumbo sizes at the store just be sure to get enough in weight.
- Be careful not to put too much oil in the pan or else your flautas will start to swim in the oil and lose their filling. You want a nice thin layer that barely covers the bottom of the pan.
- The recipe for the crema makes 2 cups or 500 ml.
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