Chipotle Black Bean Flautas with Avocado Crema
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.
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.
Nutrition
Serving: 3 flautas | Calories: 465kcal | Carbohydrates: 49g | Protein: 8g | Fat: 29g | Sodium: 787mg | Fiber: 13g | Sugar: 4g
Tried this recipe?Let us know how it was by leaving a comment down below!
