Recipe Index

Mexican | Flautasvegan

Posted on August 3, 2020

Baked flautas. These turn out crispy without the mess of frying and a lot less oil.

Yield: 8 servings



1/2 yellow onion (optional)

olive oil (optional)

1 15-ounce can of pinto or refried beans, drained and rinsed

vegetable broth, couple of glugs

ancho chili powder, couple of big shakes

dried oregano, couple of big shakes

ground coriander, couple of big shakes

garlic powder, couple of big shakes

kosher salt, to taste

freshly ground black pepper, to taste

8 6-inch flour tortillas

1 tablespoon neutral oil, like grapeseed

garlicky guacamole or guacamole



Preheat the oven to 425°F. (Breville = Roast, 425°F, Super Convection)

Sauté onion in olive oil until translucent. (Sometimes I don't bother with an onion. If not using, skip this step.)

Heat beans in saucepan with some vegetable broth. You just want enough to not be dry. Add chili powder, oregano, coriander, garlic, salt, and pepper. Cook until most of the broth is gone. Remove from heat.

Spoon 2 to 3 tablespoons of bean mixture onto a flour tortillas. Roll and set seam-side down on a baking sheet. Repeat until you have filled all 8 tortillas.

Lightly brush all sides of flautas with oil.

Roast in the oven for 15 to 20 minutes, or until crispy. Serve with guacamole.


(Recipe by Brenda.)