Cheesy Vegetarian Flautas With Beans and Sweet Potato
These Vegetarian Flautas are filled with refried beans, cheese, and veggies (that you can't taste)! They're meal prep and freezer-friendly, too!
Ingredients
- 12 flour tortillas, (I like to use whole wheat flour tortillas if possible, but feel free to use any preferred tortilla)
- 1 cup sweet potato, peeled and diced (about 1 small to medium sweet potato)
- 1 (16-ounce) can refried beans, (refried pinto or refried black beans work!)
- 1 cup spinach
- ¼ cup cilantro
- 1 tablespoon coconut oil, melted (or sub avocado/olive oil)
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 2 cups shredded cheese, (I use sharp cheddar)
Equipment
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Place diced sweet potato in a medium sized microwave-safe bowl. Cover the sweet potatoes with water and heat for 4-5 minutes until sweet potatoes are soft when pierced with a fork. Carefully, strain the water.
- In a food processor or high-speed blender, blend cooked sweet potato, refried beans, spinach, cilantro, coconut oil, salt, and lime juice until smooth.
- Using a spoon, spread 2-3 small scoops of the bean mixture onto the center of the tortilla, forming a line down the center.
- Next, sprinkle cheese on top of the bean mixture.
- Roll tortilla up as tight as you can and place it on a parchment-lined baking sheet, seam side facing down. Repeat with the remaining bean mixture and tortillas, placing them in a single layer on the sheet pan.
- Bake in the oven for 10-15 minutes or until tortillas are firm and golden brown and the cheese is melted. I like flipping mine after 10 minutes and baking for another 5 minutes, but you don't have to flip them!
Notes
Garnish: top taquitos with pico de gallo, sour cream (we like to use plain yogurt instead of sour cream!), salsa verde or your favorite salsa, finely chopped red onion, or an avocado cream sauce (or just regular guacamole!).
Serve With: Mexican rice and dairy-free chia seed coleslaw.
Make Them Vegan: Simply omit the cheese or use a plant-based cheese!
Make Them Gluten-Free: Use gluten-free tortillas or corn tortillas (you'll need to heat these in the microwave first to help prevent them from breaking when you roll them up).
Storage: Store leftover flautas in an air-tight storage container in the fridge for 3-4 days.
Freeze: After cooking the flautas, allow them to cool fully, then place them flat in a Ziploc bag or air-tight freezer-safe container and store in the freezer for up to 3 months.
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!