Baked Black Bean and Sweet Potato Flautas
These cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too!
I went full-on neurotic with this recipe. I tested. And tested. And tested some more.
Poor me right? I had to eat all those delicious flautas. The horror.
Each time they tasted great, but I’m a bit ruthless. I wanted them to be downright irresistable.
It’s about time that veggies take center stage in a dish, and not just be an after-thought, slapped on our plates like a pile of sad peas. Not that peas are sad, but when you spend hours slaving over a main course only to microwave a small pouch of buttered peas and pour them next to your masterpiece of a main dish… well, that’s kind of sad. Veggies need love too! So, as always, I’m here to give vegetables first billing. Followed by cheese, glorious cheese.
Baked Black Bean and Sweet Potato Flautas
Ingredients
9 corn tortillas
1 cup of black beans (drained + rinsed if using canned)
1 cup mexi-corn (corn + colorful red/green peppers)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes (optional)
2 oz full-fat or 1/3 fat cream cheese, room temperature (optional but tasty!)
4-6 ounces of grated cheese* plus extra to taste
1-2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley or cilantro + fresh veggies to garnish
salsa, guacamole, and sour cream for dunking
Instructions
I went full-on neurotic with this recipe. I tested. And tested. And tested some more.
Poor me right? I had to eat all those delicious flautas. The horror.
Each time they tasted great, but I’m a bit ruthless. I wanted them to be downright irresistable.
It’s about time that veggies take center stage in a dish, and not just be an after-thought, slapped on our plates like a pile of sad peas. Not that peas are sad, but when you spend hours slaving over a main course only to microwave a small pouch of buttered peas and pour them next to your masterpiece of a main dish… well, that’s kind of sad. Veggies need love too! So, as always, I’m here to give vegetables first billing. Followed by cheese, glorious cheese.
Baked Black Bean and Sweet Potato Flautas
Ingredients
9 corn tortillas
1 cup of black beans (drained + rinsed if using canned)
1 cup mexi-corn (corn + colorful red/green peppers)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes (optional)
2 oz full-fat or 1/3 fat cream cheese, room temperature (optional but tasty!)
4-6 ounces of grated cheese* plus extra to taste
1-2 heaping tablespoons (or more!) of taco sauce, enchilada sauce, or salsa
salt and pepper to taste
all-natural olive oil spray or plain oil
parsley or cilantro + fresh veggies to garnish
salsa, guacamole, and sour cream for dunking
Instructions
- Pre-heat your oven to 425F.
- Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
- While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
Read Here for Full Recipes>>www.pinterest.com/pin/94434923413538430/
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