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! 
Baked Black Bean and Sweet Potato Flautas

  1. 9 corn tortillas
  2. 1 cup black beans (drained + rinsed if using canned)
  3. 1 cup mexi-corn (corn + red/green peppers)
  4. 1 small/medium sweet potato
  5. 1/4 cup diced onion
  6. 1/2 tsp chili powder
  7. 1/2 tsp garlic powder
  8. 1/2 tsp dried or fresh cilantro
  9. 1/2 tsp cumin
  10. 1/4 tsp ground cayenne pepper or red pepper flakes optional
  11. 2 oz full-fat or 1/3 fat cream cheese room temperature (optional but tasty!)
  12. 4-6 ounces grated cheese* plus extra to taste
  13. 1-2 TBSP taco sauce, enchilada sauce, or salsa plus extra to taste
  14. salt and pepper to taste
  15. all-natural olive oil spray or plain oil
  16. parsley or cilantro + fresh veggies to garnish

  • 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!