Kids in the Sink

Bean Flautas

on November 27, 2012

It’s the week after Thanksgiving.  You’re probably still tired of cooking (unless you’re like me who enjoys long and drawn out meal preparations, for the most part) and you’re definitely still full.  Maybe your pants aren’t fitting quite right… maybe that part is autobiographical.  Anyhow, we’re here to rescue you from the probably still leftover turkey and stuffing.  We’re bringing you a simple, healthy meal that’s as yummy as it is easy to make.

Bean flautas! They’re thin, crispy, and full of beany goodness.  Pair it with greek yogurt or sour cream and some salsa or hot sauce and I’ll be darned if you don’t have a delicious meal.  I also enjoy the amount that this recipe makes because it’s leaves plenty leftover for the rest of the week’s lunches.  I’m not sure about you but my favorite week day lunches come from the nights before.  Hot lunch? Yes, I think so.  Oh! And one more bonus! These freeze well! Just tray freeze them for an hour or so and then put them in a plastic freezer bag for storage.  They reheat crispy if you use an oven or toaster oven.  You’re welcome.  Happy week-after-Thankgiving-and-two-weeks-before-it-becomes-acceptable-to-eat-sugar-like-it’s-going-out-of-style! Eat well, for now.


Bean Flautas


2 cups refried beans, or 1 can (we use homemade black beans and mash them)
3 ounces cream cheese
1/4 cup salsa
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/2 cup shredded Mexican cheese blend
12 6-inch flour tortillas
olive oil, for brushing finished product


  1. Preheat oven to 425 degrees and line a baking sheet with parchment.
  2. Mash together all ingredients except tortillas.  A potato masher works well for this and a food processor does a good job, too.
  3. On each tortilla, spoon out about 2 tablespoons of filling in a vertical line along the bottom half of the tortilla.  Tightly wrap each tortilla and place them seam side down on the prepared baking sheet.
  4. Once all tortillas are rolled, brush each flauta with olive oil and sprinkle with salt.  Bake for 15-20 minutes or until golden brown and crisp. Serve immediately.

Source: slightly adapted from A Couple Cooks


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