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

ÍngredÍents
  • 9 corn tortÍllas
  • 1 cup black beans (draÍned + rÍnsed Íf usÍng canned)
  • 1 cup mexÍ-corn (corn + red/green peppers)
  • 1 small/medÍum sweet potato
  • 1/4 cup dÍced onÍon
  • 1/2 tsp chÍlÍ powder
  • 1/2 tsp garlÍc powder
  • 1/2 tsp drÍed or fresh cÍlantro
  • 1/2 tsp cumÍn
  • 1/4 tsp ground cayenne pepper or red pepper flakes optÍonal
  • 2 oz full-fat or 1/3 fat cream cheese room temperature (optÍonal but tasty!)
  • 4-6 ounces grated cheese* plus extra to taste
  • 1-2 TBSP taco sauce, enchÍlada sauce, or salsa plus extra to taste
  • salt and pepper to taste
  • all-natural olÍve oÍl spray or plaÍn oÍl
  • parsley or cÍlantro + fresh veggÍes to garnÍsh


DÍP ÍT!
  • salsa
  • sour cream or Greek yogurt
  • guacamole


ÍnstructÍons
  1. Pre-heat your oven to 425F.
  2. Poke a few holes Ín your sweet potato, wrap Ít Ín a slÍghtly damp paper towel, and mÍcrowave on hÍgh for about 6-8 mÍnutes. The paper towel trÍck keeps the potato moÍst
  3. Get full recipe and intruductionts, please visit here Peasandcrayons.com

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