Looking for a tasty meatless spin on a classic Mexican dish? Try these crispy Black Bean and Potato Flautas! It’s packed with flavor the whole family will enjoy! It’s also gluten-free and vegan.
One of my all-time favorite Mexican dishes growing up besides sopes, is flautas. Anytime I see them on any menu, it’s a given that that’s what I am ordering.
If you’re not familiar with flautas then you’re in for a real treat. It’s basically a rolled-up crispy taco. I used a grain-free tortilla, lightly fried them on each side, then add in mashed potatoes, mashed black beans, and spinach (love me some greens). Roll it up and stick them in an air-fryer. If you don’t own an air-fryer, you can fry them up in a skillet with some avocado oil. Top them with your favorite toppings and prepare to be amazed.
When I recipe tested these flautas, my family devoured them. They had no idea there was no meat in there and the spinach wilts that they didn’t even notice there were veggies inside. If you wanted to add a littler Monterrey cheese inside the tortilla with the beans and potatoes, feel free to do so.
Here’s what you need!
- 1 lb yukon potatoes
- salt and pepper to taste
- vegan sour cream
- onion powder
- garlic powder
- paprika
- cumin
- grain-free cassava tortillas or corn
- avocado oil
- black beans
- spinach
- cilantro
- romaine
- pico de gallo
- guacamole
- lime
- radishes
- almond milk
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Reheat
This is best to eat fresh. If you end up having leftovers, reheat them in a toaster oven or regular oven so it’s crispy again. Trust me, you’re going to love these. Comfort food without feeling sluggish and tired after because you’re balancing the carbs with protein (beans) and the healthy fat (avocados).
Serve these up with some tasty steamed veggies or salad for extra greens, fiber, and veggies.
Other Recipes you may enjoy
- Cheesy Quinoa Taco Stuffed Acorn Squash
- Beef Enchilada Casserole With Zucchini
- Vegan Mexican Pizza
- Cleaned-Up Double Decker Tacos
- Baked Turkey and Kale Taquitos
- Arroz Con Carne
- Zucchini Enchilada con Carne
Black Bean and Potato Flautas (Gluten-Free & Vegan)
Black Bean and Potato Flautas (Gluten-Free & Vegan)
Ingredients
- 1 can black beans drained and rinsed
- 1 lb yukon potatoes quartered
- salt and pepper to taste
- 1/4 cup vegan sour cream
- 3 tbsp almond milk
- 3/4 tsp onion powder plus 1/2 tsp for the black beans
- 3/4 tsp garlic powder plus 1/2 tsp for the black beans
- 1/2 tsp paprika plus 1/2 tsp for the black beans
- 3/4 tsp of cumin plus 1/2 tsp for the black beans
- 2 packs of grain-free cassava tortillas or corn (about 16-18) I use Siete
- 1/4 cup avocado oil plus 1 tsp
- 5 oz package of spinach
- TOPPINGS
- cilantro
- shredded romaine
- pico de gallo
- guacamole
- lime
- radishes sliced
Instructions
- In a medium pot, add the potatoes, pinch of salt, and fill the pot 1/2 way with water and boil potatoes for about 8-10 minutes or until soft.
- Meanwhile, in another pot, add 1 tsp of avocado oil and black beans, heat throug for about 5 minutes. Add in the onion powder, garlic powder, salt, pepper, cumin, and paprika. Lightly mash the beans using a masher or a fork.
- In a medium pan, add the avocado oil. Once the oil is hot, add the tortillas one by one lightly frying them for about 5 seconds per side. Set asided on a plate.
- Drain the potatoes and them back to the same pot. Add in the almond milk, sour cream, and remaining seasonings. Mix well adding more liquid if needed. Mashup with a fork or potato masher. Nothing fancy. Add in the bag of spinach and mix it up so that the warmth slightly wilts the spinach.
- Taking one tortilla at a time, spread 1/2 of tortilla with the beans and the other half with the potatoes. You can cover the entire tortilla with the mixtures just don't make it super thick. Gently roll them up and place them in an air-fryer.
- Fry them in 2 batches (if needed), at 400° for about 12-15 minutes until crispy. You can stp it half way through and check on them.
- OTHER COOKING OPTIONS: If you don't have an air fryer, add them in a skillet and fry each side for about 3 minutes per side on medium-high heat. To bake them, preheat oven to 425, an°d bake for about 20 minutes or until crispy.
- Top with guacamole, pico or salsa, radishes, shredded romaine, cilantro, and devour!
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