Flautas are traditionally deep-fried until crispy, but with the recipe below, you'll bake the rolled, veggie-filled tortillas so they're still super crunchy but not nearly as fattening.
In this recipe, the flautas are stuffed with a combination of sweet potato, black beans, and just a touch of goat cheese. The bright colors will soon make them a fan-favorite with your kiddos – and you'll fall in love with them too!
Sweet Potato and Black Bean Taquitos
4
10 minutes
40 minutes
30 minutes
1 tablespoon olive oil
1 large sweet potato, peeled and diced
1 onion, diced
1 16-ounce can black beans, drained
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon ground coriander
8 corn tortillas
4 ounces goat cheese
cooking spray
salt and pepper
Preheat the oven to 425 degrees.
Toss the sweet potato in the olive oil, and season to taste with salt and pepper. Arrange in one layer on a baking sheet, and roast for 10 minutes. Remove from the oven, toss, add the onion, and return to the oven for 10 more minutes, or until the sweet potato is tender.
Place the beans in a bowl, and add the spices. Mash slightly with a fork.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds. Working quickly, remove one tortilla from the stack (keeping the others wrapped) and spray on both sides with cooking spray. Spread a layer of goat cheese in a straight line down the center, then top with a layer of beans and a layer of sweet potato. Roll and place seam-side down on a greased baking sheet.
Continue until you have rolled all of the flautas. Spray with one last spray of cooking spray, and bake for 15-20 minutes, until crisp.