These flautas were really good! My 8 year old loved them! The avocado dipping sauce was okay, but I think plain ol’ guacamole would have been better. The flautas were relatively easy to make, but mine really wanted to come apart when frying! That onion mix that goes inside the flauta really makes A LOT, so next time I would cut that amount in half. I would make these again (with half the onion mix), and with guac instead.
Black Bean Flautas with Avocado Dipping Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 flautas
Serving Size: 3-4 per person
1/2 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 large lime
1 (16-ounce) can spicy vegetarian refried black beans
16 white corn tortillas, warmed
Grapeseed, vegetable, or canola oil for pan frying
Avocado Dipping Sauce (see recipe below)
Chopped lettuce, cilantro, Cojita cheese, hot sauce, and lime wedges for serving
In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn’t unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)
Place the prepared flautas seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the flautas in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.
Avocado Dipping Sauce
2 ripe avocados, halved and pits removed, scooped from their shells
1/4 cup chopped red onion
Juice of 1 lime
1/4 cup chopped cilantro
1 jalapeno, chopped (for a less spicy version remove the seeds and ribs)- I omitted
1 clove garlic
2 tablespoons water
Kosher salt to taste
Combine the avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender or food processor, then puree until smooth and creamy. Season to taste with kosher salt. Chill until ready to use.