Black Bean and Sweet Potato Flautas

Ingredients

• 12small flour tortillas
• 240 ml (1 cup)refried black beans, homemade or tinned
• 1 largesweet potato, peeled and diced into even chunks; use 2–3 if small
• As neededcooking oil spray, or oil for brushing
• 15 ml (1 tablespoon)oil, for the sweet potato
• 5 ml (1 teaspoon)chilli powder
• 2.5 ml (½ teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)garlic powder

Instructions

1. 1

   Season the sweet potato

   Heat the oven to 190°C (375°F). Wash, peel and dice the sweet potato, then put it in a bowl. Add the oil and seasonings and mix until the pieces are coated. Bake for 10 minutes, turn the pieces over and bake for a further 10 minutes, or until they have some crispness.

2. 2

   Fill the tortillas

   Warm the tortillas in the microwave for about 20–30 seconds, until soft and pliable. Spread an even layer of black beans towards the bottom of each tortilla, then add sweet potato on top. Roll each one tightly and place seam-side down on a baking tray sprayed with cooking oil or lined with baking parchment.

3. 3

   Bake until crisp

   Spray or brush each flauta with oil. Bake for 10 minutes, turn them over, then bake for a further 10 minutes or until crisp. If a seam starts to open, add more oil and press it back together. Alternatively, grill for 2 minutes, watching closely to prevent burning.

4. 4

   Serve warm

   Serve the flautas warm with your favourite condiments, toppings or sides.

What are flautas?

Flautas are rolled tortillas with a savoury filling, cooked until crisp. This meat-free version pairs creamy refried black beans with sweet potato seasoned with chilli, smoked paprika, onion and garlic.

The recipe takes inspiration from Mexican cooking and uses the oven rather than deep-frying. A thin coating of oil helps the tortillas crisp while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 4g protein, 21g carbs, 4g fat.

The sweet potato and flour tortillas provide most of the carbohydrates, while the black beans contribute protein and some additional carbohydrate. The oil adds most of the fat; serve with vegetables or salad for a more balanced plate.

Why the filling works

Black beans: refried beans spread easily across the tortilla and help hold the filling together. Keep the layer even and avoid adding more than will roll up neatly.

Sweet potato: dice it into similar-sized pieces so they cook at roughly the same rate. The seasoning coats the pieces before they go into the oven.

Get the tortillas ready

Warm tortillas: 20–30 seconds in the microwave makes them more flexible and less likely to crack as you roll. If they still feel stiff, warm them briefly again.

Roll tightly: keep the filling towards the bottom of each tortilla and roll it snugly around it. Set each flauta seam-side down on the prepared tray.

Look for crispness

Sweet potato: after the first 20 minutes of baking, the pieces should have some crispness. The recipe does not require them to be fully crisp before they go into the tortillas.

Tortillas: bake for 10 minutes, turn, then bake for another 10 minutes, checking for a crisp exterior. If a seam loosens, press it back into place with a little more oil.

Keep the timing in mind

The sweet potato bakes for 20 minutes before the filled flautas go into the oven. While it cooks, warm the tortillas and prepare the tray and filling.

The rolled flautas bake for 20 minutes in total, with a turn halfway through. The optional 2-minute grill is a quick finish, so watch them closely.

Make it a meal

Serve the flautas warm with your preferred condiments and toppings. A fresh salad or cooked vegetables can round out the plate.

Keep wetter toppings on the side until serving so the tortillas retain their crisp edges.

Recipe notes & tips

• Cut the sweet potato into even chunks for more consistent cooking.
• Warm the tortillas until pliable before filling so they roll without splitting.
• Spread the beans in an even layer and keep the filling towards the bottom of each tortilla.
• Place the rolled flautas seam-side down before baking.
• Turn the flautas after 10 minutes to crisp both sides.
• Keep a close eye on them if using the optional grill.

Variations

• Add fresh chilli: mix finely chopped chilli into the bean layer for extra heat.
• Use a different bean: replace the black beans with refried pinto beans.
• Change the seasoning: adjust the chilli powder to suit your preferred level of spice.
• Add fresh herbs: scatter chopped coriander over the filling before rolling.
• Serve with salsa: offer salsa on the side as a fresh topping.

Common mistakes to avoid

• Uneven sweet potato pieces: cut them to a similar size so they cook more evenly.
• Cold, stiff tortillas: warm them for 20–30 seconds before filling to make rolling easier.
• Overfilling: use a manageable layer of beans and sweet potato so the tortilla can close neatly.
• Loose seams: roll tightly and arrange each flauta seam-side down on the tray.
• Skipping the turn: turn the flautas after 10 minutes so both sides can crisp.
• Unwatched grilling: the optional 2-minute grill can burn the tortillas, so stay close.

How to store

Refrigerate leftover flautas in a covered container for up to 3 days. Reheat in an oven until hot and crisp; microwaving may soften the tortillas.

Frequently asked questions