Vegetarian Black Bean Flautas with Avocado Dipping Sauce



1/2 cup corn
1/2 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 large lime
1 (16 oz.) can of refried or whole black beans
16 white corn tortillas
Oil (grapeseed, vegetable, olive, or canola)
Avocado Dipping Sauce


Suggested Toppings:

Chopped lettuce
Cotija cheese
Hot sauce
Lime wedges
Get creative!



  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and set aside. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
  2. In a large heavy skillet, heat 1/4 inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tbsp. of refried black beans and 1/2 tbsp. of the onion, cilantro, and lime mixture evenly along one side of the tortilla.
  3. Beginning on the side with the filling, gently roll the tortilla. Be sure to keep it tight! Use a toothpick to secure the flauta so it doesn’t unroll while cooking.
  4. 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).
  5. Continue to cook the rest of the flautas in batches, adding more oil as needed. (Corn tortillas have a tendency to dry out quickly and split, so roll 4 flautas, place them in the hot pan to start the cooking process, and continue to roll 4 more before the cooking process is finished. Repeat until all flautas are complete.)
  6. Remove the toothpicks after you have fried the flautas, and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.


Avocado Dipping Sauce


2 ripe avocados
1/4 cup chopped red onion
Juice of 1 lime
1/4 cup cilantro, chopped
1 jalapeno, chopped (for a less spicy version remove the seeds and ribs)
1 clove garlic
2 tbsp. water
Kosher salt to taste



  1. Remove pits from avocados and scoop out the insides.
  2. Combine the avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender or food processor, then puree until smooth and creamy.
  3. Season to taste with kosher salt. Chill until ready to use.

Recipe courtesy of Elizabeth Rickman


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