Baked Black Bean and Sweet Potato Flautas


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Baked Black Bean and Sweet Potato FlautasThese cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too. I can’t wait for you to try them!

It’s about time that veggies take center stage in a dish, and not just be an after-thought, slapped on our plates like a pile of sad peas. Not that peas are sad, but when you spend hours slaving over a main course only to microwave a small pouch of buttered peas and pour them next to your masterpiece of a main dish… well, that’s kind of sad. Veggies need love too! So, as always, I’m here to give vegetables first billing. Followed by cheese, glorious cheese.

Baked Black Bean and Sweet Potato Flautas
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 

This Baked Black Bean and Sweet Potato Flautas is perfect for potatoes lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 9 corn tortillas
  • 1 cup black beans drained + rinsed if using canned
  • 1 cup mexi-corn corn + red/green peppers
  • 1 small/medium sweet potato
  • 1/4 cup diced onion
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried or fresh cilantro
  • 1/2 tsp cumin
  • 1/4 tsp ground cayenne pepper or red pepper flakes optional
  • 2 oz full-fat or 1/3 fat cream cheese room temperature optional but tasty!
  • 4-6 ounces grated cheese* plus extra to taste
  • 1-2 TBSP taco sauce enchilada sauce, or salsa plus extra to taste
  • salt and pepper to taste
  • all-natural olive oil spray or plain oil
  • parsley or cilantro + fresh veggies to garnish
DIP IT!
  • salsa
  • sour cream or Greek yogurt
  • guacamole
Instructions
  1. Pre-heat your oven to 425F.
  2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
  3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results!
  4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
  5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
  6. Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =) This trick works like a charm!
  7. Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
Recipe Notes

get full instructions peasandcrayons.com

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