Baked Sweet Potato & Black Bean Flautas
Yield: 7 Flautas
Prep: 10 minutes
Total Time: 30 minutes
7 taco sized flour tortillas
2 medium sized sweet potatoes
1 can refried black beans
3 tablespoons salsa of choice
2 ripe avocados
1/4 cup vegan mayo
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cumin
1/4 tsp. paprika
Juice of a 1 small lime
Preheat oven to 425 degrees. Lightly grease a sheet pan and set aside. I used a nonstick olive oil spray.
Rinse and dry sweet potatoes and place them in the microwave on the baked potato setting. Microwave until fork tender.
While your sweet potatoes are in the microwave open your can of beans and place them in a small bowl. Stir in your salsa and incorporate together.
Once your potatoes are done cut them open and mash your sweet potato with a fork. Get ready to assemble your flautas.
Into your tortilla add a generous spoonful of black beans and spread it from side to side in a line. Place a generous spoonful of sweet potato on top of your beans.
Now roll tightly and place onto your sheet pan. Repeat until you have used all of your beans and sweet potatoes. I was able to make 7 with my ingredients. Depending on how generous you are you may get a couple more or less.
Lightly spray the tops of your flautas with your olive oil spray.
Place into the oven and bake for 10 minutes until the bottom side is golden brown. Flip and bake an additional 5-10 minutes until golden brown on the other side as well.
While your flautas are baking make your avocado cream sauce. To a blender or food processor add all ingredients and blend until smooth and creamy.
Serve the flautas with avocado cream or your favorite salsa or both.
*You could simply season the refried beans if you don't have salsa on hand or buy already seasoned refried beans. They will likely need something as canned beans don't have much flavor.
*I like to serve these with both salsa and the avocado cream but one or the other would work if you don't have everything on hand.
*You could use corn tortillas if you need these to be gluten free. I would recommend heating up the tortilla before handling as it will be easier to roll.