Yummy chile-spiced pinto beans rolled into soft tortillas, baked until good and crispy, and served with the easiest 2-ingredient guacamole you’ll ever meet—you are going to fall in love with these vegetarian baked taquito flautas with simple guacamole.
Taquitos flautas? Are you wondering why I gave this recipe two names that basically mean the same thing? Right, the distinction is subtle. And confusing, in that the differences dissolve depending on where you are in Mexico. Or Texas. Or California.
Generally, taquitos are skinny fried tacos made with corn tortillas. Flautas, on the other hand are usually filled and fried flour tortillas, long and slim, like musical flutes. Flautas–Spanish for flutes—love that image!
Click here to PIN Baked Taquito Flautas with Simple Guacamole
To make these easy taquito flautas, spread a couple tablespoons of filling on a softened tortilla. The filling for these is nutritious fiber-rich pinto beans mashed with chipotle pepper, onion, cilantro, and a bit of cheddar cheese. Fold the tortilla over and roll up like you would a rug. Spray the rolls with a healthy cooking spray, (affiliate link) and then bake until crunchy crisp. Baked, not fried–much better for us!
While the filled rollups bake, mash avocado and purchased green salsa into guacamole. Two ingredients, three minutes. Easy-tasty. For a creamy sauce that you can dip or drizzle over the taquitos, make this quick and easy avocado crema.
As appetizers or for a light supper, serve your crispy baked taquito flautas with the simple guacamole and shredded lettuce. If you wish, add matchstick cuts of jicama too.
These healthy taquitos are plenty sturdy to take to a picnic. Just tuck them in a container and be ready to share. Serve with refreshing Ginger Beer Mexican Mules, with or without tequila.
Baked Taquito Flautas with Simple Guacamole recipe notes:
- Roll your skinny taco burritos with either corn tortillas or your favorite whole wheat flour tortilla. (If you use flour tortillas, double the filling recipe.)
- The easiest way to soften your tortillas for rolling is spray them with cooking spray and pop in the oven for a minute, like for these chard enchiladas. Alternatively, brush the tortillas lightly with avocado or olive oil.
- For baking spray, I’ve converted to avocado oil cooking spray instead of canola oil spray. There is no comparison in flavor and quality. Plus, I’ve been reading about canola oil and am steering away from it. Definitely avocado oil is a healthier oil. You can also use a quality olive oil spray.
- Make these super easy with canned pinto beans, cooking spray, and purchased salsa verde. If you’re planning ahead (so rarely me), cook your beans from scratch and make salsa verde from scratch.
- Follow me on Instagram! It’s my favorite!
- Peruse my Pinterest boards for more vegetarian recipe ideas.
- Find daily vegetarian and healthy living ideas on my Facebook page.
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This is not a sponsored post—I was not paid to tell you about Mi Rancho tortillas. I’ve been buying and cooking with these organic tortillas since the first time I tasted them.
This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
Baked Taquito Flautas with Simple Guacamole
Ingredients
- ½ cup finely chopped onion
- 1 teaspoon avocado oil
- 1 (15- ounce) can pinto beans, rinsed and drained or 1 1/2 cups homecooked pinto beans
- 1 teaspoon chipotle peppers in adobe or chipotle pepper oil (see note)
- 4 ounces grated white cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 2 tablespoons chopped cilantro
- 8 (6-inch) corn or wheat flour tortillas (see note)
- Avocado oil spray, or avocado oil, or olive oil
- 1 avocado
- 1/4 cup salsa verde aka as green taco sauce
- 3 cups shredded romaine lettuce
- ½ cup matchstick lengths of jicama, optional
Instructions
- Preheat oven to 400°F. Heat oil on medium flame in a medium skillet. Sauté until onion is soft, about 5 minutes.
- Put the beans, chipotle pepper, garlic powder, cumin, and salt in the workbowl of a food processor. Add the sautéed onion, cheese, and cilantro. Process until the mixture is mostly smooth. You can also use Usig a potato masher or fork, mashing into a spreadable mix . It’s ok if the beans aren’t completely mashed.
- Lightly spray both sides of the tortillas with avocado spray and arrange on baking sheets. Heat in the oven just until they are pliable, 3 to 5 minutes.
- Spread 2 to 3 tablespoons of the bean mixture down the middle of a warm softened tortilla, leaving about 1-inch on either end. Starting with the edge closest to you, roll the tortilla as tightly as possible. Place them on a baking sheet seam side down. Lightly spray with the avocado oil.
- Bake 15 to 20 minutes, until the edges are golden brown and a bit crispy. They will get crisper as they cool.
- While the taquito flautas are baking, make the guacamole. Mash the avocado with enough salsa verde to make a spreadable guacamole.
- Serve alongside a leafy green salad, something as simple as shredded lettuce with jicama and radish. Serve with guacamole.
Notes
- For chipotle oil, puree a 7-ounce can of chipotle chiles in adobo sauce in a blender with avocado or olive oil until smooth, adding a bit more oil, if needed, for a smooth paste. Keep in a small container in the freezer and use as needed.
- To make these gluten free, use corn tortillas.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator. Depending on the brands you use and substitutions you made, and how much you actually eat, the numbers may vary. Numbers do not include the lettuce and optional jicama.
