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Baked Taquito Flautas with Simple Guacamole plated
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5 from 1 vote

Baked Taquito Flautas with Simple Guacamole

These baked vegetarian snacks are a fun appetizer! For a light supper, serve 3 or 4 taquito flautas with the lettuce salad. Makes 8 taquito flautas.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: flautas, taquitos, vegetarian
Servings: 4 servings.
Calories: 202kcal


  • ½ cup chopped onion
  • 1 teaspoon avocado oil
  • 1 cup cooked pinto beans
  • 1 ½ to 2 teaspoons chipotle peppers in adobe or chipotle pepper oil (see note)
  • ½ cup grated white cheddar cheese
  • 2 tablespoons finely chopped cilantro
  • 8 (6-inch) corn and wheat flour tortillas (see note)
  • Avocado oil spray, or avocado oil, or olive oil
  • 1 avocado
  • 3 to 4 tablespoons salsa verde green taco sauce
  • 3 cups shredded romaine lettuce
  • ½ cup matchstick lengths of jicama, optional


  • Preheat oven to 400°F. Heat oil on medium flame in a medium skillet. Sauté until onion is soft, about 5 minutes. Stir in the beans, chipotle pepper, cheese, and cilantro. Using a potato masher or fork, mash the mix so the beans are broken down 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 softened tortilla, leaving about 1-inch on either end. Starting with the edge closest to you, roll the tortilla as tightly as possible. lay on the 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.
  • Arrange the shredded lettuce with jicama and radish on a platter alongside the taquito flautas. Serve with guacamole.


•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.
• Mi Rancho’s artisan corn and wheat mixed tortillas roll quite tightly and stay rolled very well. If you can’t find them, use a quality corn or a quality wheat flour tortilla. When softened with cooking spray, corn tortillas roll up fine—hold with a toothpick if they try to unwind.


Calories: 202kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 307mg | Potassium: 432mg | Fiber: 6g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 1mg