Bean and Sweet Potato Flautas
This recipe is very adaptable to meat lovers, vegetarians, or vegans. Adjust the ingredients to your preference. This recipe is easily freezable for a quick meal later.
20 large flour tortillas (or twice+ if small corn tortillas)
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
3 medium sweet potatoes
1 large sweet onion, diced
1 red bell pepper, diced
6 cloves garlic, minced
1 15 oz. can diced tomatoes
3 T taco seasoning (purchased or homemade)
1 T Mexican oregano
1 ½ t cumin
1 t salt
½ t black pepper
3 T cilantro, fresh, chopped
½ t red pepper flakes (optional)
2 Cups Monterey Jack cheese, grated (optional)
2 Cups seasoned taco meat (optional)
Side Salad: lettuce, cilantro, corn, tomato, avocado
Condiments: sour cream, salsa, guacamole, black olives, cilantro
(30 minutes) Onion, red pepper, garlic, tomatoes and seasonings (more to taste). When vegetables are soft and most of the moisture is gone, take off heat and place into a bowl.
Sweet potatoes in microwave or oven. Clean, leave wet, and pierce before placing in oven to bake. If using the microwave, wrap in damp paper towels or in a homemade potato sack. It keeps the potatoes moist. After they are soft, set out to cool. Then peel skin off and cut into 1/2” cubes or so. Add to sautéed vegetables and seasonings.
Spray or brush foil on top of a baking sheet with oil and place flautas on the foil for refrigeration before the meal.
To make flautas, have your fillings in bowls:
Bowl 1: meat (1-2 T)
Bowl 2: beans (2-3 T)
Bowl 3: vegetables (1/3 Cup)
Bowl 4: cheese (¼ Cup)
Place tortillas on a clean surface and begin filling in a line near one edge of the tortilla. The approximate amounts per flauta are in parenthesis next to the bowl ingredients. Adjust amounts per your preference.
Roll into a 1 – 1 ½ inch roll.
Set onto sprayed foil on the baking sheet.