Veggie Black Bean Flautas

Crispy baked flautas filled with seasoned vegetables, black beans, and melted cheese.

2026-03-03 • 3 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2 tbsp olive oil (plus extra for coating tortillas)
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 small head of broccoli, diced into small pieces (1/2" size)
• 2 handfuls of baby spinach
• 1 tsp cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp salt (optional)
• 1/2 can (15 oz) black beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 6 small organic corn tortillas

Instructions

1. Preheat oven to 400°F.
2. Lightly coat tortillas with olive oil on both sides using a 9x13" baking dish so it also gets a light coating of oil.
3. In large skillet, heat 2 tbsp olive oil over medium heat. Cook broccoli and bell pepper until broccoli is al dente, about 3-4 minutes.
4. Add zucchini and spinach, cover to wilt the spinach. Do not overcook.
5. Sprinkle cumin, cinnamon, and salt (if using) over the veggie mixture. Toss to coat.
6. Transfer mixture to a mixing bowl. Add black beans and 1/2 cup of cheese. Mix well.
7. Assemble flautas: Place about 1/2 to 1 cup of mixture into each tortilla and roll tightly. Place seam-side down in the baking dish. Place them against each other to hold closed.
8. Add any remaining mixture to the side of the baking dish to cook as well.
9. Bake uncovered on middle rack for 20 minutes.
10. Add remaining cheese to top of flautas after baking, or leave in oven until melted (don't leave too long or tortillas will get too soft).

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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