Baked Black Bean and Sweet Potato Flautas

These cheesy Baked Black Bean and Sweet Potato Flautas are one of my most popular recipes ever, and for good reason too. I can't wait for you to try them!

I went full-on neurotic with this recipe. I tested. And tested. And tested some more.

It’s about time that veggies take center stage in a dish, and not just be an after-thought, slapped on our plates like a pile of sad peas. Not that peas are sad, but when you spend hours slaving over a main course only to microwave a small pouch of buttered peas and pour them next to your masterpiece of a main dish… well, that’s kind of sad. Veggies need love too! So, as always, I’m here to give vegetables first billing. Followed by cheese, glorious cheese.

BAKED BLACK BEAN AND SWEET POTATO FLAUTAS

COURSE : APPETIZER, MAIN DISH

CUISINE : MEXICAN

KEYWORD : BAKED BLACK BEAN AND SWEET POTATO FLAUTAS

PREP TIME : 25 MINUTES

COOK TIME : 16 MINUTES

TOTAL TIME : 41 MINUTES

SERVINGS : 9 FLAUTAS

AUTHOR : JENN LAUGHLIN - PEAS AND CRAYONS

INGREDIENTS

• 9 corn tortillas
• 1 cup black beans (drained + rinsed if using canned)
• 1 cup mexi-corn (corn + red/green peppers)
• 1 small/medium sweet potato
• 1/4 cup diced onion
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp dried or fresh cilantro
• 1/2 tsp cumin
• 1/4 tsp ground cayenne pepper or red pepper flakes optional
• 2 oz full-fat or 1/3 fat cream cheese room temperature (optional but tasty!)
• 4-6 ounces grated cheese* plus extra to taste
• 1-2 TBSP taco sauce, enchilada sauce, or salsa plus extra to taste
• salt and pepper to taste
• all-natural olive oil spray or plain oil
• parsley or cilantro + fresh veggies to garnish

DIP IT!

• salsa
• sour cream or Greek yogurt
• guacamole

INSTRUCTIONS

Get the full instruction @peasandcrayons.com

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