Southwest Black Bean Flacos

What’s a Flaco? 🌮✨
It’s the perfect mashup of a flauta and a taco—rolled, crispy, cheesy, and packed with flavor. The Flaco: part flauta, part taco, 100% delicious.

Instructions:

Make the Sauces
Prepare the Peruvian Sauce or Tomatillo Sauce before starting this dish. We like to use both for extra flavor on top of our flacos.

Prepare the Black Beans
Place the drained black beans in a bowl (no rinsing needed). Season with Hatch red and green chile powders, onion powder, garlic powder, lime juice, and chopped cilantro. Stir to combine and set aside.

Chop the Veggies
Core the tomato and dice it into ½” pieces. Remove the seeds, stem, and ribs from the jalapeño and dice it finely.

Preheat the Oven
Preheat your oven to 400°F (204°C).

Cook the Vegetables and Black Beans
Heat a small amount of avocado oil in a pan over medium-high heat. Add the diced jalapeños and sauté for 3-5 minutes until tender. Stir in the diced tomatoes, corn, and the seasoned black beans. Cook for another 2-3 minutes, stirring gently, until everything is warmed through and well combined. Remove the mixture from the heat.

Combine the Filling
Turn off the heat and add cream cheese and shredded cheese to the pan with the black bean and veggie mixture. Stir gently until the mixture is creamy and everything is evenly combined.

Prepare the Tortilla
If using raw tortillas, cook them according to the package instructions. For premade tortillas, warm them until they’re soft and pliable.

Roll the Flaco
Place the filling in the center of the tortilla, leaving a little space at the edges. Roll it up tightly and place it seam-side down on a baking sheet lined with parchment paper. Brush the top lightly with olive oil for a crispy, golden finish.

Bake
Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden and crispy.

Serve
Top your flacos with Peruvian Sauce, Tomatillo Sauce, or both for a bold and flavorful finish. Enjoy!

Ingredients:

  • 150 grams of black beans
  • 1.1 grams of Hatch red chile powder
  • 0.6 grams of Hatch green chile powder
  • 0.7 grams of onion powder
  • 0.5 grams of garlic powder
  • 1.3 grams of lime juice
  • 5 grams of cilantro
  • 2 grams of avocado oil
  • 11.5 grams of jalapenos
  • 30 grams of roma tomatoes
  • 30 grams of corn
  • 14.2 grams of cream cheese
  • 30 grams of shredded cheese
  • 2 tortillas