Chicken and Black Bean Flautas
Chicken and Black Bean Flautas are an easy Mexican appetizer or main dish filled with chicken, salsa, black beans, and Pepper Jack cheese. Top it with a chipotle cream sauce and guacamole. Cinco De Mayo is around the corner and I’m so excited to celebrate with all things Mexican like this delicious chicken recipe.
CHICKEN AND BLACK BEAN FLAUTAS
I grew up in Arizona so anytime I can eat Mexican food, I get pretty excited. I flew home to Arizona last week to surprise my mom for her birthday and even though I landed at 10pm my dad had food from our favorite Mexican restaurant waiting for my sisters and I. See, he gets it! We sat talked and ate until almost midnight.
There’s something about Mexican food that makes my soul happy. Chips and pico de gallo, guacamole, warm tortillas, the smell of lime juice and cilantro…all of it makes me feel like I’m home.
You’ll want to use the small tortillas for these Chicken and Black Bean Flautas.
Place about 1/4 cup of the filling (chicken, cheese, black beans, and salsa) inside the tortilla and roll up tightly placing seam side down.
Why aren’t these called taquitos?
The first time I made these Baked Chicken Taquitos, I had a couple of angry emails explaining that they weren’t actually taquitos but were flautas. The difference is that if they are made with a corn tortilla they are called taquitos, but it if you make them with flour tortillas the correct name is flautas. Hardly anyone really distinguishes between the two and use the terms interchangeably.
There are several ways you can make these Chicken and Black Bean Flautas: baked, fried, or pan-fried.
I prefer to have fried flautas because they are just so crispy but here are a couple other ways to eat them.
- Baked Flautas: Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper. Place flautas seam side down on the pan. Brush with oil and bake for 8-12 minutes or until golden brown.
- Fried Flautas: Fill a pan up with oil enough for frying. Heat to medium high heat and fry for just a couple of minutes or until golden brown.
- Pan-Fried Flautas: Place a couple of tablespoons in a skillet. Fry a couple of flautas at a time, browning all sides.
OTHER MEXICAN RECIPES:
Chicken and Black Bean Flautas
- 2 cups shredded rotisserie chicken
- 2 cups shredded Pepper Jack cheese, (can also use cheddar or Monterey Jack)
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup salsa
- 2 6-inch (10 count) Old el Paso soft flour tortillas
- oil for brushing or frying, (see note)
- 1/2 cup sour cream
- 1 tablespoon adobo sauce from a can of chipotle peppers, (see Note)
- 1 lime juiced
- In a large bowl, add the chicken, cheese, black beans, and salsa. Mix to combine. Place about 1/4 cup of the filling down the center of each tortilla and roll up tightly.
- There are several ways you can make these: baked, fried, or pan fried. For Baked: Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper. Place flautas seam side down on the pan. Brush with oil and bake for 8-12 minutes or until golden brown. For Fried: Fill a pan up with oil enough for frying. Heat to medium high heat and fry for just a couple of minutes or until golden brown. Pan Fried: Place a couple of tablespoons in a skillet. Fry a couple of flautas at a time, browning all sides.
For the Chipotle Sauce:
- In a small bowl, mix the sour cream, adobe sauce, and lime juice. Add more adobo sauce to taste.
- Serve whole or slice in half on a diagonal. Drizzle flautas with chipotle cream and top with desired toppings like guacamole, pico de gallo, and cilantro.
Can these be made ahead., frozen, and cooked later ?
Great recipe! Super easy for a Mexican food fix during the pandemic. I appreciated the explanation of different options for cooking. Sometimes i get hung up on the way a recipe is prepared and afraid to try a different way of cooking. I decided to “toast” them in a non stick pan that had a small amount of oil. Worked out very well and made the tortillas fluffy and crispy. I put them in a warm oven while i finished cooking.
I made the recipe as written except for the adobo. I didn’t have a can on hand. I took 1 tsp achiote paste and mixed it with the lime juice about an hour before mixing to soften the spices because it can be a little grainy. Cooking the Achiote in some oil would be the best but a bit fussy. It ended up being a little too tangy so I added 1 Tbs mayo and some salt. I think Tajin seasoning would work really well too instead of the adobe and its easy to find.
Thank you! I’m glad you enjoyed it!
Need nutrition info
The pin button doesn’t work.
Weird. You are right! I’ll look into it.
I’m bringing the ingredients to make these on our camping trip! We’re going to fry them on a blackstone griddle. I added one chipotle pepper to my sauce because we like it spicy. Thank you for this easy recipe!
Hello! This reminds me of the flautas they sell at Costco in the fresh prepared food section except yours look much better! Do you think I could bake ahead and keep in fridge to reheat for an after school snack?
That looks soooo good! My kids love chicken soup so much. Can’t wait to make this for them. Thanks for sharing!
I made this for dinner and it was a hit. Everyone loved it and we will make it again. Thanks for sharing!
So happy to hear that!
hey girl- these look amazing!!