Sweet Potato Flautas Recipe

Roast sweet potato

Preheat oven to 425°F (220°C). Toss diced Beauregard sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and lightly browned. Let cool slightly.

Sauté aromatics

While potatoes roast, heat a small skillet over medium heat and add the diced onion. Sauté 4–5 minutes until translucent, add minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, smoked paprika and chopped chipotle; cook 30 seconds to bloom the spices.

Combine filling

In a bowl, mash about half of the roasted sweet potato lightly with a fork to create some binding texture, leaving the rest in small chunks. Add the sautéed onion/spice mixture, drained Young Farms black beans, lime juice, chopped cilantro, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix gently to combine and adjust seasoning to taste.

Warm tortillas

Warm blue corn tortillas on a dry skillet over medium heat 15–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds to make pliable. Keep covered so they stay soft while you assemble.

Fill and roll

Place about 3–4 tablespoons of the sweet potato–bean filling lengthwise near one edge of each tortilla. Roll tightly from the filled edge to form a flauta and secure with a toothpick through the seam. Repeat for all tortillas.

Fry or bake

Frying: In a heavy skillet or sauté pan, heat neutral oil to 350°F (175°C) or until shimmering. Fry flautas seam-side down first, 1–2 minutes per side, turning until golden and crisp, about 4–6 minutes total. Drain on a wire rack or paper towels. Baking (lighter): Preheat oven to 425°F (220°C). Place rolled flautas seam-side down on a baking sheet lined with parchment. Brush or spray lightly with oil and bake 12–16 minutes, turning once, until crisp and golden.

Remove toothpicks & rest

Let flautas rest 1–2 minutes after frying/baking, then remove toothpicks before plating.

Toast chilies and vegetables

Heat a dry skillet or griddle over medium-high heat. Add dried chilies and toast briefly 15–30 seconds per side until fragrant (do not burn). Remove chilies and quickly char halved Roma tomatoes, quartered onion and whole unpeeled garlic cloves until blackened in spots and softened, about 6–8 minutes total, turning as needed.

Rehydrate chilies

Place toasted chilies in a bowl and cover with hot water. Soak 10 minutes until pliable, then drain and remove stems/seeds if not already done.

Blend salsa

Peel garlic (if desired) and add charred tomatoes, onion, garlic and rehydrated chilies to a blender or food processor. Add apple cider vinegar, brown sugar, 1 teaspoon olive oil and 1/2 teaspoon salt. Blend to a slightly chunky to smooth texture, adding up to 2 tablespoons water to thin if needed. Taste and adjust salt or vinegar.

Finish

Transfer salsa negra to a bowl and let sit at room temperature for 10–15 minutes to develop flavor before serving.

Prepare cashews

Soak raw cashews in hot water for 20–30 minutes if you haven't already, then drain. This softens them for a creamy blend.

Blend queso

In a high-speed blender, combine soaked cashews, 3/4 cup plant milk, nutritional yeast, lemon juice, garlic powder, onion powder and 3/4 teaspoon kosher salt. Blend on high until completely smooth, about 1–2 minutes. If mixture is too thick, add up to 2 tablespoons more plant milk.

Optional agar set

For a thicker, scoopable queso: whisk 1 teaspoon agar-agar powder into 1/4 cup water in a small saucepan, bring to a simmer and cook 1–2 minutes until dissolved. Stir the hot agar mixture into the blended cashew queso, return to the saucepan and heat gently, stirring, for 1 minute to activate. Remove from heat and let cool slightly; it will thicken as it cools.

Plate

Arrange 3–4 flautas on a sharing platter. Spoon salsa negra alongside or drizzle lightly over the flautas. Dollop or pipe vegan queso blanco over or next to the flautas.

Garnish

Scatter chopped fresh cilantro, add pickled red onions if using, and serve with lime wedges for squeezing.

Serve

Serve immediately while flautas are hot and crisp.