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Chipotle Pinto Flautas

Crispy fried flautas stuffed with chipotle pinto beans and spinach.

Serves 3Prep 20 minCook 15 minDifficulty mediumCuisine Mexican

vegetarianspicymain

−Servings: 3+

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Ingredients

• 1(15 oz) can pinto beans (or equivalent cooked pinto beans)
• 1–2 tsp chipotle in adobo, minced (to taste) (approx.)
• 1small onion, divided, finely chopped
• 2 clovegarlic, minced
• 1lime
• 1small bunch fresh cilantro, divided (about 1/4–1/2 cup chopped)
• 1tomato, seeded and diced (for salsa)
• 1jalapeño, seeded and finely diced (optional / to taste)
• 1handful baby spinach (approx. 2–3 cups loosely packed)
• 8small flour tortillas (6–8 inch)
• 2–3 tbsp olive oil (for frying)
• 1–2 tbsp neutral oil (for cooking onions) (approx.)
• 2–3 oz queso fresco, crumbled (approx.)
• Sour cream, for serving (to taste)
• Salt and pepper, to taste
• *You will also need:** potato masher or fork, medium pot, large skillet, bowl, toothpicks . optional

Instructions

1. Core, seed, and small-dice the tomato.
2. Peel and small-dice half of the onion (reserve the other half for the beans).
3. Stem, seed and small-dice the jalapeño (use gloves if desired; discard seeds for less heat).
4. Roughly chop the cilantro; reserve about half for the salsa and the rest for the filling/garnish.
5. In a small bowl, combine the diced tomato, half the chopped cilantro, about half the chopped onion, 1 tsp lime juice (or to taste), and a pinch of salt. Stir to combine and set aside as salsa. Taste and adjust seasoning.
6. Place a medium pot over medium heat and add a small drizzle (about 1 tsp) of oil.
7. Add the remaining chopped onion and sauté until softened, about 2–3 minutes.
8. Add the minced garlic and cook until fragrant, about 30 seconds.
9. Add the pinto beans, the minced chipotle in adobo (to taste), about 1/4 cup water (or a splash), and bring to a simmer.
10. Use a potato masher or fork to mash the beans until mostly smooth; leave some texture if desired.
11. Season with salt and pepper to taste. Keep warm.
12. Heat a large skillet over medium-high heat with about 1 tsp oil.
13. Add the spinach and cook, stirring, until just wilted (about 1–2 minutes). Remove from heat and let cool slightly.
14. Combine the wilted spinach with the refried beans in a bowl. Stir in chopped cilantro, a squeeze of lime, and crumbled queso fresco (reserve some queso for garnish if desired). Taste and season with salt and pepper.
15. Preheat the oven to 425°F if you prefer to warm tortillas in the oven (alternatively, warm in the microwave for 30 seconds covered with a damp paper towel to make them pliable).
16. Lay a tortilla flat and place about 2–3 tablespoons of the filling near one edge. Roll tightly and secure seam with a toothpick if needed.
17. Repeat with remaining tortillas and filling.
18. In a large skillet, heat 2–3 tbsp olive oil over medium-high heat. The oil should be hot but not smoking.
19. Add the flautas seam-side down and cook, turning occasionally, until all sides are golden brown and crisp, about 2–3 minutes per side. Work in batches if needed; add more oil as necessary.
20. Transfer cooked flautas to a paper-towel-lined plate to drain. Remove any toothpicks.
21. Plate the flautas and top with the tomato-cilantro salsa, a dollop of sour cream, crumbled queso fresco, and any remaining chopped cilantro. Serve immediately.

Notes

• Warming tortillas before rolling helps prevent tearing — use a microwave (wrapped in a damp paper towel) or an oven set to 425°F briefly.
• Adjust the amount of chipotle in adobo for desired heat level; remove seeds from jalapeño for less heat.
• If you prefer, you can bake the flautas on a sheet pan at 425°F brushed lightly with oil until crisp instead of frying (bake ~12–18 minutes, turning halfway — oven times may vary).
• Leftover filling can be used as a dip or taco filling.