Black Bean and Butternut Squash Flautas
Prep time
Cook time
Total time
Super easy and crazy delicious baked vegetarian flautas stuffed with black beans, butternut squash, spinach and avocado.
Recipe type: Appetizer or Entree
Cuisine: Mexican
Serves: 9 flautas
  • 2 cups butternut squash (cubed)
  • 2 cups baby spinach
  • 2 cloves garlic (minced)
  • 1 Tbsp olive oil
  • Pinch of salt
  • 1 (16oz) can black beans (rinsed and drained)
  • 1 avocado (diced)
  • ¼ cup scallions (sliced)
  • ¼ cup cilantro (chopped)
  • 1 tsp cumin
  • ½ tsp chili powder
  • 8 oz grated cheese (about two cups)
  • 2 Tbsp taco sauce
  • 9 burrito sized flour tortillas
  • Olive oil
  1. Preheat oven to 425F.
  2. Place the squash in a large microwave safe mixing bowl and cover with a wet paper towel. Microwave for 6 minutes on high or until the squash is tender.
  3. Add spinach, garlic, olive oil and pinch of salt to a saute pan and cook down the spinach over medium low heat.
  4. Add the spinach mixture, black beans, avocado, scallions, cilantro, cumin, chili powder, cheese, and taco sauce to the bowl of butternut squash. Mix until combined.
  5. Rub a little olive oil on one side of a tortilla and flip it over.
  6. Add a couple spoonfuls of your veggie mixture in a line down the center. You should have enough filling so each flauta is about 1" thick.
  7. Roll the flautas and make sure the edges are on the bottom. Use a toothpick if you need to.
  8. Repeat until all the flautas are finished.
  9. Place the flautas on a wire rack lined baking sheet.
  10. Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
  11. Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
  12. Serve with lettuce, tomatoes, sour cream, guacamole, limes etc. Enjoy!
Recipe adapted from Peas and Crayons
Nutrition Information
Serving size: 1 flauta
Recipe by Maria Jung at