Delicious Living
Grilled Vegetarian Flautas
  • 1 large poblano pepper
  • ¼ cup vegetable oil, divided
  • 4 ears sweet corn
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon salt
  • 4 cups cooked pinto beans (about 3 cans, drained and rinsed)
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons canned green chiles
  • 2 tablespoons finely chopped cilantro (stems removed)
  • 16 (6-inch) flour tortillas
  • ¼ head romaine lettuce (shredded)
  • 1 cup diced tomatoes
  • 1 cup crumbled Cotija cheese (optional)

Grilled Vegetarian Flautas

Carsen Snyder, Photo by Jennifer Olson | Delicious Living
  • Serves: 16 people

These grilled flautas dazzle on a serving platter. Packed with flavor and easy to make, make them for friends and family at an outdoor gathering. 

Serve with Cilantro Pepita Pesto and Chipotle Crema

  1. Heat grill to medium. Brush poblano pepper with 1 tablespoon oil, and grill directly over heat until pepper is blistering and blackened. Remove pepper from heat, and place in plastic bag, seal and refrigerate. Once cooled, peel, de-seed and dice the pepper into ½-inch pieces.
  2. Meanwhile, brush ears of corn with ½ tablespoon oil, 1 teaspoon cumin and salt; grill directly over heat for 6 minutes; then turn and grill another 6–8 minutes, or until kernels are tender and starting to blacken. Once cooled, cut kernels off the cob. In a medium bowl, combine corn and roasted poblano.
  3. In a separate bowl, combine beans, remaining 1 teaspoon cumin, pepper, garlic powder, vinegar, chiles and cilantro. Using a fork, mash mixture until beans are mostly mashed into a paste, with a few remaining whole.
  4. On each tortilla, smear about 2 tablespoons bean mixture from top to bottom; top with a heaping tablespoon of the corn-poblano mixture, spreading filling to each end. Roll tortillas from left to right to form flautas. Tip: Brush a little water on the edge of the tortilla, and press to seal. Brush the outside of each flauta lightly with oil, and grill over medium heat, seam side down, until tortillas are golden brown and have grill marks; then rotate and grill the other side.
  5. Remove flautas from grill, and place on a platter. Top with shredded lettuce, diced tomatoes and cheese, if desired. Serve with Chipotle Crema and Cilantro Pepita Pesto.

PER SERVING (1 flauta): 314 cal, 5g fat (3g mono, 2g poly, 0g sat), 0mg chol, 350mg sodium, 53g carb (7g fiber, 1g sugars), 12g protein

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