Four Bean Flautas with Cilantro Lime Crema

A thin rolled Flautas filled with Paisley Farm Bean Salad and topped with Cilantro Lime Crema.
Recipe & photography: @BBQwithBoterman.

Prep 15 mins
Cook 00:05 mins
Ready-in 00:20 mins
Yields 20 Flautas


For the Filling
1 jar Paisley Farm Bean Salad, drained and rinsed
1 2.5oz packet of taco seasoning
1 tablespoon hot sauce
2 avocados
½ cup sour cream
2 cups shredded Mexican cheese
2 tomatoes, diced
3 tablespoons chopped chives or green onions
For the Crema
1/2 Cup of Crema (sub sour cream)
1 Tablespoons Lime Juice
1 Tablespoon Cilantro (finely chopped)
Pinch of Kosher Salt
20 6-7 inch Flour Tortillas
2 Tablespoons Butter
Additional cilantro for garnish


  1. Drain the beans, and place in a large mixing bowl. Add taco seasoning, hot sauce and mash together. Once the beans are mashed add additional filling ingredients and using a hand mixer on low speed blend together until everything is well mixed.
  2. Mix ingredients for crema in a bowl and stir well to combine.
  3. Pre-heat skillet to medium heat. To assemble the flautas, place a large spoonful of filling in each tortilla, spreading it evenly. Roll each tortilla tightly. Place half of the butter in the skillet and place flautas in batches, seam down and cook for 2-4 minutes per side until they are golden brown and crispy. Add additional butter to skillet as needed. Serve with your favorite salsa and the crema. Enjoy!

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