Sweetcorn and Pinto Bean Flautas

By Jen Booker

December 28, 2016

Recipe from the awesome book Thug Kitchen

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 2 as a main - 4 ish as a side or snack


Oil spray

1 tsp olive oil

1 cup chopped spring onion (or normal onion)

2 tsp chilli powder

3/4 tsp ground cumin

1/2 tsp salt

5 garlic cloves chopped

3 cups cooked pinto beans (or black beans or refried beans)

1 can mild green chillies chopped (you can use jarred jalapeƱos)

Juice of 1/2 lime

1 cup sweetcorn

12 flour tortillas


1Heat oven to 200 degrees

2Spray a baking tin with oil

3Heat the oil in a pan and cook the onion for about 5 mins

4Add the chilli powder, salt, cumin and garlic and cook for 30 seconds

5Mix the beans, chillies lime juice together in a bowl and mash them up

6Add the onion mixture and sweetcorn and mix through

7Heat up the tortillas (microwave will do)

8Spread the filling down one end of the tortillas and roll them up

9Place them seam down in the baking tin and continue until all the mixture is used up

10These should be quite thin and not bulging out like a burrito

11Coat them with the spray and bake for 10 mins turn and bake for another 5-10 mins

12Serve with salsa and guac


2 Reviews

Jen Booker

September 29, 2020

Oops, missed the corn out! I’ve edited the recipe now.


September 3, 2020

What do you do with the corn then?

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