21 July 2019

Black Eyed Bean Flautas

We had a wonderful day at the beach yesterday. While it was stuffy and hot in town, there was a pleasant breeze by the sea. I was surprised that there weren't too many people on the beach either, so that made it even more pleasant. We just mainly walked around and enjoyed the scenery. There were beautiful wild roses in bloom everywhere and there will be a good sea-buckthorn season once they ripen. I'm planning to go to pick some later in the summer.

I bought these new carrot tortillas by No Fairytales, and was wondering what to make, as they are a bit more special than usual tortillas. I would like to say again that my blog is not sponsored, and all products you might see here are just my own recommendations, not advertisements. Anyway during my research for new tortilla dishes, I stumbled upon flautas. Flautas are just basically thicker taquitos. So I made my own version of flautas with black eyed peas, bell pepper, brown rice and spices in these juicy carrot tortillas, and they were so tasty. You can find the recipe below.

Black Eyed Bean Flautas


½ cup brown rice
1 cup cooked black eyed beans
1 red bell pepper
1 onion
2 garlic cloves
1 red chilli
1 chipotle chilli
Vegetable oil for frying
Smoked paprika to taste
Ground cumin to taste
Ground coriander to taste
Salt to taste
Ground black pepper to taste
3-4 tbsp tomato purée
100 g grated Gouda
Fresh coriander
1 lime
5 carrot tortillas (or regular tortillas)


Cook the rice and chop the bell pepper, onion, garlic and chillies.

Heat vegetable oil in a pan and cook the onions until soft and slightly browned, and then add the bell peppers. Cook them slowly until they are quite soft, and then also add the chilli and garlic.

Add the black eyed beans to the pan, followed by the seasoning and the tomato purée. Then also add the rice, and cook until the flavours have blended nicely in the whole mix.

Once you are happy with the filling's flavour, you can start assembling the flautas.

Place cheese, fresh coriander and rice mix on the tortillas, and roll them into open-ended wraps. I secured mine with toothpicks so that they wouldn't open during the frying.

Fry the wraps in hot oil until they are golden brown and slightly crispy. Enjoy with fresh lime juice sprinkled on top!

I would like to share this recipe with My Legume Love Affair #130 edition, which is hosted by Kalyani from Sizzling Tastebuds. The My Legume Love Affair blogging event was first started by Susan from The Well-Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen.

Your VegHog


  1. crispy tortilla filled with beans and veg sounds delicious - and a nice end to a pleasant summer day. Did you swim at the beach - sounds like not - is it too cold for swimming even at this time of year or just not a thing many poeple do? The sea air and views are lovely whether you swim or not.

  2. I am curious about the carrot tortillas and like you would give it the special treatment. The flautas sound good, but you have remnded me that I have wanted to make taquitos for a while. I will have to make an effort. I like the beach to be quiet too, but truth is I am not a beach person.

  3. Aweosme recipe and a classic presentation

  4. You got me curious about black-eyed beans vs. the more familiar (to me) black-eyed peas. I looked it up and learned that there are many varieties with both names, and they overlap -- essentially no difference. Interestingly, they were domesticated in Africa, and especially associated with cuisines of Mexico and the American South. Your recipe sounds delicious.

    best... mae at maefood.blogspot.com

  5. Thank you so much for sending this to MLLA. I loved the idea of filling them as a meal-on-the-go. and the carrot tortilla would excite my kids a lot :)


Thanks for reading! I would very much appreciate any comments or suggestions from you.