Crispy Baked Potato and Black Bean Flautas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Potato and Black Bean Flautas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato and Black Bean Flautas

Enjoy these delightful flautas featuring tender baked potato and hearty black beans wrapped in crispy corn tortillas. A light drizzle of olive oil ensures a golden, crunchy finish while a cool nonfat Greek yogurt dip complements the savory filling perfectly.

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NUTRITION

546kcal
Protein
32.2g
Fat
7.2g
Carbs
92.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Black Beans, drained (172g)

2 Corn Tortillas (approx. 50g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (5g)

Seasonings to taste (onion powder, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the potato thoroughly and pierce it with a fork several times. Place it on a baking sheet and bake for about 45 minutes or until tender and the skin is crispy.

  • 3

    Once baked, allow the potato to cool slightly. Scoop out the flesh and mash it in a bowl.

  • 4

    Rinse and drain the black beans. Add them to the mashed potato along with your seasonings (a pinch of onion powder, garlic powder, salt, and pepper) and mix well.

  • 5

    Warm the corn tortillas in a dry pan until pliable. Spoon a generous amount of the potato and black bean mixture onto the center of each tortilla.

  • 6

    Roll the tortillas tightly to form flautas. Brush the outside lightly with olive oil.

  • 7

    Place the flautas on a lined baking tray and return them to the oven. Bake for an additional 10-12 minutes until the tortillas become crispy.

  • 8

    Serve the crispy flautas with a side of nonfat Greek yogurt for dipping.

Crispy Baked Potato and Black Bean Flautas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Potato and Black Bean Flautas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato and Black Bean Flautas

Enjoy these delightful flautas featuring tender baked potato and hearty black beans wrapped in crispy corn tortillas. A light drizzle of olive oil ensures a golden, crunchy finish while a cool nonfat Greek yogurt dip complements the savory filling perfectly.

NUTRITION

546kcal
Protein
32.2g
Fat
7.2g
Carbs
92.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Black Beans, drained (172g)

2 Corn Tortillas (approx. 50g total)

1/2 cup Nonfat Greek Yogurt (120g)

1 teaspoon Olive Oil (5g)

Seasonings to taste (onion powder, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the potato thoroughly and pierce it with a fork several times. Place it on a baking sheet and bake for about 45 minutes or until tender and the skin is crispy.

  • 3

    Once baked, allow the potato to cool slightly. Scoop out the flesh and mash it in a bowl.

  • 4

    Rinse and drain the black beans. Add them to the mashed potato along with your seasonings (a pinch of onion powder, garlic powder, salt, and pepper) and mix well.

  • 5

    Warm the corn tortillas in a dry pan until pliable. Spoon a generous amount of the potato and black bean mixture onto the center of each tortilla.

  • 6

    Roll the tortillas tightly to form flautas. Brush the outside lightly with olive oil.

  • 7

    Place the flautas on a lined baking tray and return them to the oven. Bake for an additional 10-12 minutes until the tortillas become crispy.

  • 8

    Serve the crispy flautas with a side of nonfat Greek yogurt for dipping.