Flautas, meaning flutes in Spanish, are the more graceful, less messy version of their sassy cousin, the taco. Just like tacos, flautas’ filling options are seemingly endless…you really can’t go wrong. But, you certainly get the most from your flauta experience when your fillings are smooth and well blended. The velvety filling holds up best in a crispy tortilla, making each bite a satisfying fusion of creamy and crunchy.

These Chipotle Black Bean & Sweet Corn Flautas are especially yummy, if I do say so myself. The chipotle spice along with the sweet corn offers a unique flavor and brings a new attitude to the usually mild black beans. Dip them in some Cilantro Avocado Cream Sauce and serve them up with Spicy Watermelon & Avocado Salad, and you’ll be in flauta heaven!



Adapted from Thug Kitchen’s Sweet Corn and Green Chili Baked Flautas

Yields 6 large or 12 small flautas


  • 1 large onion, diced
  • 1 cup white corn (thawed if using frozen)
  • 1/2 tsp. chipotle powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. cayenne
  • pinch of Himalayan salt
  • 5 cloves garlic, peeled, pressed and diced
  • 1 can green chilies
  • 3 cups cooked black beans, rinsed and drained
  • 1-2 Tbsp. vegetable broth
  • Juice from one lime
  • 1/2 jalapeño, seeded and diced
  • 12 small tortillas (flour) or 6 large (Rudi’s GF Spinach tortillas)*


  • Preheat oven to 400 degrees F.
  • Line baking sheet with parchment paper or foil.
  • In a large nonstick skillet over med-high heat, sauté onion until golden brown and tender.
  • Add corn and spices, and cook for another few minutes until corn browns slightly on the edges.
  • Add pinch of salt, garlic and green chillies, and cook for another minute.
  • Remove from heat, place mixture in a large bowl and set aside.
  • In the same nonstick skillet, over medium heat, combine beans and vegetable broth.
  • Heat for 2-3 minutes and remove from heat.
  • In a food processor or blender, combine cooked beans and diced jalapeño.
  • Blend until mixture is slightly creamy, but not completely smooth (should still see chunks of beans).
  • In a large bowl (containing the onion/corn mixture) add in the blended beans and stir thoroughly.
  • Warm the tortillas in the oven for just 1-2 minutes, or until soft and bendy.
  • Remove tortillas and lay out, adding a spoonful or two to the left side of each tortilla.
  • Spread the mixture to the center of the tortilla and add a dollop to the right side of the tortilla (to help seal it shut).
  • Roll each filled tortilla from left to right and place seam down onto the lined baking sheet.
  • Your flautas are now ready for baking!
  • Bake on 400 degrees F for ~10 minutes, or until edges are golden brown.
  • Remove from heat.
  • Enjoy immediately with Cilantro Avocado Cream Sauce (recipe below) and serve with Spicy Watermelon & Avocado Salad (recipe coming soon!).



  • Flesh from 1 large avocado
  • 2 tbsp water, or more as needed to thin out
  • 2-3 tbsp lime juice, to taste
  • 1 tsp apple cider vinegar (optional)
  • 1 cup packed fresh cilantro
  • 1 tsp Himalayan salt, to taste
  • 2 cloves garlic, peeled and crushed
  • Red pepper flakes or cayenne pepper, to taste


In a food processor, blend the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended.

Happy Flautas Wednesday!

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 5/7/15

5:30AM Sunrise Danville Womens only class – Coach Briana – HIIT Thursday

5:30AM Sunrise Danville Mens only class – Coach Joel – Chipper Circuit 

6AM Sunup Lafayette Co-Ed class – Coach Jentry – HIIT Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – HIIT Thursday

9:35AM Rose Court Co-ED – Coach Michelle– (private class) – HIIT Thursday

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)