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Refried Bean and Cheese Flautas
with chili green beans

Active: 20 Total: 25

Canned refried beans, shredded cheese, and store-bought salsa help make this vegetarian meal come together quickly. Paleo: sub rotisserie chicken and coleslaw mix for beans and cheese.



Refried Bean and Cheese Flautas:
  • Cheese, Monterey Jack - 6 oz , shredded
  • Tortillas, taco-sized flour - 8
  • Oil, cooking - 2 Tbsp
  • Chili powder - 1 tsp
  • Beans, refried (14 oz / 397 g) - 1 can
  • Avocado - 1 , sliced
  • Salsa, store-bought - 1/2 cup
Chili Green Beans:
  • Oil, cooking - 1 Tbsp
  • Green beans - 1 lb , pre-trimmed
  • Stock, any type - 1/4 cup (sub water)
  • Chili powder - 1 tsp
  • Lime juice - 2 tsp


  1. Cheese (if not pre-shredded) - Grate or thinly slice. (Can be done up to 5 days ahead)

  2. Prepare flautas - (If prepping right before cooking, get oven preheating first.) Cover tortillas with a wet paper towel and microwave for 30 to 60 seconds, until the tortillas are softened and pliable. Mix oil with chili powder (portions for flautas). Spoon ~3 Tbsps / 45 g of refried beans on bottom-third of each tortilla. Top with ~1 Tbsp / 15 g of shredded cheese and roll up tightly. Brush with oil mixture and place seam side down onto a sheet pan. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C.

  2. When oven is done preheating, bake flautas for 10 to 12 minutes.

  3. While flautas bake, heat a wok or skillet over medium-high heat. Add cooking oil (portion for green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes.

  4. Stir in chili powder (portion for green beans) and some salt. Continue cooking green beans until liquid has cooked off and green beans start browning in spots, 2 to 3 minutes more.

  5. Squeeze lime juice over green beans.

  6. Slice avocado and enjoy flautas with salsa and avocado on top and green beans on the side.



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