These flautas are the kind of weeknight magic I love: quick to assemble, forgiving to heat, and delightfully crunchy at the last minute. They start with a rotisserie chicken pulled into ribbons, a handful of Pepper Jack for a little kick, black beans for body, and a salsa that keeps everything bright. From there you choose your finish—baked, pan-fried, or deep-fried—depending on how indulgent you want to be.

I test recipes for a living, and I’ll always choose what gets dinner on the table without compromising flavor. This version balances convenience and texture: store-bought tortillas and rotisserie chicken speed things along, while a simple chipotle sour cream gives the finished flautas a smoky, creamy lift. The method is flexible, so you can tailor it to dietary needs or what’s in your pantry.

Below I walk you through shopping, the exact cooking steps, smart swaps, and troubleshooting. Read the shopping guide first if you’re picking ingredients; then follow the Chicken and Black Bean Flautas Cooking Guide for step-by-step directions. Ready? Let’s get rolling.

Your Shopping Guide

Buy the best rotisserie chicken you can within convenience. A good store-bought bird is the biggest shortcut here and yields juicy meat with almost no effort. If you prefer, cook and shred your own chicken breasts, but remember that the rotisserie option gives both flavor and ease.

Choose Pepper Jack if you want a peppery touch; the recipe notes you can swap cheddar or Monterey Jack. The cheese melts and binds the filling, so don’t skip it. For tortillas, the recipe references a 26-inch (10 count) Old El Paso soft flour pack — these are larger, thinner tortillas that roll neatly without tearing. If you only find smaller sizes, plan for more tortillas or tighter rolling.

For salsa, go for one with good acidity and visible tomato pieces; it keeps the filling from being dry. Canned black beans should be rinsed well to remove excess sodium and tinny flavors. Don’t forget a lime and a can of chipotle peppers in adobo if you want that smoky, spicy sour cream—store them in the pantry; they last a long time.

Chicken and Black Bean Flautas Cooking Guide

In a large bowl, combine 2 cups shredded rotisserie chicken, 2 cups shredded Pepper Jack cheese, 1 (15 ounce) can black beans (rinsed and drained), and 1/2 cup salsa. Mix until evenly combined.
Warm the 26-inch (10 count) Old el Paso soft flour tortillas briefly so they are pliable (for example, wrap in a damp paper towel and microwave 20–30 seconds or warm one at a time in a dry skillet).
Divide the filling evenly among the 10 tortillas. Place about 1/4 cup of the filling down the center of each tortilla, roll up tightly, and place seam side down. Work on a flat surface and keep the rolls snug so they hold together.
To bake: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the flautas seam side down on the sheet so they do not touch. Brush each flauta with oil (from the ingredient list). Bake 8–12 minutes, or until the tortillas are golden brown and crisp.
To deep-fry: Pour enough oil into a deep pan for frying. Heat the oil over medium-high until hot and shimmering. Fry a few flautas at a time, turning as needed, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
To pan-fry: Add a couple of tablespoons of oil to a skillet and heat over medium. Fry a couple of flautas at a time, turning to brown all sides, until the tortillas are golden and crisp. Drain on paper towels as needed.
In a small bowl, stir together 1/2 cup sour cream, 1 tablespoon adobo sauce from a can of chipotle peppers, and 1 lime juiced. Taste and add more adobo sauce if you want more heat.
Serve the flautas whole or slice in half on the diagonal. Drizzle with the chipotle sour cream prepared in step 7 and enjoy.

Ingredients

2 cups shredded rotisserie chicken — the cooked, seasoned base; very little prep and great flavor.
2 cups shredded Pepper Jack cheese — melts into the filling and adds a gentle heat; cheddar or Monterey Jack are listed alternatives.
1 (15 ounce) can black beans — rinsed and drained; adds creaminess, protein, and texture.
1/2 cup salsa — binds and seasons the filling; choose a medium salsa with good acidity.
26-inch (10 count) Old el Paso soft flour tortillas — large, pliable tortillas roll without tearing and crisp nicely.
oil for brushing or frying — neutral oil for frying or brushing before baking; the amount varies by cooking method.
1/2 cup sour cream — base of the chipotle sauce; cools and balances the heat.
1 tablespoon adobo sauce from a can of chipotle peppers — brings smoky heat; add more to taste.
1 lime juiced — brightens the chipotle sour cream and cuts richness.

Why I Love This Recipe

This recipe hits three things I always chase: speed, crunch, and a balance of flavors. It’s the kind of dish that feels like a treat but comes together with pantry staples and one store-bought shortcut. Rotisserie chicken makes dinner possible in under 30 minutes, and the black beans add bulk so you don’t need a hundred ingredients.

Texturally, the contrast is joyful. You get the soft, cheesy interior and a crackling tortilla exterior. The chipotle sour cream is the finishing touch—smoky, tangy, and cooling at the same time. It’s a small addition that turns simple rolled tortillas into something you’d happily serve to guests.

Finally, it’s flexible: bake when you want lighter fare, pan-fry for a mid-ground crisp, or deep-fry for pure nostalgia. Each method gives you a different but equally satisfying result.

Texture-Safe Substitutions

If you need to substitute, focus first on texture and moisture. The cheese should be something that melts well—Monterey Jack or cheddar are both mentioned in the ingredient notes and will keep the filling cohesive. If you want less heat, choose plain Monterey Jack or mild cheddar.

For tortillas: if you only have smaller tortillas, use more and reduce the filling per roll; they’ll still crisp nicely. For a gluten-free option, look for certified gluten-free flour tortillas or corn tortillas that are soft and pliable—note that corn tends to be more fragile, so warm them carefully and roll snugly.

If you need to replace sour cream for the sauce, plain Greek yogurt works well and keeps a similar tang and texture. Keep the lime and adobo sauce proportions the same and adjust to taste.

Gear Up: What to Grab

You don’t need fancy tools. Have a large mixing bowl for the filling, a flat surface to assemble, and a baking sheet if you choose the oven. If frying, use a deep skillet or pot with enough oil to come partway up the flautas; a candy/deep-fry thermometer helps maintain consistent temperature but isn’t required if you watch for shimmering oil and steady bubbling.

A slotted spoon or tongs are essential for frying and draining. If baking, a pastry brush to apply oil is handy; if you don’t have one, lightly drizzle and tilt the pan so oil contacts each tortilla. Microwave-safe damp paper towels are useful to warm tortillas quickly and prevent cracking while rolling.

Common Errors (and Fixes)

Tortillas tearing while rolling: warm them longer or add a bit more moisture. Wrap them in a damp paper towel and microwave for 20–30 seconds. If you still have trouble, try warming each one briefly in a dry skillet to restore pliability.

Soggy flautas after baking: this usually happens when the filling is too wet or flautas are crowded on the sheet. Drain canned beans thoroughly and avoid an overly wet salsa. Arrange rolls so they don’t touch and brush with oil to promote crisping. If they still feel soft, a few extra minutes under the broiler (watch carefully) can add color and crunch.

Uneven frying: keep oil temperature steady. If the oil isn’t hot enough the tortillas absorb oil; if it’s too hot they brown too fast and may burst. Fry in small batches to avoid temperature drop and give each flauta room to turn.

Variations by Season

Spring: Add fresh cilantro and a squeeze of lime into the filling for a brighter, herb-forward version. Serve with a quick cucumber-tomato salsa to keep things light.

Summer: Incorporate fresh corn kernels—cut from the cob and quickly sautéed—into the filling for sweetness and pop. Use a fresh pico de gallo in place of jarred salsa to celebrate peak produce.

Fall/Winter: Stir in a little roasted poblano or sautéed onions and peppers for warmth. Finish with pickled red onions on the side to cut through the richness. For cooler nights, choose pan-frying or deep-frying for a more comforting, indulgent feel.

If You’re Curious

Why use Pepper Jack? It melts cleanly and adds gentle heat without overpowering the other flavors. If you prefer, swap in cheddar for a milder, nuttier profile.

Can you make these vegetarian? Yes—omit the chicken and increase black beans or add roasted sweet potato or butternut squash for body. Add spices like cumin and smoked paprika for depth.

Make Ahead Like a Pro

Assemble the flautas and freeze them individually on a sheet tray until firm, then transfer to a resealable bag. When you want to cook, bake them straight from frozen at 400°F; they’ll need a few extra minutes to get hot and crisp. If frying from frozen, lower the heat slightly and monitor so the outside browns while the inside heats through.

Chipotle sour cream keeps well in the fridge for up to three days. Make it ahead and store in an airtight container; a quick shake or stir before serving will bring it back to a parfait pourable consistency.

See You at the Table

I hope these flautas become one of your go-to dinners. They’re practical, flexible, and genuinely delicious. Make the chipotle sour cream a little stronger if you like heat, or keep it mild for kids. No matter which method you choose—baked, pan-fried, or deep-fried—these will leave you with a happy table and satisfied appetites.

If you try them, snap a photo and share how you served them. I always love seeing how readers make recipes their own.

Print Recipe Save it for later

Chicken and Black Bean Flautas

Crispy flautas filled with shredded rotisserie chicken, black beans, and Pepper Jack cheese. Serve baked, deep-fried, or pan-fried with a chipotle-lime sour cream.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: Mexican

Servings: 20 servings

Ingredients

2 cupsshredded rotisserie chicken
2 cupsshredded Pepper Jack cheese (can also use cheddar or Monterey Jack)
1 15 ounce canblack beans, rinsed and drained
1/2 cupsalsa
26- inch 10 countOld el Paso soft flour tortillas
oil for brushing or frying (see note)
1/2 cupsour cream
1 tablespoonadobo sauce from a can of chipotle peppers (see Note)
1 lime juiced

Instructions

In a large bowl, combine 2cupsshredded rotisserie chicken, 2cupsshredded Pepper Jack cheese, 1(15 ounce) canblack beans (rinsed and drained), and 1/2cupsalsa. Mix until evenly combined.
Warm the 26-inch (10 count)Old el Paso soft flour tortillas briefly so they are pliable (for example, wrap in a damp paper towel and microwave 20–30 seconds or warm one at a time in a dry skillet).
Divide the filling evenly among the 10 tortillas. Place about 1/4 cup of the filling down the center of each tortilla, roll up tightly, and place seam side down. Work on a flat surface and keep the rolls snug so they hold together.
To bake: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the flautas seam side down on the sheet so they do not touch. Brush each flauta with oil (from the ingredient list). Bake 8–12 minutes, or until the tortillas are golden brown and crisp.
To deep-fry: Pour enough oil into a deep pan for frying. Heat the oil over medium-high until hot and shimmering. Fry a few flautas at a time, turning as needed, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
To pan-fry: Add a couple of tablespoons of oil to a skillet and heat over medium. Fry a couple of flautas at a time, turning to brown all sides, until the tortillas are golden and crisp. Drain on paper towels as needed.
In a small bowl, stir together 1/2cupsour cream, 1tablespoonadobo sauce from a can of chipotle peppers, and 1lime juiced. Taste and add more adobo sauce if you want more heat.
Serve the flautas whole or slice in half on the diagonal. Drizzle with the chipotle sour cream prepared in step 7 and enjoy.

Equipment

Large Bowl
microwave or dry skillet
Baking Sheet
foil or parchment paper
Basting Brush
deep pan or pot (for frying)
Skillet
Slotted Spoon
Paper Towels

Notes

Notes
Chipotle peppers can be found in the Mexican aisle. Since most recipes call for only 1 or 2 chipotle peppers or adobo sauce, you can freeze the rest for later use. My family doesn't love chipotle so I leave it out. Don't leave out the lime juice. It gives it a bright fresh flavor.
Baked or Fried? These flautas can be baked for a healthier version or fried. I personally prefer fried but if I'm trying to eat a little healthier I eat baked.