Spicy Mexican Flautas

Servings: 2
Cuisine: Mexican
Course: Appetizer
Time: 30 minutes
Rate the Recipe:
Flautas are crispy fried rolled-up tacos. This is my vegetarian version of the popular Mexican appetizer. Filled with a lip-smacking salsa, beans, and cheese. Shallow fried to perfection.


For the tortillas

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp salt

For the salsa

  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 cup chopped red, yellow, and green bell peppers
  • 1-2 chopped green chillies
  • 1 tsp salt
  • 2 tsp cumin powder (jeera)
  • 2 tsp garlic powder
  • 2 tsp Mexican seasoning
  • 1/2 tsp red chilli flakes

For the stuffing

  • 1 cup boiled red kidney beans
  • 1 cup grated cheese
  • Oil for deep frying


  • To begin, knead the dough for the tortillas. In a large bowl, take whole wheat flour and all-purpose flour. Add a teaspoon of salt and knead it into a soft dough.
  • In the meantime, prepare the salsa. Add together onions, tomatoes, bell peppers, green chillies, salt, cumin powder (jeera), Mexican seasoning, chilli flakes, and garlic powder. Mix well and keep aside.
  • Divide the dough into 12 equal portions. Roll them out into thin rotis. Cook the tortillas on a hot tawa or griddle. Keep aside.
  • To assemble, place the tortilla on a flat surface. Add a portion of the salsa. Top it with some red kidney beans and grated cheese. Roll it up tightly and use a toothpick to set it in place. Prepare the other flautas similarly.
  • Heat oil in a pan. Shallow fry the flautas on both sides until golden and crisp.
  • The Spicy Mexican Flautas are ready to serve. Serve hot with a salsa dip.



  • This recipe makes around 12 flautas.
  • Generally, cornmeal is used to make tortillas. But I prefer this version of whole wheat flour and all-purpose flour. You can adjust the ratio as per your taste.

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Spicy Mexican Flautas