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Chili Flautas with Salsa Verde served on a white platter.
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4.5 from 2 votes

Chili Flautas with Salsa Verde

These delicious crispy Chili Flautas are made with ground beef, black beans, onions, green peppers, jalapenos, garlic, cilantro, tomato sauce, Mexican spices and served with the best salsa ever!  Salsa Verde!  Perfect appetizer or snack.  
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Servings: 4 people
Calories: 641kcal
Author: Mexican Appetizers and More



  • 8 ounces monterey jack cheese thinly slice
  • 12 corn tortillas
  • oil for frying


  • Could also buy your favorite canned chili
  • sour cream for dipping
  • salsa for dipping
  • hot sauce


  • 8 ounces ground beef
  • 1 cup black beans drained and rinsed
  • 1/2 a green pepper chopped
  • 1 small onion chopped
  • 1 jalapeno finely chopped (could remove seeds and membrane for less heat)
  • 2-3 garlic cloves finely chopped
  • 1 8 ounce tomato sauce
  • 1/2 cup water or chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 3 tablespoons fresh cilantro chopped
  • salt and pepper to taste


  • 1 pound tomatillos remove husks and rinse well
  • 1-2 serrano or jalapeno peppers stems removed
  • 2 garlic cloves peeled
  • 1 medium onion
  • a handful of cilantro
  • salt to taste



  • In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.
  • Add garlic and roast for a minute or two.
    Note: It is not necessary to roast all except tomatillos but sometimes when I make this sauce I will roast all together. Also remember to rinse tomatillos well as when you remove husk the tomatillo skin is sticky.

Step 2

  • After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.
    *I like mine a little chunky.
    If you would like a saucier sauce just add a tablespoon of water (chciken broth) at a time until preferred consistency is reached.
  • Place sauce in a jar or bowl and refrigerate until ready to use.


  • In a large pot over medium heat add the ground beef. Break apart with spoon and cook until no longer pink. Drain beef in a colander if it has a lot of grease.
  • Bring beef back to pot.
  • Add chopped onions, pepper, jalapenos and garlic. Cook until onions are translucent and stir mixture while cooking.
  • Add water or chicken broth.
  • Add beans and tomato sauce.
  • Stir to combine.
  • Add cilantro, chili powder, cumin and salt to taste.
  • Stir once again.
  • Lower heat and cook for 10-15 minutes.
  • Put chili in bowl and allow to cool for 20 minutes or so.


  • Place corn tortillas on a plate and heat in a microwave for about 30 seconds to make more pliable.
  • Working with one tortilla at a time add about two three slices of cheese on lower half of tortilla followed by chili that has cooled. Add about 2-3 tablespoons of chili.
  • Fold bottom of tortilla up and over the chili and cheese mix and roll tortilla.
  • Lay on a platter seam side down.
  • Repeat process with additional tortillas.


  • Heat about a cup of oil in a pan over medium heat.
  • When oil is hot, gently add one flauta at a time seam side down first.
  • Cook until golden brown on one side then with a slotted spoon or metal spatula, turn over.
  • Cook again until golden brown.
  • Drain flautas on paper towels.
  • Serve with salsa verde.  Enjoy!


* Could also serve with sour cream, salsa and hot sauce.


Serving: 4g | Calories: 641kcal | Carbohydrates: 56g | Protein: 33g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 391mg | Potassium: 885mg | Fiber: 11g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 32.3mg | Calcium: 532mg | Iron: 4.6mg