A Hispanic friend taught me her recipe for this in the early 00's. I don't recall a name for this, but it's like a cross between a California corn burrito and a flauta. So I'll just call it a bean flauta until I run across it's proper name.

This is what she fed her hungry children when they got home from school and just couldn't wait for supper.

Lightly grease or butter a deep baking pan. Heat oven to 350°f.

Open a can of refried beans and empty all of it into a plate or bowl. Grab a stack of flour tortillas. From here it gets goopy and fun, because the kids love to help make these!

Pick up a glob of refried beans in one hand, and a tortilla in the other hand, then well coat both sides of the tortilla in refried beans. Not a heavy coat (if possible .. with kids tho.. ) When rolled up, the refried beans help them stick together a bit.

Then roll these up somewhat like a taquito, place them side by side in the baking pan, seam side down. You can roll them tight or a bit more like a flauta, or more loose about the width of a burrito, it's up to you. They'll hold each other in place once some are added to the pan.

If you don't have helping hands to hold the rolled flautas in place, then roll up a tortilla and wedge it sideways; one end braced against the middle of the rolled up flautas, and the other end of the tortilla up against the side of the pan. As you fill the pan with flautas, you won't need that tortilla to hold them in place, and can use it to make another flauta.

Once the pan is filled with refried bean coated tortillas, spray them with an extra light spritz of butter spray, or omit that step. Bake them at 350°f until the refried beans on the outsides have dried and become lightly crisped. Barely toasted flautas, not hardened, not dark brown anywhere.

Take from the oven and sprinkle a handful of shredded cheese over them while they're hot. Allow these to cool as you shred some lettuce and chop a tomato.

Once the flautas cool enough to handle, plate two or three on each plate and top with sour cream, then the lettuce and tomatoes.

This is the quick version meant to tide hangry tummies over until supper is finished and on the table.

A Bigger Build: She told me when she made this *as* supper or lunch, she'd still coat both sides of the tortillas with refried beans, and fill the inside of the flautas with roast beef, pulled pork, diced up roast meat, birria, shredded barbacoa, fajita meat, or leftover meats of any sort, and some fine diced peppers and onions. Those need to bake a little bit longer than the bean flautas, so loosely lay foil on top, bake for about 20-30 minutes, then remove the foil, top with shredded cheese and allow cheese to melt across all the flautas, then serve.

These can be topped with shredded lettuce or shredded cabbage, thin sliced avocados, chopped chilis and tomatoes, sour cream, crema, grilled onions, or any variety of sauces or salsas. Top them with what you and your family will love!