In a mixing bowl, mash 1 can of black beans with a fork until creamy, leaving some chunks for texture. Stir in the diced half onion, jalapeño, cumin, chili powder, garlic powder, and ½ to ¾ cup of vegetable broth until well combined. Season with salt and pepper to taste and set aside.

Warm the corn tortillas slightly in a dry skillet or microwave for about 30 seconds. On each tortilla, place 2-3 tablespoons of filling near one edge, roll tightly, and secure with a toothpick if necessary.

For frying, heat ¼ to ½ cup of oil in a skillet over medium heat. For baking, preheat the oven to 400°F (200°C) and prepare a baking sheet. For air frying, preheat to 390°F (200°C).

To fry, add 3-4 flautas to the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on a paper towel.

If baking, place the flautas seam side down on a baking sheet and optionally brush with oil. Bake for 16-20 minutes until crispy and golden.

For air frying, lightly brush flautas with oil and air fry for 11-12 minutes, flipping halfway through.

Serve hot with guacamole, salsa, or hot sauce.