Black Bean & Green Pepper Flautas
with Guacamole, Pico de Gallo & Sour Cream
- Soy
- Wheat
- Milk
When it comes to Mexican-style food, tacos typically get all the glory. In our opinion, flautas are an unsung dinner hero. They’re technically just crispy, rolled-up tacos—but they’re really so much more than that. Seriously, what could be better than warm, crunchy tortillas stuffed with all kinds of delicious fillings? Ours boast stewed and mashed black beans, diced green pepper, and jalapeño-flecked pepper jack. Then, they’re pan-fried until golden and topped with guacamole, pico de gallo, and sour cream.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
2 unit
Scallions
1 unit
Lime
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains: Milk)
4 tablespoon
Guacamole
3 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut green pepper into ½-inch pieces. Drain beans over a small bowl, reserving liquid. • In a separate small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until just softened, 5-6 minutes. • Add Southwest Spice Blend and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove from heat.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add ¼ cup reserved bean liquid (½ cup for 4 servings). Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter until melted. • Remove pot from heat; mash beans until mostly smooth. Season with plenty of salt and pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack. • Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on a plate or work surface. • Wash out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, turning carefully so they stay intact, until golden brown and crispy, 1-2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.
• Divide flautas between plates and top with guacamole, pico de gallo, and sour cream. (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime half into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of beans, peppers, and spices; some found it a bit bland and added extra seasoning.
- Ease of prep: Cooking flautas can be tricky; some struggled with keeping them rolled and intact while frying.
- Suggestions: Consider baking instead of frying for easier prep. Add ground turkey or chicken for extra protein and flavor.
- Portions: Filling and satisfying for most; a few wished for larger tortillas to fit all the ingredients.
- Toppings: Fresh homemade pico de gallo preferred over pre-made; guacamole was a hit for many 🥑.
Reviews from our home cooks
I really enjoyed the Black Bean & Green Pepper Flautas. They were very tasty and easy to fix. Everything was good.
First time I have made Flautas. Had lots of extra meat bean mixture. Seemed recipe didn't expect you to use meat. Was hard to wrap up with much filling so I just filled wrapped and fried and served extra on side. We have leftovers. We loved them ❤
This meal is better than the last time I ordered flautas due to the lime and green onions improving the pico. The last order had white onions and no lime. I also like the addition of the black beans.
The Flautas were amazing and cooking them were really easy. Just one comment would be that they were a bit more salty than I'd like. Maybe it was the spices that went in the beans.
Filling is very tasty. Meal is more filling than I thought it would be. We cooked these in the oven following a previous flauta recipe. We were missing a pkg of sour cream. We used some of our own cheese and sour cream.
Surprisingly delicious. The guacamole, pico, and sour cream were the perfect combination for topping the flautas.
I added ground beef to the meal and the onion and pepper were quite large so adding the beef made the flautas have too much filling. The filling fell out of the flautas as they cooked and burned. There were too few beans to mash, so maybe the beans should only be used for mashing and spreading rather than a filler in the flautas. Cooking the flautas on the stovetop filled my kitchen with smoke from the oil. I've made your flautas before and never had any issues with them.
The recommendation to generously salt the beans before mashing them rendered them a little too salty; without that extra salt, this meal would be perfect. I was pleasantly surprised by how nicely the tortilla toasted. A little more guacamole (one more container?) would have been good too here. Thanks for using the long (Serrano?) pepper instead of a boring bell pepper; it really enhanced the dish whereas bell pepper would have been far less appealing and not as interesting/delicious.
I did make some adjustments. I fried the first batch of the flautas, but wasn't thrilled with them. So I toasted the next batch (in the toaster oven) and that was great. Also, I forgot to put the cheese inside the flautas. So, I mixed the cheese with the sour cream, added a little of the southwest seasoning and thinned it with water to the consistency of a sauce. Mmmmmm, good.
I had some leftover ground beef that I added to the recipe -- there is enough filling to make 4 more flautas! Only thing that was odd to me -- I've never used flour tortillas for flautas before, just corn. But this was really tasty.
