Black Bean and Poblano Flautas

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and onion; cook until just softened, 5-6 minutes. Add Southwest Spice and half the beans. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove pan 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). Let simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter. Remove pot from heat, then mash beans with a potato masher or fork 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 side, and place seam sides down on a plate.

Wash out pan used for filling. Heat a large drizzle of oil in same pan over medium-high heat. Place flautas seam sides down in pan. Cook, carefully turning 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.