Black Bean & Poblano Flautas
with Guacamole & Pico de Gallo
- Milk
- Wheat
- Soy
When it comes to Mexican 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 poblano, and jalapeño-flecked pepper jack. They’re then pan-fried until deeply golden and topped with guacamole, pico de gallo, sour cream, and hot sauce.
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions. Halve lime. • In a small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper. • Halve, peel, and thinly slice onion. Core, deseed, and dice poblano into ½-inch pieces. Drain beans over a separate small bowl, reserving liquid.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; cook until just softened, 5-6 minutes. • Add Southwest Spice 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 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). Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter. • Remove pot from heat; 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 sides, to create flautas. 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. Add flautas seam sides down. • Cook, carefully turning so flautas 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of black beans, poblano, and cheese, though some found it mild and wanted more spice 🌶️.
- Ease of prep: While some found it simple, others noted it was time-consuming with multiple steps and pans to manage.
- Suggestions: Consider adding jalapeños or hot sauce for heat, and try baking or air frying for easier, less messy cooking.
- Portions: Several mentioned wanting more guacamole, pico de gallo, or a side dish to round out the meal.
- Texture: The crispy exterior was praised, but a few found the bean filling mushy; some suggested adding chicken or veggies.
