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 Feb 2026- Flavor: Many loved the tasty combination of black beans, poblano, and cheese; some found it a bit bland and suggested adding extra spices or hot sauce 🌶️.
- Ease of prep: While some found it quick and simple, others felt it was time-consuming with multiple steps and pans to manage.
- Suggestions: Consider adding chicken or another protein for heartier flautas; baking instead of frying for easier cooking and less mess.
- Leftovers: Several mentioned having extra filling, which worked well for next-day meals or as a dip with chips.
- Texture: Some enjoyed the crispy outside, but a few found the bean filling too mushy; adding more veggies could improve variety.
Reviews from our home cooks
Very tasty and easy to make! Loved the flavors on the seasoned black beans and poblanos. I added an extra tomato to make more pico de gallo and some fresh sliced avocado and got 1 dinner and 2 lunches out of this.
One of our new faves! The crispy flautas with the super fresh pico de gallo, the guac topped with sour cream...so delish and easy!
Excellent, quick, and easy recipe. Will definitely use the recipe in the future. Generous serving size with tossed green salad on side. I also added minced jalapeno and fresh cilantro to the pico de gallo for more spice.
Enjoyed it all. So much better than the fast food and even many dine in restaurants. Liked the quacamole and Pico de Gallo. Just a great meal with a cold beer. Couldn't be better.
This recipe was a little heavy....with use of oil to sauté the vegetables, the refried beans to which butter was added, the oil added to pico de gallo, and the final frying of the flautas in oil to get to the golden brown finish. My husband liked the taste and the meal but I thought it was a little heavy. I did, however, like the pico de gallo even with the oil. Maybe a lower calorie version of the recipe???
I think the pico de Gallo was prepared wrong from your recipe. Traditionally pico de Gallo uses yellow onion, not scallions. It was also missing cilantro, which is a very important ingredient of pico de Gallo. I would say use 1/4 of the onion given for the two person recipe for the pico and the rest 3/4 onion with the poblano. Add some cilantro to the pico and use half of the lime instead of just a 'big squeeze of lime'. Maybe in the tip section say that you can add a tablespoon of jalapeño or serrano Chile for some heat.
These were awesome and I learned some new ways to cook poblanos and create a mexican dish. I had never made flautas before.
This one was tasty! thank you for including black beans and veggies. The cheese was a good side, for those of us in the family that eat it, they enjoyed the final steps of add the cheese and folding it to create the crispy flautas.
So delicious and surprisingly easy to make. I could have used a little jalapeno and cilantro for the pico de gallo.
We shared this among three people and we all liked it. The simple "salsa" was great, and I will use that trick again. We thought the amount of cheese and guacamole that came with the recipe were way too skimpy. We supplemented with more cheese, but there's no way the guacamole provided would have dressed the flautas as shown in the picture.
