Black Bean & Poblano Flautas
with Guacamole, Tomatoes & 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 poblano, 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
Poblano Pepper
13.4 ounce
Black Beans
1 unit
Roma Tomato
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
4 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. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut poblano into ½-inch pieces. Drain beans over a small bowl, reserving liquid. • In a separate small bowl, combine tomato, 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 poblano; cook, stirring occasionally, 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 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. • Wash out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. 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.
• Divide flautas between plates and top with guacamole, tomato, 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 tasty blend of black beans, poblano peppers, and spices; some found it surprisingly delicious even without meat 🌶️.
- Ease of prep: While flavorful, several noted it was messy to assemble and took longer than expected to prepare.
- Suggestions: Consider adding chicken or steak for extra protein; baking instead of frying for easier cooking.
- Portions: Some felt it was more of a light meal or appetizer; adding rice or a side salad could make it more filling.
- Texture: Customers enjoyed the crispy exterior, though a few found the mashed beans too mushy inside.
