Black Bean & Poblano Flautas

Name: Black Bean & Poblano Flautas with Guacamole, Pico de Gallo & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Poblano Pepper; 13.4 ounce Black Beans; 1 unit Roma Tomato; 2 unit Scallions; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 6 unit Flour Tortillas; ½ cup Pepper Jack Cheese; 4 tablespoon Guacamole; 4 tablespoon Sour Cream; 4 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper; 1 teaspoon Olive Oil

with Guacamole, Pico de Gallo & Sour Cream

Recipe Development TeamPublished on March 16, 2022

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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.

Tags:

Veggie

•Spicy

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit

Roma 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

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

/ per serving

Calories970 kcal

Fat49 g

Saturated Fat20 g

Carbohydrate106 g

Sugar11 g

Dietary Fiber14 g

Protein27 g

Cholesterol65 mg

Sodium1460 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Strainer

•Large Pan

•Potato Masher

•Small pot

Instructions

• Wash and dry produce. • Finely dice tomato. Trim and thinly slice scallions. 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, 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 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, 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.