Black Bean Flautas
kale salad with broiled corn, guacamole, chipotle aïoli
- Wheat
Pan-frying the flautas in tonight’s Tex-Mex dinner gives the flour tortillas a crispy golden-brown exterior and delivers a craveable contrast to the silky spiced bean filling. Guacamole—one of our favorite plant-based condiments—is dolloped over the top for cooling creaminess in every bite. A kale salad piled on the side gets pops of sweet-smoky flavor from broiled corn and onion, completing the meal with a nutritious crunch.
Ingredients
13.25 ounce
Black Beans
2.25 ounce
Roasted Red Peppers
6 unit
Flour Tortillas
(Contains: Wheat)
1.5 teaspoon
Orange-Chili Spice Blend
2.75 ounce
Green Kale
2.75 ounce
Corn
1 unit
Yellow Onion
1 unit
Roma Tomatoes
4 ounce
Guacamole
½ ounce
Pepitas
2.25 ounce
Vegan Chipotle-Lime Aïoli
Not included in your delivery
Cooking Oil
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Please refer to the recipe card for Step 1.
