Black Bean & Poblano Flautas

Black Bean & Poblano Flautas

with Guacamole & Pico de Gallo

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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.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit

Roma Tomato

2 unit


1 unit


1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas


½ cup

Pepper Jack Cheese


4 tablespoon


4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon





1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat48 g
Saturated Fat20 g
Carbohydrate105 g
Sugar11 g
Dietary Fiber14 g
Protein24 g
Cholesterol65 mg
Sodium1500 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Potato Masher
Small pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and thinly slice onion. Core, deseed, and dice poblano into ½-inch pieces. Drain beans over a small bowl, reserving liquid. Finely dice tomato. Trim and thinly slice scallions. Halve lime. 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 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, then 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. Place flautas seam sides down in pan. 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, sour cream, and hot sauce. Alternatively, serve with toppings on the side for dipping.