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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.

Tags:Veggie
Allergens:WheatMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat)

½ cup

Pepper Jack Cheese

(ContainsMilk)

4 tablespoon

Guacamole

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

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
Sodium1450 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
Utensilsarrow down iconarrow down icon
Small Bowl
Strainer
Large Pan
Potato Masher
Small pot
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions. Halve lime. • In a small bowl, combine tomato, scallions, a large 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.

2

• 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.

3

• 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 until mostly smooth. Season with plenty of salt and pepper.

4

• 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.

5

• 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.

6

• Divide flautas between plates and top with guacamole, pico de gallo, and sour cream. Alternatively, serve with toppings on the side.