Chicken, Black Bean & Poblano Flautas
with Guacamole, Tomatoes & Sour Cream
- Milk
- Wheat
- Soy
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
10 ounce
Chopped Chicken Breast
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
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.
Pat chicken dry with paper towels and season with salt and pepper. Add chicken to pan with onion and poblano; cook, stirring occasionally, until veggies soften and chicken is cooked through, 5-7 minutes. Cook through the rest of the step as instructed.
• 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 Feb 2026- Flavor: Many loved the tasty blend of beans, peppers, and spices; some found it surprisingly delicious even without meat 🌶️.
- Ease of prep: Several noted it was messy or time-consuming to assemble and fry; some suggested baking for easier preparation.
- Suggestions: Consider adding chicken or other protein for extra heartiness; try corn tortillas for a more authentic touch.
- Portions: Some felt it was more of a light meal or appetizer; adding rice or extra veggies could make it more filling.
- Texture: Customers enjoyed the crispy exterior and flavorful filling, though a few found the mashed beans too mushy.
Reviews from our home cooks
Wow. The black bean and poblano flautas were everything I could have asked for. Simple... but yet so flavorful. I loved the texture of these flautas too! This meal inspired me to try some more black bean recipes! I forgot how much I love a good black bean recipe!! Thank you for this incredible meal, hellofresh!
Black beans and poblanos are now a favorite combo thanks to this recipe. Delish! It makes an excellent brunch item, with an egg on top, btw, and dinner with an additional hearty protein.
I don't know what seasoning in the beans made it so tangy with the onions but it was perfectly paired with the tomatoes, sour cream, and that great lime flavored guac.
The mix of spiced-mashed beans, whole beans, and poblano peppers made for a delightful filling. Guac quickly became my preferred dipping sauce. Yum! (It was weird that the recipe card mentioned drying chicken.)
Like most recipes, the prep time is WAY longer than advertised. Perhaps in a professional kitchen, 10 min prep works, but not in my home with only me to do the prep with my utensils. The flavor was wonderful; however flautas should be cooked in a deep fryer not a skillet, as only about 60% of the tortilla was actually browned. Anyway, we did really enjoy the flavor. Also needs about 2x the guacamole!
These flautas were fun to make. A very filling meal with lots of different textures and flavors. We added a side salad to this meal since it was very carbohydrate dense. Delicious nonetheless.
Super good, I didn't fry the flautas in a pan though. I used the oven like in the previous flauta recipe. The pan is too messy.
I substituted Crispy tostado shells and baked with bean mixture and cheese instead of frying the tortillas. I haven't been successful with the flautas and the tostadas worked great.
I found this recipe to be too dry, between the crushed beans, the other beans and tortilla, even with the guacamole and sour cream.
Loved the crunch in the fried tortillas. The tortillas stuck together a bit in the package. I would order this again. Guacamole flavorful as well as the flautas.
