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Black Bean & Poblano Flautas
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Black Bean & Poblano Flautas

Black Bean & Poblano Flautas

with Guacamole, Pico de Gallo & Sour Cream

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.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow 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

(Contains Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains Milk)

4 tablespoon


4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)



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.


Small Bowl
Large Pan
Potato Masher
Small pot


Prep & Make Pico de Gallo

• 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.

Cook Filling

• 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.

Mash Beans

• 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.

Assemble Flautas

• 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.

Cook Flautas

• 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.

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