Plant-Based Protein & Poblano Flautas
with Black Beans, Guacamole, Pico de Gallo & 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
9 ounce
Ground Plant-Based Protein
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)
2 unit
Scallions
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
Add half the plant-based protein (all for 4 servings) to pan with onion and poblano; cook, stirring occasionally until veggies are softened and plant-based protein is browned and warmed through, 5-6 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, 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it could use more seasoning or spice for extra kick 🌶️.
- Ease of prep: A bit fussy to make for some; consider it a more hands-on recipe that takes some effort.
- Suggestions: Try adding extra cheese to the filling and serve with more guacamole and sour cream on the side.
- Portions: Generous servings; some had enough for leftovers or to make the dish again with remaining filling.
- Versatility: Easy to modify for picky eaters; pairs well with sides like cilantro lime rice.
