Black Bean, Poblano & Cheddar Flautas
with Fresh Pico de Gallo & Zingy Sour Cream
Cooking time
20 minutes
Servings
4
Calories
460 /serving
Does one member of your family wish every night could be Taco Night? Are you that person? Well, may we introduce tacos’ kissing cousins: flautas. These are essentially tortilla roll-ups, tightly wound around a delicious stuffing and then baked (or fried) to golden perfection. You’ll fill your vegetarian version with ancho-spiced black beans, poblano pepper, grated cheddar and cilantro before popping them into the oven. Garnish them with an invigorating pico de gallo and lime-infused sour cream. Is Flauta Night your new fave?
We will send you:
- 2 Tomatoes
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 1 Bunch of cilantro
- 1 Onion (or shallot)
- 1 Head of lettuce
- 540ml Black beans (canned)
- 120g Grated cheddar
- 86ml Sour cream
- 8 Wheat flour tortillas
- 16g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Olive oil
Basting brush
Total Fat
22 g
Saturated Fat
10 g
Sodium
890 mg
Total Carb
51 g
Sugars
6 g
Protein
19 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Drain and rinse the black beans. Halve the lettuce lengthwise; thinly slice. Halve, peel and mince the onion. Roughly chop the cilantro leaves and stems. Core and small-dice the poblano.
Make the filling
In a large bowl, combine the black beans, spices and S&P; coarsely mash. Add the cheese, ½ the onion, ½ the poblano and ½ the cilantro; stir well.
Prepare & bake the flautas
Place the tortillas on a clean work surface. Divide the filling between the tortillas and tightly roll up. On a lined sheet pan drizzled with oil, arrange the flautas, seam-sides down, and brush with oil. Bake, 10 to 12 min., until golden brown.
Make the pico de gallo
Meanwhile, small-dice the tomatoes. Zest and juice the lime. In a medium bowl, combine the tomatoes, ½ the lime juice, ½ the remaining cilantro, the remaining onion and poblano, a drizzle of oil and S&P.
Make the zingy sour cream
In a small bowl, combine the sour cream, lime zest, remaining lime juice, 1 tbsp water and S&P.
Plate your dish
Divide the lettuce between your plates. Drizzle with olive oil and season with S&P. Top with the flautas (halve beforehand if desired). Garnish with a spoonful of the pico de gallo, the remaining cilantro and a drizzle of the zingy sour cream. Serve any remaining pico de gallo and zingy sour cream on the side. Bon appétit!
