Black Bean, Poblano & Cheddar Flautas
with Fresh Pico de Gallo & Zingy Sour Cream
Cooking time
20 minutes
Servings
4
Calories
480 /serving
Does one member of your family wish every night could be Taco Night? Are you that person? May we introduce tacos’ kissing cousins: flautas. These tortilla roll-ups are veggie stuffed, baked to golden perfection, and garnished with invigorating toppings. Is Flauta Night your new fave?
We will send you:
- 2 Tomatoes
- 2 Poblano peppers (or green peppers)
- 1 Lime
- 1 Onion (or shallot)
- 1 Head of lettuce
- 540ml Black beans (canned)
- 90g 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, Sulphites Wheat
You will need:
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Olive oil
Basting brush
Total Fat
19 g
Saturated Fat
9 g
Sodium
910 mg
Total Carb
65 g
Sugars
10 g
Protein
21 g
Fibre
16 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the black beans.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Halve, peel and mince the onion.
- Halve, core and small-dice the poblanos.
Make the filling
- In a large bowl, combine the black beans, spices and S&P; coarsely mash.
- Add the cheese, ½ the onion and ½ the poblanos; stir well.
Prepare & bake the flautas
- Place the tortillas on a clean work surface.
- Divide the filling between the tortillas and tightly roll up.
- Arrange the flautas, seam-sides down, on a lined sheet pan drizzled with oil. Brush the flautas 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, the remaining onion and poblanos, 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 and a drizzle of the zingy sour cream.
- Serve the remaining pico de gallo and zingy sour cream on the side. Bon appétit!
