Black Bean & Green Pepper Flautas

Name: Black Bean & Green Pepper Flautas with Guacamole, Pico de Gallo & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Long Green Pepper; 1 Black Beans; 1 Tomato; 2 unit Scallions; 1 Lime; 1 tbsp Southwest Spice Blend; 6 Tortillas; 1/2 cup Pepper Jack Cheese; 4 tbsp Guacamole; 3 tbsp Sour Cream; 4 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper; 1 tsp Olive Oil

with Guacamole, Pico de Gallo & Sour Cream

By Recipe0 System

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 green pepper, and jalapeño-flecked pepper jack. Then, they’re pan-fried until golden and topped with guacamole, pico de gallo, and sour cream.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Long Green Pepper
1 Black Beans
1 Tomato
2 unit Scallions
1 Lime
1 tbsp Southwest Spice Blend
6 Tortillas
1/2 cup Pepper Jack Cheese
4 tbsp Guacamole
3 tbsp Sour Cream
4 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper
1 tsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut green pepper 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.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until just softened, 5-6 minutes.

Add Southwest Spice Blend 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.
3

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.
4

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 or work surface.

Wash out pan.
5

Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, turning carefully 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.
6

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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