Chicken, Black Bean & Poblano Flautas

Name: Chicken, Black Bean & Poblano Flautas with Guacamole, Tomatoes & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz Chicken Breast; 1 Onion; 4 tbsp Sour Cream; 1/2 cup Pepper Jack Cheese; 1 unit Long Green Pepper; 1 Black Beans; 1 Tomato; 1 Lime; 6 Tortillas; 4 tbsp Guacamole; 1 tbsp Southwest Spice Blend; tsp Black Pepper, tsp; tsp Salt, tsp

with Guacamole, Tomatoes & 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 poblano, 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

Start Cooking

Ingredients

Servings

10 oz Chicken Breast
1 Onion
4 tbsp Sour Cream
1/2 cup Pepper Jack Cheese
1 unit Long Green Pepper
1 Black Beans
1 Tomato
1 Lime
6 Tortillas
4 tbsp Guacamole
1 tbsp Southwest Spice Blend
tsp Black Pepper, tsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Finely dice tomato. 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, 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 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.

Pat chicken dry with paper towels and season with salt and pepper. Add chicken to pan with onion and poblano; cook, stirring occasionally, until veggies soften and chicken is cooked through, 5-7 minutes. Cook through the rest of the step as instructed.
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.

Wash out pan.
5

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.
6

Divide flautas between plates and top with guacamole, tomato, and sour cream. (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime half into wedges and serve on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.