Black Bean & Smoked Gouda Flautas
with Tomatillo Sour Cream
This take on the classic Mexican dish (whose name is a reference to its flute-like shape) features flour tortillas stuffed with a creamy black bean filling, then tightly rolled and lightly pan fried on all sides for satisfying crunch. A zesty sour cream dipping sauce and a vibrant slaw of cabbage tossed with lime juice and zest adds bright, punchy flavor to this dish.
Details
This take on the classic Mexican dish (whose name is a reference to its flute-like shape) features flour tortillas stuffed with a creamy black bean filling, then tightly rolled and lightly pan fried on all sides for satisfying crunch. A zesty sour cream dipping sauce and a vibrant slaw of cabbage tossed with lime juice and zest adds bright, punchy flavor to this dish.
Nutrition per serving
750 Calories
Ingredients
4 each
Flour Tortillas
1 each
15.5-oz can Black Beans
1 each
Lime
½ lb
Red Cabbage
2 oz
Smoked Gouda Cheese
⅓ cup
Tomatillo-Poblano Sauce
1 oz
Sliced Pickled Jalapeño Peppers
¼ cup
Sour Cream
2 tbsp
Mayonnaise
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sour cream, half the tomatillo-poblano sauce, and 1 tablespoon of water; season with salt and pepper.
step 2
Make the slaw:
In a large bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
step 3
Make the filling:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the remaining tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
step 4
Assemble the flautas:
Place the tortillas on a work surface. Divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
step 5
Cook the flautas & serve your dish:
In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!
Instructions
step 1
Prepare the ingredients:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sour cream, half the tomatillo-poblano sauce, and 1 tablespoon of water; season with salt and pepper.
step 2
Make the slaw:
In a large bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
step 3
Make the filling:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the remaining tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
step 4
Assemble the flautas:
Place the tortillas on a work surface. Divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
step 5
Cook the flautas & serve your dish:
In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu