Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream

Black Bean & Smoked Gouda Flautas

with Tomatillo Sour Cream

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Make the slaw:
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.

Make the filling:
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.

Assemble the flautas:
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.

Cook the flautas & serve your dish:
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! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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.

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.

Make the slaw:
Make the filling:
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.

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.

Assemble the flautas:
Cook the flautas & serve your dish:
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!