Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream
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Black Bean & Smoked Gouda Flautas

with Tomatillo Sour Cream

35 MIN
+$1.99/serving 2 Servings
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  • Keep it Vegetarian
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  • add Ground Pork Chorizo & 2 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo & 2 Flour Tortillas
    • add Ground Pork Chorizo & 2 Flour Tortillas

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      1160 Cals (est.)
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    fresh
    ingredients
    Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 1 Lime
    • ½ lb Red Cabbage
    • 2 oz Smoked Gouda Cheese
    • ⅓ cup Tomatillo-Poblano Sauce
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Mayonnaise

    Black Bean & Smoked Gouda Flautas

    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. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. 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 and cutting board immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo sauce; 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 and 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
    Cook the chorizo
    3 Cook the chorizo

    In a medium pan (nonstick, if you have one), heat a drizzle olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Make the filling

    In the pan of reserved fond, 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 thoroughly combined. Add the remaining tomatillo 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. 

    Make the filling
    Assemble the flautas
    5 Assemble the flautas

    Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.

    6 Cook the flautas & serve your dish

    In the same pan, heat a thin layer of oil on medium until hot. Working in two batches, 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 before serving. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!

    Cook the flautas & serve your dish
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