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Black Bean & Smoked Gouda Flautas
with Tomatillo Sour Cream
35 MIN
2
Servings
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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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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4 Flour Tortillas
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1 15.5-Oz Can Black Beans
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1 Lime
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½ lb Red Cabbage
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2 oz Smoked Gouda Cheese
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⅓ cup Tomatillo-Poblano Sauce
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Sour Cream
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2 Tbsps Mayonnaise
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
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 (or use the small side of a box grater). 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- poblano 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.
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 thoroughly 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. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
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 before serving. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!
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 (or use the small side of a box grater). 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- poblano 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.
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 thoroughly 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. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.
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 before serving. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!
Tips from Home Chefs
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