Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream

Black Bean & Smoked Gouda Flautas

with Tomatillo Sour Cream

35 MIN
2 Servings
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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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Black Bean & Smoked Gouda Flautas with Tomatillo Sour Cream
Title
  • 4 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
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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-poblano sauce; 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 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 filling
3 Make the filling

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.

Assemble the flautas
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.

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 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

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-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.

Make the slaw
Make the filling
3 Make the filling

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.

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 before serving. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy! 

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