Cheesy Black Bean Flautas with Cabbage Slaw & Lime Sour Cream
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Cheesy Black Bean Flautas

with Cabbage Slaw & Lime Sour Cream

35 MIN
+$4.95/serving 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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    • Nutrition
      PER SERVING
    • Calories
      1180 Cals (est.)
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    ingredients
    Cheesy Black Bean Flautas with Cabbage Slaw & Lime Sour Cream
    Title
    • 10 oz Ground Beef
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • ½ lb Red Cabbage
    • ¼ cup Sour Cream
    • 2 Scallions
    • 1 Lime
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Mayonnaise
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Tbsp Ancho Chile Paste
    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. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    Make the slaw
    2 Make the slaw

    In a large bowl, combine the mayonnaise, lime zest, sliced green tops of the scallions, and the juice of the remaining 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.

    Cook the beef
    3 Cook the beef

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Make the filling
    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, sliced white bottoms of the scallions, and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the chile paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Transfer to the bowl of cooked beef. Stir in the grated cheese until combined. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

    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.

    Cook the flautas & serve your dish
    6 Cook the flautas & serve your dish

    In the same pan, heat a thin layer of oil on medium until hot. Working in batches if necessary, 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 and lime sour cream on the side. Enjoy!

    Tips from Home Chefs

    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. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.

    2 Make the slaw

    In a large bowl, combine the mayonnaise, lime zest, sliced green tops of the scallions, and the juice of the remaining 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 beef
    3 Cook the beef

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned and cooked through. Carefully drain off and discard any excess oil. 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, sliced white bottoms of the scallions, and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the chile paste and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Transfer to the bowl of cooked beef. Stir in the grated cheese until combined. 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 batches if necessary, 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 and lime sour cream on the side. Enjoy!

    Cook the flautas & serve your dish
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