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Cheesy Black Bean Flautas
with Cabbage Slaw & Lime 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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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories690 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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½ lb Red Cabbage
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1 Lime
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2 Scallions
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¼ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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2 Tbsps Mayonnaise
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2 oz Shredded Cheddar & Monterey Jack Cheese Blend
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1 Tbsp Ancho Chile Paste
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. 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.
3
Make the filling
In a medium pan (nonstick, if you have one), 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 a bowl. Stir in the grated cheese until combined. 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. 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!
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.
3
Make the filling
In a medium pan (nonstick, if you have one), 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 a bowl. Stir in the grated cheese until combined. 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. 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!
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