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White Bean & Pepper Flautas
with Tomatillo Sour Cream & Cabbage Slaw
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 white bean and smoky poblano filling, then tightly rolled and lightly pan fried on all sides for satisfying crunch. A zesty sour cream dipping sauce and a vibrant slaw of cabbage tossed with lemon juice and zest adds bright, punchy flavor to this dish.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories730 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 Cannellini Beans
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1 Poblano Pepper
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½ lb Red Cabbage
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⅓ cup Tomatillo-Poblano Sauce
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2 Tbsps Mayonnaise
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2 oz Monterey Jack Cheese
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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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1 Lemon
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. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, 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, lemon zest, and the juice of 2 lemon wedges. Add the sliced cabbage; 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 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until 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, 2 to 3 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese. 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 (you may have extra) 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 lemon 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. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, 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, lemon zest, and the juice of 2 lemon wedges. Add the sliced cabbage; 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 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until 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, 2 to 3 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese. 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 (you may have extra) 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 lemon wedges on the side. Enjoy!
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