White Bean & Pepper Flautas with Tomatillo Sour Cream & Cabbage Slaw

White Bean & Pepper Flautas

with Tomatillo Sour Cream & Cabbage Slaw

35 MIN
$12.94/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 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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    • Nutrition
      PER SERVING
    • Calories
      1040 Cals (est.)
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    ingredients
    White Bean & Pepper Flautas with Tomatillo Sour Cream & Cabbage Slaw
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Poblano Pepper
    • ½ lb Red Cabbage
    • ⅓ cup Tomatillo-Poblano Sauce
    • 2 Tbsps Mayonnaise
    • 2 oz Monterey Jack Cheese
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lemon
    time-saving
    tips & techniques
    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, 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.

    Make the slaw
    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.

    Cook the chorizo
    3 Cook the chorizo

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. 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 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 the bowl of cooked chorizo. Stir in the grated cheese. 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 (you may have extra) 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. 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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    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, 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.

    Make the slaw
    Cook the chorizo
    3 Cook the chorizo

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. 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 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 the bowl of cooked chorizo. Stir in the grated cheese. 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 (you may have extra) 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. 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!

    Cook the flautas & serve your dish