White Bean & Pepper Flautas

with Tomatillo Sour Cream & Lime Slaw

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 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 lime juice and zest adds bright, punchy flavor to this dish.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
1 15.5-Oz Can Cannellini Beans
1 Poblano Pepper
½ lb Red Cabbage
1 Lime
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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. 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, lime zest, and the juice of 2 lime 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

Meanwhile, 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 lime wedges on the side. Enjoy!