Black Bean Flautas
I was serious when I said I’ve been on a spree in the kitchen… I’ve been cooking and baking up a storm. Given it’s Friday, we like to keep it festive around here- even though we’re just staying home and are rocking our comfy pants. Tonight we’re having black bean and poblano flautas for dinner, with pineapple jalapeño margaritas (YUM!). We’ve been trying to celebrate the little things and I’m pretty sure Friday counts! This recipe has been one of our favorites at home ever since receiving it in our Hello Fresh box last year. I kept the recipe and have adapted it a couple times. It’s an easy Mexican dish that frequents our dinner rotation- and it’s meatless! Click through for the recipe and pin it for later. I’m telling you- it’s a keeper!
Many of you asked how I’m liking my new kitchen utensils… so far, I’m loving them! I ordered The Iconics Collection from Material a couple months ago. They look great, are working very well, and best of all- they’re sustainable and eco-friendly.
In addition to this recipe being meatless, it’s easy to adapt for your dietary needs. If you’re gluten-free, swap the flour tortilla for a corn tortilla and turn these into taquitos! If you’re vegetarian, leave out the chicken broth and use vegetable stock instead. It’s an easy and versatile recipe!
Black Bean Flautas
Ingredients
- 1 red onion thinly sliced
- 1 poblano pepper cored and diced
- 13.4 ounces black beans drained
- 1/4 cup chicken broth
- 2 tablespoons butter
- 1 tomato diced
- 2 scallions (green onions) chopped
- 1 lime quartered
- 3 tablespoons southwest seasoning
- 6 flour tortillas (6-8" round)
- 1/2 cup shredded pepper jack cheese
- 1/4 cup guacamole
- 1/4 cup sour cream
- olive oil as needed
- hot sauce for drizzling on top
Instructions
- In a small bowl, stir together the diced tomato, a large squeeze of lime juice, the chopped scallions, a drizzle of olive oil, then season with salt & pepper. Set aside.
- Heat a drizzle of olive oil in a large frying pan over medium/high heat. Add the diced poblano and the sliced onion, cooking for 6-8 minutes, or until softened. Add 2 tablespoons of southwest seasoning, and half of the drained black beans. Cook the mixture, stirring frequently, for around 5-6 minutes. Season with salt and pepper, then remove from heat.
- In a small pot, over medium/high heat, add the other half of the black beans with a drizzle of olive oil, cooking until softened (around 4-5 minutes). Stir in 1/4 cup of chicken broth and 2 tablespoons of butter, until well combined. Remove from heat and mash the beans with a masher or fork until mostly smooth. Season with salt & pepper.
- Assemble the flautas. Evenly spread the mashed black beans onto one half of the tortilla. Sprinkle with pepperjack cheese, and divide the filling between the tortillas. Roll up the tortillas, starting with the filled side, and place them seam side down on a plate.
- Wash out the pan you used to cook the filling, then drizzle olive oil into that same pan over medium/high heat. Once it's hot, place the flautas in seam side down. Cook them carefully, rotating until they're golden brown and crispy on all sides (2-3 minutes per side).
- Plate the flautas (3 per serving)... top with the prepared pico de gallo, sour cream, gaucamole, and hot sauce. Enjoy!
It really doesn’t get easier! These are always a hit in our house and take less than 30 minutes to make. Sometimes we’ll even make them for breakfast too, adding scrambled eggs to the filling- or topping with an egg instead of the gauc.
You guys know we’re a household that likes margaritas, and although my recipe is by far the BEST… sometimes I get lazy and enjoy a pre-made marg.
It’s fun to mix it up every now and then, and these are a close second. On the Rocks makes some pretty delicious pre-made cocktails and the Jalapeño Pineapple Margarita is one of my spicy favorites (not sponsored, just really tasty!).
In terms of Hello Fresh (also NOT sponsored), we’ve been using their meal kits since 2016. That seems crazy, but it’s true. We’re usually pretty busy working on the house in the evenings and it takes the guesswork out of dinner. We typically do 3 per week. Emmett and I have pretty much tried all of the meal kit brands and this one has remained our favorite.
What are your dinner plans tonight? Please let me know if you try these at some point! What is everyone up to this weekend? I’m hoping the weather warms up and we’re able to get some sunshine and work done outside. Happy Friday, friends!