Black Bean & Poblano Flautas

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  6 unit
• guacamole
  ½ cup
• lime
  1 unit
• long green pepper
  1 unit
• olive oil
  1 tbsp
• onion
  1 unit
• pepper jack cheese
  ½ cup
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 unit
• tomato
  1 unit

🍳 Cookware

• small bowl
• large pan
• small pot

1. 

   1

   Wash and dry all produce. Finely dice tomato . Trim and thinly slice scallions . Halve lime .

   tomato: 1 unit, scallions: 2 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil . Season with salt and black pepper . Set aside to make pico de gallo.

   olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Halve, peel, and thinly slice onion . Core, deseed, and dice long green pepper into ½-inch pieces. Drain black beans over a separate small bowl, reserving liquid.

   onion: 1 unit, long green pepper: 1 unit, black beans: 15 oz
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add onion and poblano; cook until just softened ⏱️ 5 minutes . Add southwest spice blend and half the beans. Cook, stirring, until fragrant and warmed through ⏱️ 2 minutes . Season with salt and pepper. Remove pan from heat.

   cooking oil: 2 tbsp, southwest spice blend: 1 unit
5. 

   5

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened ⏱️ 2 minutes . Add ¼ cup reserved bean liquid. Simmer until warmed through ⏱️ 1 minutes . Reduce heat to low and stir in butter . Remove pot from heat; mash beans with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

   butter: 1 tbsp
6. 

   6

   Spread flour tortillas with mashed beans. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack cheese . Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on a plate.

   flour tortillas: 6 unit, pepper jack cheese: ½ cup
7. 7

   Wash out pan used for filling. Heat a large drizzle of cooking oil in same pan over medium-high heat. Add flautas seam sides down. Cook, carefully turning so flautas stay intact, until golden brown and crispy ⏱️ 2 minutes . Work in batches if necessary and watch carefully to avoid burning.
8. 8

   Divide flautas between plates and top with guacamole , pico de gallo, and sour cream . Alternatively, serve with toppings on the side.

   guacamole: ½ cup, sour cream: 2 tbsp