Chicken, Black Bean & Green Pepper Flautas
with Guacamole, Pico de Gallo & Sour Cream
When it comes to Mexican-style food, tacos typically get all the glory. In our opinion, flautas are an unsung dinner hero. They’re technically just crispy, rolled-up tacos—but they’re really so much more than that. Seriously, what could be better than warm, crunchy tortillas stuffed with all kinds of delicious fillings? Ours boast stewed and mashed black beans, diced green pepper, and jalapeño-flecked pepper jack. Then, they’re pan-fried until golden and topped with guacamole, pico de gallo, and sour cream.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
4 tablespoon
Guacamole
3 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut green pepper into 1⁄2-inch pieces. Drain beans over a small bowl, reserving liquid. • In a separate small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until just softened, 5-6 minutes. • Add Southwest Spice Blend and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove from heat.
Open package of chicken* and drain off any excess liquid. Add chicken or beef* to pan along with onion and green pepper; cook, stirring frequently, until meat is cooked through and veggies are softened, 4-6 minutes. Cook through the rest of the step as instructed.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add 1⁄4 cup reserved bean liquid (1⁄2 cup for 4 servings). Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter until melted. • Remove pot from heat; mash beans until mostly smooth. Season generously with salt and pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack. • Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on a plate or work surface. • Wash out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, turning carefully so they stay intact, until golden brown and crispy, 1-2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.
• Divide flautas between plates and top with guacamole, pico de gallo, and sour cream. (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime half into wedges and serve on the side.
Poultry is fully cooked when internal temperature reaches 165°.
