with Chef Robert Larios
Photography by Patricia M. Larios
Mexican-style cuisine has long been a source of inspiration for chefs around the world. While tacos may steal all the limelight, flautas deserve more recognition! A new twist on this classic dish features stewed and mashed black beans combined with diced poblano peppers and jalapeño pepper jack cheese — rolled into warm tortilla shells, which are then pan-fried to golden perfection. Unbelievably delicious when topped off with guacamole, pico de gallo and sour cream, these flavorful bites will have you asking for seconds!
¡Buen provecho!
Black Bean and Poblano Flautas with guacamole, pico de gallo and sour cream
Step 1: Prep
Wash and dry produce. Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel and thinly slice onion. Core, deseed, and cut poblano pepper into ½-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.
Step 2: Cook Veggies
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until just softened, 5-6 minutes. Add sea salt and pepper and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Remove from heat.
Step 3: Make Filling
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 ¼ cup reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter until melted. Remove pot from heat, mash beans until mostly smooth. Season with plenty of salt and pepper.
Step 4: Assemble Flautas
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. Wash out pan.
Step 5: Cook Flautas
Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, carefully turning 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.
Step 6: Finish and Serve
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.
Ingredients
Directions
Step 1: Prep
Wash and dry produce. Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel and thinly slice onion. Core, deseed, and cut poblano pepper into ½-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.
Step 2: Cook Veggies
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until just softened, 5-6 minutes. Add sea salt and pepper and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Remove from heat.
Step 3: Make Filling
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 ¼ cup reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter until melted. Remove pot from heat, mash beans until mostly smooth. Season with plenty of salt and pepper.
Step 4: Assemble Flautas
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. Wash out pan.
Step 5: Cook Flautas
Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, carefully turning 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.
Step 6: Finish and Serve
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.
Notes
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A Cook’s Dictionary Black Beans: Also known as turtle beans, these dried beans have long been popular in Mexico, Central and South America, the Caribbean and the Southern United States. They have a black skin, cream-colored flesh and sweet flavor, and form the base for the famous black-bean soup. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Recipe: Hellofresh.com – https://www.hellofresh.com/recipes/black-bean-poblano-flautas-6231eefa9a4e3545ef7bc836 Accessed Jan. 1, 2023. |
Utensils you will need:
- Small bowl
- Strainer
- Large pan
- Potato masher
- Small pot
Cooking Tidbit:
If needed, add a splash of water to help pepper soften for that extra element of texture. If you’re feeling daring, why not try something new and use southwest spice mix instead if you have it? And if guacamole simply isn’t an option this time around, don’t fret! Sour cream and pico de gallo provide just enough flavor without it.
Food Quote: “Black beans and tortillas are an essential combination for Mexican gastronomy.” – Alain Ducasse, famed French chef
