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.
