Crispy Black Bean and Poblano Flautas with Guacamole and Pico De Gallo

Flautas are the crispy, rolled-up cousins of tacos and they deserve a spot in your dinner rotation. These golden, pan-fried tortillas are stuffed with a savory filling of refried black beans, roasted poblano pepper and jalapeño-flecked pepper jack cheese. Each bite delivers a satisfying crunch and a burst of flavor.

Topped with creamy guacamole, tangy pico de gallo and a dollop of sour cream, these flautas are a complete meal. They’re perfect for a weeknight dinner or a fun weekend fiesta. Serve them with your favorite hot sauce for an extra kick.

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Ingredients

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for 15-20 minutes, turning once, until skin is blistered. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel off skin, remove seeds and dice the pepper.
2. While the pepper roasts, prepare the pico de gallo: dice the tomato and half the onion (reserve the other half for the filling). Finely chop the scallions. In a small bowl, combine tomato, half the chopped scallions, juice of half the lime and a pinch of salt. Set aside.
3. In a skillet over medium heat, add 1 teaspoon olive oil. Cook the remaining diced onion until softened, about 3 minutes. Add the refried black beans, diced roasted poblano and southwest spice blend. Stir until heated through, about 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Lay a flour tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a line down the center. Sprinkle with a little pepper jack cheese. Roll up tightly and secure with a toothpick if needed. Repeat with remaining tortillas.
5. In a large non-stick skillet, heat 2 teaspoons cooking oil and 1 tablespoon butter over medium-high heat. Place 3 flautas seam-side down in the skillet. Cook, turning occasionally, until golden brown and crispy on all sides, about 4-5 minutes total. Transfer to a paper towel-lined plate. Repeat with remaining oil and flautas.
6. To serve, arrange flautas on a plate. Top with guacamole, pico de gallo, sour cream and remaining scallions. Serve with lime wedges and hot sauce on the side.

Recipe Tips

FAQ

Can I make these flautas ahead of time?

Yes, you can assemble the flautas and refrigerate them uncooked for up to 24 hours. When ready to serve, pan-fry as directed.

What can I use instead of pepper jack cheese?

Monterey Jack or cheddar cheese work well as substitutes. For extra heat, add a pinch of cayenne pepper.

How do I reheat leftover flautas?

Reheat in a preheated oven at 375°F (190°C) for about 10 minutes or in an air fryer at 350°F (175°C) for 5 minutes to restore crispiness.