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 vegetarian flautas are filled with a savory mixture of black beans, diced poblano pepper and spicy pepper jack cheese, then pan-fried until perfectly golden and crunchy. Topped with cool sour cream, fresh guacamole and a bright pico de gallo, every bite is a satisfying blend of textures and flavors.

This recipe is a great way to enjoy a meatless meal that doesn’t skimp on taste. The filling comes together quickly and rolling the flautas is easier than you think. Serve them with your favorite hot sauce for an extra kick and watch them disappear!

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Ingredients

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 Black BeansView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the onion. Seed and dice the poblano pepper. Dice the tomato. Thinly slice the scallions. Grate the pepper jack cheese if not pre-shredded. Rinse and drain the black beans.
2. In a medium skillet over medium heat, add 1 teaspoon olive oil and 1 tablespoon butter. Once hot, add the diced onion and poblano. Cook until softened, about 3-4 minutes. Add the drained black beans, Southwest spice blend and a pinch of salt and pepper. Cook for 2 minutes, mashing some of the beans with the back of a spoon. Remove from heat and let cool slightly.
3. Stir the grated pepper jack cheese into the bean mixture until well combined.
4. Lay a flour tortilla on a clean surface. Spoon about 2-3 tablespoons of the filling along the center of the tortilla. Roll tightly, tucking in the sides as you go. Repeat with remaining tortillas and filling.
5. In a large non-stick skillet, heat 2 teaspoons of cooking oil over medium-high heat. Place 3 flautas seam-side down in the skillet. Cook until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and flautas.
6. While flautas cook, prepare the pico de gallo: In a small bowl, combine diced tomato, sliced scallions, a squeeze of lime juice and salt to taste.
7. Serve the crispy flautas with a dollop of sour cream, guacamole and the fresh pico de gallo. Add hot sauce if desired.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them slightly before rolling to make them more pliable.

Can I bake these flautas instead of frying?

Absolutely. Brush the flautas lightly with oil and bake at 425°F for 12-15 minutes, flipping halfway, until golden and crispy.

How do I store leftovers?

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.