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

Flautas are the crispy, rolled cousins of tacos that deserve a spot in your dinner rotation. These golden tortillas are packed with a savory filling of black beans, tender poblano peppers and spicy pepper jack cheese, then pan-fried until perfectly crunchy. The contrast between the warm, crispy exterior and the creamy, cheesy interior is absolutely irresistible.

Topped with fresh guacamole, a zesty pico de gallo and a dollop of sour cream, these flautas are a complete meal that’s both satisfying and fun to eat. Whether you serve them as a weeknight dinner or for a festive gathering, they’re sure to become a new favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Core, deseed and dice the poblano pepper into ½-inch pieces. Drain the black beans over a small bowl, reserving the liquid. Finely dice the Roma tomato. Trim and thinly slice the scallions. Halve the lime. In a small bowl, combine the tomato, scallions, a generous squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and set aside.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano and sliced onion; cook until just softened, about 5-6 minutes. Add the Southwest spice blend and half of the drained black beans. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove the pan from heat.
3. Meanwhile, heat a drizzle of vegetable oil in a small pot over medium-high heat. Add the remaining black beans and cook, stirring, until slightly softened, 2-3 minutes. Pour in ¼ cup of the reserved bean liquid. Let simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter until melted. Remove from heat, then mash the beans with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
4. Spread the mashed beans evenly over the flour tortillas. Place a small amount of the poblano-onion filling on one half of each tortilla, then sprinkle with shredded pepper jack cheese. Roll up the tortillas tightly, starting with the filled side and place seam-side down on a plate.
5. Wash and dry the large pan used for the filling. Heat a generous drizzle of vegetable oil in the same pan over medium-high heat. Place the flautas seam-side down in the pan. Cook, carefully turning to keep them intact, until golden brown and crispy on all sides, 1-2 minutes per side. Work in batches if needed and watch carefully to avoid burning.
6. Divide the flautas between plates. Top with guacamole, the tomato-scallion pico de gallo, sour cream and a drizzle of hot sauce. Alternatively, serve the toppings on the side for dipping.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more prone to cracking. Warm them briefly in a dry skillet or microwave to make them pliable before rolling.

How do I prevent the flautas from unrolling while frying?

Place them seam-side down first in the pan and don’t move them until the seam is sealed by the heat. You can also secure them with a toothpick, but remove before serving.

Can I make these flautas ahead of time?

You can prepare the fillings and assemble the flautas a few hours ahead. Keep them covered in the fridge, then fry just before serving for the best texture.