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  • Maddie LaBerge

Black Bean & Green Pepper Flautas Recipe

With guacamole, pico de gallo and sour cream, this easy meal gives your evening a little kick.

In terms of Mexican cuisine, it's the tacos and burritos that tend to steal the thunder. Personally, I think flautas truly encompass the best of both worlds (insert Hannah Montana transition here). It is a vessel similar to a burrito with a similar crunch to a taco and fillings to the brim. You'll stuff your flauta with stewed and mashed black beans, diced green pepper and jalapeño pepper jack for ultimate dinner goodness.

Buena suerte!

Black Bean & Green Pepper Flautas
Now serving: Black Bean & Green Pepper Flautas.

Black Bean & Green Pepper Flautas Ingredients:

  • 1 Yellow Onion

  • 2 Long Green Peppers

  • 1 Can of Black Beans

  • 1 Roma Tomato

  • 2 Scallion Stocks

  • 1 Lime

  • Taco seasoning

  • 6 Flour Tortillas

  • 1/2 Cup Pepper Jack Cheese

  • 4 Tablespoons of Guacamole

  • 3 Tablespoons of Sour Cream

  • Cooking Oil

  • Butter

  • Salt

  • Pepper

  • Olive Oil

Black Bean & Green Pepper Flautas Recipe:

For the pico de gallo:

  1. Wash and dry your produce.

  2. Finely dice tomato.

  3. Trim and thinly slice scallions.

  4. Halve lime.

  5. In a small bowl, combine tomato, scallions, a big squeeze of lime juice and a drizzle of olive oil.

  6. Season with salt and pepper to taste.

For the flautas veggies:

  1. Drain black beans over small bowl, reserving liquid.

  2. Halve, peel and thinly slice onion.

  3. Core, deseed and cut green peppers into 1/2-inch pieces.

  4. Heat a drizzle of oil in a large pan over medium heat.

  5. Add onion and green pepper; cook, stirring occasionally until softened, 5-6 minutes.

  6. Add 1 tbsp taco seasoning and half of the beans.

  7. Cook until warmed through, 2-3 minutes.

  8. Season with salt and pepper to taste, remove from heat.

For the black beans:

  1. Heat a drizzle of oil in a small pot over medium heat.

  2. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes.

  3. Add in 1/4 cup reserved bean liquid and simmer for 1-2 minutes.

  4. Reduce heat to low and stir in 1 tbsp of butter until melted.

  5. Remove pot from heat and mash beans until mostly smooth.

  6. Season with plenty of salt and pepper.

Arrange the goods:

  1. Spread tortillas with mashed beans, vegetable filling and sprinkle it with pepper jack.

  2. Roll up tortillas to create the flautas.

  3. Place seam side down on a plate or cutting board.

Right before serving:

  1. Heat a large drizzle of oil in a pan over medium heat.

  2. Add flautas, seam sides down and cook carefully to keep filling intact.

  3. Cook until golden brown and crispy, 1-2 minutes per side.

  4. Plate the flautas and top them with guacamole, pico de gallo and sour cream.

  5. Serve the other half of the lime in slices.

If you are looking to make this more carnivore-friendly, your favorite protein can help beef up (buh-dum-tiss) this recipe. I'd recommend steak or chicken for this one! However, have no fear. These flautas still have 26 grams of protein without it.


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