ingredients
- 12 flour tortillas
- 26.8 oz black beans, drained, liquid reserved
- 2 red onions, thinly sliced
- 2 poblano peppers, diced into ½-inch pieces
- 2 roma tomatoes, finely diced
- 4 scallions, thinly sliced
- 2 limes, halved
- 2 tbsp southwest spice blend
- 1 c pepper jack cheese, shredded
- 8 tbsp guacamole
- 8 tbsp sour cream
- 2 tsp hot sauce
- 1 tbsp butter
instructions
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in a small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. season with salt and pepper.
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heat a drizzle of oil in a large pan over medium-high heat. add onion and poblano; cook until just softened, 5-6 minutes. add southwest spice and half the beans. cook, stirring, until fragrant and warmed through, 2-3 minutes. season with salt and pepper. remove pan from heat.
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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 ½ cup reserved bean liquid. simmer until warmed through, 1-2 minutes. reduce heat to low and stir in 1 tbsp butter. remove pot from heat, then mash beans with a potato masher or fork until mostly smooth. season with plenty of salt and pepper.
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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, and place seam sides down on a plate.
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wash out pan used for filling. heat a large drizzle of oil in same pan over medium-high heat. place flautas seam sides down in pan. cook, carefully turning so they stay intact, until golden brown and crispy, 1-2 minutes per side. T
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divide flautas between plates and top with guacamole, pico de gallo, sour cream, and hot sauce. alternatively, serve with toppings on the side for dipping