claire freehafer

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

1. in a small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. season with salt and pepper.

2. 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.

3. 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.

4. 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.

5. 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

6. 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