Step 1

In a small bowl, stir together the diced tomato, a large squeeze of lime juice, the chopped scallions, a drizzle of olive oil, then season with salt & pepper. Set aside.

Step 2

Heat a drizzle of olive oil in a large frying pan over medium/high heat. Add the diced poblano and the sliced onion, cooking for 6-8 minutes, or until softened. Add 2 tablespoons of southwest seasoning, and half of the drained black beans. Cook the mixture, stirring frequently, for around 5-6 minutes. Season with salt and pepper, then remove from heat.

Step 3

In a small pot, over medium/high heat, add the other half of the black beans with a drizzle of olive oil, cooking until softened (around 4-5 minutes). Stir in 1/4 cup of chicken broth and 2 tablespoons of butter, until well combined. Remove from heat and mash the beans with a masher or fork until mostly smooth. Season with salt & pepper.

Step 4

Assemble the flautas. Evenly spread the mashed black beans onto one half of the tortilla. Sprinkle with pepperjack cheese, and divide the filling between the tortillas. Roll up the tortillas, starting with the filled side, and place them seam side down on a plate.

Step 5

Wash out the pan you used to cook the filling, then drizzle olive oil into that same pan over medium/high heat. Once it's hot, place the flautas in seam side down. Cook them carefully, rotating until they're golden brown and crispy on all sides (2-3 minutes per side).

Step 6

Plate the flautas (3 per serving)... top with the prepared pico de gallo, sour cream, gaucamole, and hot sauce. Enjoy!