Black Bean & Poblano Flautas with Guacamole & Pico de Gallo

Step 1

• Wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions. Halve lime. • In a small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper. • Halve, peel, and thinly slice onion. Core, deseed, and dice poblano into ½-inch pieces. Drain beans over a separate small bowl, reserving liquid.

Step 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 (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

Step 3

• Meanwhile, 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 ¼ cup reserved bean liquid (½ cup for 4 servings). Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter. • Remove pot from heat; mash beans with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Step 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, to create flautas. Place seam sides down on a plate.

Step 5

• Wash out pan used for filling. Heat a large drizzle of oil in same pan over medium-high heat. Add flautas seam sides down. • Cook, carefully turning so flautas stay intact, until golden brown and crispy, 1-2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.

Step 6

• Divide flautas between plates and top with guacamole, pico de gallo, and sour cream. Alternatively, serve with toppings on the side.