Step 1

Prepare the ingredients:

Step 2

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce; season with salt and pepper.

Step 3

Make the slaw:

Step 4

In a large bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 5

Make the filling:

Step 6

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the remaining tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Step 7

Assemble the flautas:

Step 8

Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.

Step 9

Cook the flautas & serve your dish:

Step 10

In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!

Step 11

Prepare the ingredients:

Step 12

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo-poblano sauce; season with salt and pepper.

Step 13

Make the slaw:

Step 14

In a large bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 15

Make the filling:

Step 16

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the remaining tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Step 17

Assemble the flautas:

Step 18

Place the tortillas on a work surface. Evenly divide the filling among the centers of the tortillas; tightly roll up each tortilla around the filling.

Step 19

Cook the flautas & serve your dish:

Step 20

In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!