White Bean & Pepper Flautas with Tomatillo Sour Cream & Cabbage Slaw

Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Cut out and discard the core of the cabbage; thinly slice the leaves. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sour cream and half the tomatillo sauce; season with salt and pepper.

Step 2

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

Step 3

3 Make the filling In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 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 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, 2 to 3 minutes, or until thickened. Transfer to a bowl. Stir in the grated cheese. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Step 4

4 Assemble the flautas Place the tortillas on a work surface. Evenly divide the filling (you may have extra) among the centers of the tortillas; tightly roll up each tortilla around the filling.

Step 5

5 Cook the flautas & serve your dish In the same pan, heat a thin layer of oil on medium until hot. Working in batches if necessary, 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 before serving. Serve the cooked flautas with the slaw. Serve the tomatillo sour cream and remaining lime wedges on the side. Enjoy!