These were super satisfying and something different for a Taco Tuesday. A lot of flavor with pretty basic ingredients.
Hello Fresh continues to be my savior during this time of recovery. Obviously not having to go to the grocery to great, but being able to prep ingredients for the hubby ahead of so he can do the majority of standing helps us share the burden.
Source: Hello Fresh | Serves: 2 (I'd say 3 for lunch) | Time: 30 min
1 yellow onion
1 poblano pepper
1 can black #beans
1 roma tomato
1 tbsp Southwest Spice Blend (Penzey's has an equivalent)
6 flour tortillas
½ cup pepperjack cheese
4 tbsp guacamole
4 tbsp sour cream
4 tsp cooking oil
1 tbsp vegan butter
1 tsp EVO
Wash and dry produce. Finely dice tomato. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut poblano into ½-inch pieces. Drain beans over a small bowl, reserving liquid. In a separate small bowl, combine tomato, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; cook, stirring occasionally, 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 from heat.
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. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tbsp vegan butter until melted. Remove pot from heat; mash beans until mostly smooth. Season with plenty of salt and pepper.
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. Maybe use toothpicks to keep them better bound. Place, seam sides down, on a plate. Wash out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, carefully turning so they stay intact, until golden brown and crispy, 1-2 minutes per side.
Divide flautas between plates and top with guacamole, tomato, and sour cream. Cut remaining lime half into wedges and serve on the side.