Meal Kit
Cheesy Mushroom and Spinach Flautas
with chipotle crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Spinach and mushroom are a classic veggie filling for so many things, like your breakfast omelet, but these flautas really make the earthy spinach and umami mushrooms sing together. Chipotle crema drizzled over and fresh tomatoes on top make their own unique harmony. This is almost too much “music” for one delicious dinner. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 8 oz. Cremini Mushrooms
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6 Small Flour Tortillas
- 1 Roma Tomato
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3 oz. Shredded Cheddar-Jack Cheese
- 1 Lime
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2 oz. Chipotle Crema
- 2 oz. Baby Spinach
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4aG0O4
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Calories550
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Carbohydrates51g
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Net Carbs47g
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Fat32g
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Protein21g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts or diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flautas as desired.
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1 Prepare Ingredients and Make Tomato Mixture
Thinly slice mushrooms.
Coarsely chop spinach.Core tomato and cut into 1/4" dice.Halve lime. Cut one half into wedges and juice the other half.Mince cilantro (no need to stem).In a mixing bowl, combine 1 tsp. lime juice, tomatoes, cilantro, and a pinch of salt and pepper. Set aside. -
2 Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.
Add spinach and stir often until wilted, 1-2 minutes.Stir in chile and cumin rub and a pinch of salt.Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve. -
3 Fill the Flautas
Place tortillas on a clean work surface. Top tortillas with 2/3 the cheese (reserve remaining for garnish), placing evenly on one half. Top cheese with filling.
Fold tortilla over filling, then roll tortilla. Place seam-side down and repeat with remaining tortillas. -
4 Cook the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
If pan is dry, replenish oil. Gently roll flautas to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping flautas with tomato mixture, remaining cheese, and crema. Squeeze lime wedges over flautas to taste. Bon appétit!
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