Meal Kit
Chipotle Refried Lentil Flautas
with queso fresco and sour cream
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 6 Small Flour Tortillas
- 1 Roma Tomato
- ⅓ cup Red Lentils
- 2 oz. Baby Spinach
- 2 oz. Queso Fresco
- 2 oz. Shredded Mozzarella
- 2 oz. Sour Cream
- 1 Jalapeno Pepper
- 2 Garlic Clove
- 1 tsp. Chipotle Seasoning
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)
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Calories670
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Carbohydrates69g
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Net Carbs61g
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Fat30g
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Protein28g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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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Meat lovers! If using whole chicken breasts, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat until browned and chicken reaches minimum internal temperature, 5-7 minutes per side. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes. If using ground pork, combine with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes. Top flautas with proteins, or serve on the side.
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1 Cook the Lentils
Bring lentils and 3/4 cup water to a boil in a medium pot.
Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-9 minutes.Don't worry if lentils are mushy; they will be mashed in a later step.While lentils cook, prepare ingredients. -
2 Prepare Ingredients and Make Salsa
Core tomato and cut into 1/4" dice.
Coarsely chop spinach.Mince garlic.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine tomato, jalapeño (to taste), and 1/4 tsp. salt. Set aside. -
3 Make the Filling
Once lentils are finished cooking, increase heat to medium and add spinach, garlic, chipotle seasoning, and 1/4 tsp. salt. If pot is completely dry, add 1 Tbsp. water.
Stir occasionally until spinach is wilted, 3-5 minutes.Lentils will mash as ingredients combine.Remove from burner and stir in mozzarella. -
4 Roll the Flautas
To make tortillas more pliable, wrap in a damp paper towel and microwave until warm, 30 seconds.
Lay tortillas on a clean work surface. Divide filling equally in the center of each tortilla.Roll tortillas and place seam-side down. -
5 Fry Flautas and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Gently roll to opposite side and cook until browned, 2-3 minutes. Replenish olive oil if necessary.Remove from burner.Plate dish as pictured on front of card, garnishing with sour cream, queso fresco (crumbling if necessary), and salsa. Bon appétit!
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