Chipotle Refried Lentil Flautas

with queso fresco and sour cream

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

We've all had the joy of the frozen dollar burrito, microwaved until just hot enough and then wolfed down to stave off starvation. This meal is that, but, let's say, 10 billion times better. Lentils are combined with spinach, garlic, chipotle seasoning, and gooey cheese and rolled in tortillas to make flautas. Crisped in a pan and topped with a tomato-y salsa (you can't get that in the frozen food aisle!), you'll never go back to your late-night snacks again.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 oz. Queso Fresco
  • 2 oz. Baby Spinach
  • 1 tsp. Chipotle Seasoning
  • ⅓ cup Red Lentils
  • Info
    2 oz. Sour Cream
  • 2 Garlic Cloves
  • 1 Jalapeño Pepper
  • 1 Roma Tomato
  • Info
    6 Small Flour Tortillas

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.

  • Nutrition (per serving)

  • Calories
    780
  • Carbohydrates
    69g
  • Fat
    43g
  • Protein
    29g
  • Sodium
    1437mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Lentils
    1

    Cook the Lentils

    Bring lentils and ¾ cup water to a boil in a medium pot. Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes. Don't worry if lentils are mushy; they will be mashed in a later step. While lentils cook, prepare ingredients.

  • Step 2 - Prepare Ingredients and Make Salsa
    2

    Prepare Ingredients and Make Salsa

    Core tomato and cut into ¼" dice. Mince garlic. Coarsely chop spinach. 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 ¼ tsp. salt. Set aside.

  • Step 3 - Make the Filling
    3

    Make the Filling

    Once lentils are finished cooking, increase heat to medium and add spinach, garlic, chipotle seasoning, and a pinch of 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.

  • Step 4 - Roll the Flautas
    4

    Roll the Flautas

    To make tortillas more pliable, wrap in a damp paper towel and microwave, 30 seconds. Lay tortillas on clean work surface. Divide filling equally in the center of each tortilla. Roll tortillas and place seam side down.

  • Step 5 - Fry the Flautas
    5

    Fry the Flautas

    Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Working in batches if necessary, add flautas to hot pan, seam side down, and cook until lightly browned, 2-3 minutes on two sides. 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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