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: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • 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, 7-9 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 ¼" 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 ¼ tsp. salt. Set aside.

  • 3

    Make the Filling

    Once lentils are finished cooking, increase heat to medium and add spinach, garlic, chipotle seasoning, and ¼ 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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