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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meat lovers! If using protein, coo in a large non-stick pan over medium-high heat with 2 tsp. olive oil. If using whole chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Cook 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 until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Cook until ribeye reaches minimum internal temperature, 4-6 minutes per side. Halve to serve
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.
Prepare Ingredients and Make Salsa
Core tomato and cut into ¼" dice.
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.
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 until combined.
Roll the Flautas
To make tortillas more pliable, wrap in a damp paper towel and microwave until warm, 30-60 seconds.
Lay tortillas on a clean work surface. Divide filling equally in the center of each tortilla.
Tuck one tortilla end under filling and roll. Place seam side down.
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 with your hands if needed), and salsa. Bon appétit!
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