Meal Kit

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

Vegetarian
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
    1 oz. Queso Fresco
  • 1 Roma Tomato
  • 1 Jalapeño Pepper
  • Info
    2 oz. Sour Cream
  • ⅓ cup Red Lentils
  • 1 tsp. Chipotle Seasoning
  • Info
    2 oz. Shredded Mozzarella

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
    636
  • Carbohydrates
    70g
  • Fat
    27g
  • Protein
    26g
  • Sodium
    1441mg

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

  • 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

  1. 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. 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. 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 until combined.

  4. 4

    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.

  5. 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 with your hands if needed), and salsa. Bon appétit!

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