Meal Kit
Chipotle Refried Pinto Bean 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)
- 15 oz. Pinto Beans
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 2 oz. Baby Spinach
- 2 oz. Sour Cream
- 2 oz. Shredded Mozzarella
- 1 Jalapeno Pepper
- 1 oz. Queso Fresco Crumbles
- 2 Garlic Cloves
- 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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Calories650
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Carbohydrates68g
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Net Carbs56g
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Fat32g
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Protein25g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small 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 adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to flautas as desired, or serve on side.
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1 Prepare Ingredients and Make Salsa
Core tomato and cut into 1/4" dice.
Coarsely chop spinach.Drain beans in a wire-mesh strainer and rinse.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. -
2 Make the Refried Beans
Place a small pot over medium heat and add 2 tsp. olive oil. Add garlic and seasoning blend to hot pot and cook until fragrant, 30-60 seconds.
Add 3/4 cup beans (the rest are yours to do with as you please!), 1/4 cup water, and a pinch of salt. Bring to a simmer.Once simmering, cover and cook, 5 minutes.Carefully, uncover and coarsely mash until chunky. Then cook undisturbed until water is mostly evaporated, 2-3 minutes. -
3 Make the Filling
Add spinach to hot pot. Stir occasionally until wilted, 1-2 minutes.
Remove from burner and stir in mozzarella until combined. -
4 Roll the Flautas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Place 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 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 salsa, queso fresco (crumbling if necessary), and sour cream. Bon appétit!
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