Meal Kit
Chipotle Refried Pinto Bean Flautas
with queso fresco and sour cream
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
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. Pinto beans 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)
- 15 oz. Pinto Beans
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6 Small Flour Tortillas
- 1 Roma Tomato
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2 oz. Sour Cream
- 2 oz. Baby Spinach
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2 oz. Shredded Mozzarella
- 1 Jalapeno Pepper
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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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Calories770
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Carbohydrates89g
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Net Carbs70g
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Fat32g
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Protein31g
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Sodium1780mg
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry and on a clean cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, pat dry. Coarsely chop, then separate pieces. Stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flautas as desired.
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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 tomatoes, jalapeño (to taste), and 1/4 tsp. salt. Set aside. -
2 Start the Filling
Place a small pot over medium heat and add 2 tsp. olive oil. Add garlic and chipotle seasoning (to taste) to hot pot and cook until fragrant, 30-60 seconds.
Add beans, 1/4 cup water, and 1/4 tsp. salt. Bring to a simmer.Once simmering, cover and cook, 5 minutes.Carefully uncover and coarsely mash until chunky. Cook undisturbed until water is mostly evaporated, 2-3 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
3 Finish the Filling
Add spinach to hot pot. Stir occasionally until wilted, 1-2 minutes.
Remove from burner and stir in mozzarella until combined. -
4 Assemble 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 over 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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