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
Spinach and mushroom are a classic veggie filling for so many things, like your breakfast omelet, but these flautas really make the earthy spinach and umami mushrooms sing together. Chipotle sauce drizzled over, fresh tomatoes on top make their own unique harmony. This is almost too much “music” for one delicious dinner. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using Beyond sausage, break up until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. Serve protein on the side.
Prepare Ingredients and Make Toppings
Thinly slice mushrooms.
Coarsely chop spinach.
Mince cilantro (no need to stem).
Core tomato and cut into ¼" dice.
Combine sour cream and chipotle aioli (to taste) in a mixing bowl. Refrigerate until ready to serve.
In another mixing bowl, combine tomato, cilantro, and a pinch of salt and pepper. Set aside.
Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.
Add spinach and stir often until wilted, 1-2 minutes.
Stir in seasoning rub and a pinch of salt.
Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.
Fill the Flautas
Place tortillas on a clean work surface. Top one half of tortillas evenly with ⅔ the cheese (reserve remaining for garnish). Top cheese with filling.
Fold tortilla over filling, then roll tortilla. Place seam-side down and repeat with remaining tortillas.
Cook the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll flautas to the opposite side and cook until browned, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping flautas with tomato mixture, remaining cheese, and spicy chipotle sauce (to taste). Bon appétit!
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