Meal Kit
Spinach and Mushroom Flautas
with spicy chipotle cream
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Nigel Palmer
Spinach and mushroom are a classic veggie filling for so many things, like your classic omelet, but these flautas really make the earthy spinach and umami mushrooms sing together. Two cheeses, cheddar inside and queso fresco outside, make their own unique harmony. Chipotle mayonnaise drizzled over, fresh tomatoes on top… 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!
In Your Box (serves 2)
- 10 oz. Cremini Mushrooms
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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 Cheddar-Jack Cheese
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1.26 oz. Chipotle Aioli
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1 oz. Queso Fresco
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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) pOMbXJ3X
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Calories680
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Carbohydrates60g
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Net Carbs56g
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Fat41g
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Protein21g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 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, cook in large non-stick pan, then transfer to a plate before cooking vegetables in Step 2. Top flautas with filling, or serve on the side. If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using ground pork, combine with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes.
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1 Prepare the Ingredients
Thinly slice mushrooms.
Coarsely chop spinach.Mince cilantro (no need to stem).Core tomato and cut into 1/4" dice.Combine sour cream and chipotle mayonnaise (to taste) in a mixing bowl. Refrigerate until ready to serve.In another mixing bowl, combine tomatoes, cilantro, and a pinch of salt and pepper. Set aside. -
2 Make the Filling
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.
Add spinach and cook until wilted, 1-2 minutes.Stir in chile and cumin rub and a pinch of salt. Remove from burner. Transfer filling to a plate.Wipe pan clean and reserve. -
3 Fill the Flautas
Place tortillas on a clean work surface. Divide cheddar-jack cheese evenly among tortillas on one half. Top cheese with filling.
Roll tortillas and place seam-side down. -
4 Cook the Flautas
Return pan used to cook filling to medium heat and add 1 Tbsp. 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 flatuas to the opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping flautas with tomato mixture, queso fresco, and chipotle cream. Bon appétit!
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