Spinach and Mushroom Flautas

with spicy chipotle cream

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, 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

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)

  • Info
    2 oz. Sour Cream
  • Info
    1.26 oz. Chipotle Light Mayo
  • 2 tsp. Chile and Cumin Rub
  • Info
    6 Small Flour Tortillas
  • 2 oz. Baby Spinach
  • Info
    1 oz. Queso Fresco
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Roma Tomato
  • ¼ oz. Cilantro
  • 10 oz. Cremini Mushrooms

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
    685
  • Carbohydrates
    59g
  • Fat
    41g
  • Protein
    22g
  • Sodium
    1673mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Thinly slice mushrooms. Coarsely chop spinach. Mince cilantro (no need to stem). Core tomato and cut into ¼" 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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