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

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.

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thinly slice mushrooms. Coarsely chop spinach. Mince cilantro, leaves and stems. Core tomato and cut into ¼" dice. Combine sour cream and chipotle mayonnaise (to taste) in a mixing bowl. Refrigerate until plating. In another mixing bowl, combine tomatoes, cilantro, and a pinch of salt and pepper. Set aside.

  • Step 2 - Make the Filling

    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. Wipe pan clean and reserve.

  • Step 3 - Fill the Flautas

    Fill the Flautas

    Place tortillas on a clean work surface. Divide cheddar-jack cheese evenly among tortillas on half the tortilla. Top cheese with filling. Roll tortillas and place seam side down.

  • Step 4 - Cook the Flautas

    Cook the Flautas

    Return pan used cook filling to medium heat and add 1 Tbsp. olive oil. Place flautas in pan, seam side down. Cook until browned on one side, 2-3 minutes. Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, serving flautas on chipotle cream and topping with marinated tomatoes and queso fresco. Bon appétit!

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