Black Bean & Green Pepper Flautas
with Cucumber-Tomato Pico de Gallo
Cooking time
25 minutes
Servings
2/4
Calories
480 /serving
With a few simple twists and turns, a tempting tortilla dinner lands on the table. Flautas—named for their flute-like shape—keep their delectable filling tightly under wraps as they bake in the oven, finishing with a cheesy mozzarella broil. Each package is stuffed with mashed black beans and chopped green pepper zippy with lime zest and a lively Mexican-themed spice blend. A cool pico de gallo, crunchy with cuke, perks up the plates.
We will send you:
- 1 Cucumber
- 1 Lime
- 1 Tomato
- 1 Green pepper
- 540ml Black beans (canned)
- 60g Grated mozzarella
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Zester
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Basting brush
Medium baking dish
Total Fat
18 g
Saturated Fat
7 g
Sodium
1190 mg
Total Carb
65 g
Sugars
7 g
Protein
24 g
Fibre
17 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Drain and rinse the black beans; coarsely mash. Small-dice the tomato and cucumber. Core and small-dice the green pepper.
Make the filling
In a large bowl, combine the black beans, lime zest, green pepper, ½ the lime juice, the spices and S&P.
Prepare & bake the flautas
Place the tortillas on a dry work surface. Divide the filling between the tortillas and tightly roll up. In a medium baking dish drizzled with oil, arrange the flautas, seam-sides down, and brush with oil. Bake, 8 to 10 min., until golden brown. Remove from the oven and switch the oven to broil. Top with the cheese. Broil, 1 to 2 min., until the cheese has melted.
Make the pico de gallo
In a medium bowl, combine the tomato, cucumber, remaining lime juice, a drizzle of olive oil and S&P.
Plate your dish
Divide the flautas (halve beforehand if desired) between your plates. Top with a spoonful of the pico de gallo. Serve the remaining pico de gallo on the side. Bon appétit!
