Black Bean & Green Pepper Flautas

🥘 Ingredients

• Pepper Jack cheese
  1 c
• black beans
  2
• butter
  1 tbsp
• cooking oil
  4 tsp
• flour tortillas
  12
• guacamole
  1/2 c
• lime
  1
• long green pepper
  2
• olive oil
  1 tsp
• pepper
• salt
• scallions
  4
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• tomato
  2
• yellow onion (thinly sliced)
  2

🍳 Cookware

• small bowl
• small bowl
• large pan
• small pot
• potato masher

1. 

   1

   Wash and dry produce. Finely dice tomato . Trim and thinly slice scallions . Halve lime . Halve, peel, and thinly slice yellow onion . Core, deseed, and cut long green pepper into ½-inch pieces. Drain black beans over a small bowl , reserving liquid. In a separate small bowl , combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil . Season with salt and pepper .

   tomato: 2, scallions: 4, lime: 1, yellow onion: 2 (thinly sliced), long green pepper: 2, black beans: 2, olive oil: 1 tsp, salt, pepper
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until just softened, ⏱️ 6 minutes . Add southwest spice blend and half the beans (you'll use the rest later). Cook, stirring, until fragrant and warmed through, ⏱️ 3 minutes . Season with salt and pepper . Remove from heat.

   cooking oil: 4 tsp, southwest spice blend: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, ⏱️ 3 minutes . Add ¼ cup reserved bean liquid. Simmer until warmed through, ⏱️ 2 minutes . Reduce heat to low and stir in butter until melted. Remove pot from heat; mash beans with a potato masher until mostly smooth. Season with plenty of salt and pepper .

   butter: 1 tbsp, salt, pepper
4. 

   4

   Spread flour tortillas with the mashed beans. Place a small amount of the onion-pepper filling on one half of each tortilla, then sprinkle with Pepper Jack cheese . Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on a plate or work surface. Wash out pan.

   flour tortillas: 12, Pepper Jack cheese: 1 c
5. 

   5

   Heat a large drizzle of oil in the same pan over medium-high heat. Add flautas, seam sides down. Cook, turning carefully so they stay intact, until golden brown and crispy, ⏱️ 2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.
6. 

   6

   Divide flautas between plates and top with guacamole , the pico de gallo, and sour cream . (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime half into wedges and serve on the side.

   guacamole: 1/2 c, sour cream: 6 tbsp