Black bean and poblano flautas

Ingredients

• 1 red onion
• 1 poblano pepper
• 1 can (15 oz) black beans
• 1 roma tomato
• 2 scallions
• 1 lime
• 6 tortillas
• 1/2 cup pepper jack cheese
• 4 tbsp oil
• 1 tbsp butter
• 1 tsp olive oil
• salt
• guacamole
• sour cream
• hot sauce
• garlic powder
• cumin
• chili powder

Directions

1. Prep: Wash and dry produce.
   1. Halve, peel, and thinly slice onion.
   2. Core, deseed, and dice poblano into 1/2 inch pieces.
   3. Drain beans over a small bowl, reserving liquid.
   4. Finely dice tomato.
   5. Trim and thinly slice scallions.
   6. Halve lime.
2. Pico de Gallo: In a separate srnall bowl, combine tomato, scallions, a large squeeze of lime juice, and a drizzle of olive oil.
   1. Season with salt and pepper.
3. Filling: Heat a drizzle of oil in a large pan over medium-high heat.
   1. Add poblano and onion; cook until just softened, 5-6 minutes.
   2. Add garlic powder, cumin, and chili powder, and half the beans. Cook, stirring, until fragrant and warmed through, 2-3 minutes.
   3. Season with salt and pepper. Remove pan from heat.
4. Beans: Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes.
   1. Add 1/4 cup reserved bean liquid. Let simmer until warmed through, 1-2 minutes.
   2. Reduce heat to low and stir in 1 tbsp butter.
   3. Remove pot from heat, then mash beans with a potato masher or fork until mostly smooth.
5. Assemble: Spread tortillas with mashed beans.
   1. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack.
   2. Roll up tortillas, starting with filled side, and place seam sides down on a plate.
6. Cook: Wash out pan used for filling.
   1. Heat a large drizzle of oil in same pan over medium-high heat. Place flautas seam sides down in pan.
   2. Cook, carefully turning so they stay intact, until golden brown and crispy, 1-2 minutes per side.
7. Serve: Divide flautas between plates and top with guacamole, pico de gallo, sour cream, and hot sauce.