Beef Flautas Supreme with Pico De Gallo & Lime Crema
Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas full of Zesty beef, beans, corn & Mexican cheese for perfectly golden results—topped with pico de gallo & lime crema. Yes, you really can have it all.
IN THE KIT
12 ozground beef
4 ozblack beans
4 ozorganic corn
2 oztomato paste
4 ozcarrot/lettuce blend
3 oztaco spice blend
8 ozcheese blend
4 ozlime crema
Kitchen Items Needed
Cutting board & knife
Baking sheet/sheet pan
Adjust rack to middle position, preheat oven to 425°;
Line a baking sheet with foil, brush with oil or coat with nonstick spray;
Halve, peel & thinly slice onion;
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onions, cook for 3 minutes. Add beef, tomato paste, taco spice; cook, breaking up meat into pieces, until beef is browned & onion is softened, 4-6 minutes. Stir in black beans, corn. Turn off the heat.
Meanwhile, drizzle tortillas with olive oil, brush or rub to completely coat.
Place tortillas on a clean work surface. Once beef filling is done, add beef filling to one side of each tortilla, then sprinkle each with Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas.
Place seam sides down on prepared sheet. Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden brown & crispy, 8-12 minutes.
Slice lime into wedges. Shred carrot, chop lettuce.
Divide flautas between plates. Top with shredded carrots, lettuce, pico de gallo, lime crema.