Express
Black Bean and "Ques-Oh So Good!" Flautas
with corn and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 15½ oz. Black Beans
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12 Small Flour Tortillas
- 6 oz. Mixed Diced Peppers
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6 oz. Shredded Cheddar-Jack Cheese
- 5 oz. Corn Kernels
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4 oz. Cream Cheese
- 4 oz. Fire Roasted Salsa
- 2 tsp. Taco Seasoning
- 1½ tsp. Amarillo Seasoning
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.
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Nutrition (per serving) ZqwXGNOG
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Calories770
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Carbohydrates95g
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Net Carbs90g
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Fat31g
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Protein27g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start Filling and Heat Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add diced peppers to hot pan and stir occasionally until peppers start to soften, 3-5 minutes.
Add corn and stir occasionally until heated through, 2-3 minutes.While vegetables cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, amarillo seasoning, and 2 tsp. olive oil in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. Set aside. -
2 Finish the Filling
Drain and rinse beans.
Add beans, cream cheese, and taco seasoning to hot pan with vegetables. Stir often, lightly mashing beans, until heated through and cream cheese is melted and combined, 1-2 minutes.Remove from burner. Stir in half the shredded cheese (reserve remaining for tortillas). -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Evenly divide filling and remaining shredded cheese among tortillas, placing in center. Fold one tortilla end over filling and cheese and roll tightly. Place seam-side down on prepared baking sheet.Spray with cooking spray. -
4 Broil Flautas and Finish Dish
Broil flautas under hot broiler until crispy and browned, 1-2 minutes.
Don't text and broil! Keep an eye on oven as flautas may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, serving salsa (to taste) on the side for dipping. Bon appétit!
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