No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Beef Flautas With Black Bean Puree, Roasted Pepper Salsa And Cilantro Cream

  • Yield: 2 servings


  • 1 pound flank steak
  • 3 tablespoons olive oil
  • 1/4 cup Southwest seasoning mix
  • 1/2 cup chopped onions
  • 2 teaspoons minced fresh seeded jalapeno
  • 2 teaspoons minced garli, plus 1 teaspoon
  • 1 cup black beans, soaked over night and drained
  • 1/2 cup fresh chopped cilantro
  • 4 cups chicken stock
  • Cumin to taste
  • 1 roasted poblano pepper, julienne
  • 1 roasted ancho pepper, julienne
  • 1 roasted jalapeno, minced
  • 1 roasted yellow pepper, julienne
  • 1 roasted red pepper, julienne
  • 1/2 small red onion, julienne
  • Juice of one lemon
  • Juice of one lime
  • 1 cup grated Pepper Monterey Jack cheese
  • 8 large corn tortillas, covered with a damp cloth
  • 1 cup sour cream
  • 2 tablespoons tequila
  • Salt and pepper
  • 2 tablespoons chopped chives
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers


  • Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and Southwest seasoning mix. Place on the grill and cook for 3-4 minutes on each side for medium-rare. Remove from the grill and allow to rest. For the black bean puree: In a sauce pot, heat 2 tablespoons of the olive oil. Sauté the onions for 1 minute. Add the jalapenos, 1 teaspoon minced garlic, black beans, and 1/4 cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper. For the salsa: In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper. For the flautas, using a french knife, julienne the flank steak Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The flautas should resemble an over-sized pencil shape) Fry 3-4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwest seasoning mix. In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.

Recipe Details