With this UCOOK recipe, you will want to make every day Taquito Thursday! These crispy & spicy bean-stuffed mini rotis are sided with a vibrant cucumber & charred corn salad and a yummy jalapeño cashew cream sauce to dunk to your heart’s desire. A must-have Mexican dish for any Chef!
Refined Black Bean Taquitos
Refined Black Bean Taquitos
with cucumber, charred corn & fresh chives
Hands on Time: 25 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Beans
- Cashew Nut Cream Cheese
- Corn
- Cucumber
- Fresh Chives
- Jalapeño Relish
- Lemon Juice
- NOMU Mexican Spice Blend
- Onion
- Onions
- Rotis
- Tomato
- Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SPICE IT UP
Preheat the oven to 200°C. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the drained beans, 50ml of water, and the NOMU spice blend. Cover and simmer until the beans have softened slightly, 5-7 minutes. Remove from the heat, season, and add the chopped Walnuts.
GET THE BEANS ROLLING
Place the Rotis in a single layer on a chopping board. Place 2-3 tbsp of the refined bean mixture down the centre of each roti in a straight line (you may have some filling left over!). Roll up each roti tightly so that it resembles a cylinder with the filling inside. Place on a baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RELISH THE RELISH
In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste), and seasoning.
RAINBOW SALSA
In a bowl, combine the diced Cucumber, the diced tomatoes, the charred corn, ½ the chopped chives, the remaining onion, the lemon juice, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refined bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling. Sprinkle over the remaining chives. Well done, Chef!
SPICE IT UP
Preheat the oven to 200°C. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the drained beans, 100ml of water, and the NOMU spice blend. Cover and simmer until the beans have softened slightly, 5-7 minutes. Remove from the heat, season, and add the chopped Walnuts.
GET THE BEANS ROLLING
Place the Rotis in a single layer on a chopping board. Place 2-3 tbsp of the refined bean mixture down the centre of each roti in a straight line (you may have some filling left over!). Roll up each roti tightly so that it resembles a cylinder with the filling inside. Place on a baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
RELISH THE RELISH
In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste), and seasoning.
RAINBOW SALSA
In a bowl, combine the diced Cucumber, the diced tomatoes, the charred corn, ½ the chopped chives, the remaining onion, the lemon juice, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refined bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling. Sprinkle over the remaining chives. Well done, Chef!
SPICE IT UP
Preheat the oven to 200°C. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 4-6 minutes (shifting occasionally). Add the drained beans, 150ml of water, and the NOMU spice blend. Cover and simmer until the beans have softened slightly, 5-7 minutes. Remove from the heat, season, and add the chopped Walnuts.
GET THE BEANS ROLLING
Place the Rotis in a single layer on a chopping board. Place 2-3 tbsp of the refined bean mixture down the centre of each roti in a straight line (you may have some filling left over!). Roll up each roti tightly so that it resembles a cylinder with the filling inside. Place on a baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RELISH THE RELISH
In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste), and seasoning.
RAINBOW SALSA
In a bowl, combine the diced Cucumber, the diced tomatoes, the charred corn, ½ the chopped chives, the remaining onion, the lemon juice, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refined bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling. Sprinkle over the remaining chives. Well done, Chef!
SPICE IT UP
Preheat the oven to 200°C. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 6-8 minutes (shifting occasionally). Add the drained beans, 200ml of water, and the NOMU spice blend. Cover and simmer until the beans have softened slightly, 5-7 minutes. Remove from the heat, season, and add the chopped Walnuts.
GET THE BEANS ROLLING
Place the Rotis in a single layer on a chopping board. Place 2-3 tbsp of the refined bean mixture down the centre of each roti in a straight line (you may have some filling left over!). Roll up each roti tightly so that it resembles a cylinder with the filling inside. Place on a baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
CHAR THE Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RELISH THE RELISH
In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste), and seasoning.
RAINBOW SALSA
In a bowl, combine the diced Cucumber, the diced tomatoes, the charred corn, ½ the chopped chives, the remaining onion, the lemon juice, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refined bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling. Sprinkle over the remaining chives. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Refined Black Bean Taquitos?
The preparation time for Refined Black Bean Taquitos with cucumber, charred corn & fresh chives is between 25 and 50 minutes.
What is the total time required to make Refined Black Bean Taquitos with cucumber, charred corn & fresh chives?
The total time required to make Refined Black Bean Taquitos with cucumber, charred corn & fresh chives is between 40 and 60 minutes.
How many servings does Refined Black Bean Taquitos provide?
4 servings
What are the main ingredients in Refined Black Bean Taquitos?
Black Beans, Cashew Nut Cream Cheese, Corn, Cucumber, Fresh Chives, Jalapeño Relish, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Rotis, Tomato, Tomatoes, Walnuts
What is the nutritional information of Refined Black Bean Taquitos?
Calories: 775, Carbs: 112 grams, Fat: grams, Protein: 24.4 grams, Sugar: 22.8 grams, Salt: 1437 grams
How do I prepare Refined Black Bean Taquitos?
RELISH THE RELISH: In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste), and seasoning. BUEN PROVECHO!: Pile up the refined bean taquitos. Side with the charred corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling. Sprinkle over the remaining chives. Well done, Chef! RAINBOW SALSA: In a bowl, combine the diced cucumber, the diced tomatoes, the charred corn, ½ the chopped chives, the remaining onion, the lemon juice, and seasoning. Mix until fully combined. CHAR THE CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GET THE BEANS ROLLING: Place the rotis in a single layer on a chopping board. Place 2-3 tbsp of the refined bean mixture down the centre of each roti in a straight line (you may have some filling left over!). Roll up each roti tightly so that it resembles a cylinder with the filling inside. Place on a baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes. SPICE IT UP: Preheat the oven to 200°C. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the drained beans, 100ml of water, and the NOMU spice blend. Cover and simmer until the beans have softened slightly, 5-7 minutes. Remove from the heat, season, and add the chopped walnuts.
What should be prepared from my kitchen to make Refined Black Bean Taquitos?
Black Beans, Cashew Nut Cream Cheese, Corn, Cucumber, Fresh Chives, Jalapeño Relish, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Rotis, Tomato, Tomatoes, Walnuts
How many calories does Refined Black Bean Taquitos have?
775 calories
How much fat content does Refined Black Bean Taquitos have?
grams
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