What are the main ingredients in Refined Black Bean Taquitos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Refined Black Bean Taquitos

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

with cucumber, charred corn & fresh chives

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Onion - 1
Black Beans - 120g
NOMU Mexican Spice Blend - 5ml
Walnuts - 10g
Rotis - 5
Corn - 50g
Cashew Nut Cream Cheese - 30ml
Jalapeño Relish - 10ml
Cucumber - 50g
Tomato - 1
Fresh Chives - 3g
Lemon Juice - 5ml

Download the Recipe

Serves 2

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!

Onion - 1
Black Beans - 240g
NOMU Mexican Spice Blend - 10ml
Walnuts - 20g
Rotis - 10
Corn - 100g
Cashew Nut Cream Cheese - 60ml
Jalapeño Relish - 20ml
Cucumber - 100g
Tomatoes - 2
Fresh Chives - 5g
Lemon Juice - 10ml

Download the Recipe

Serves 3

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!

Onions - 2
Black Beans - 360g
NOMU Mexican Spice Blend - 15ml
Walnuts - 30g
Rotis - 15
Corn - 150g
Cashew Nut Cream Cheese - 90ml
Jalapeño Relish - 30ml
Cucumber - 150g
Tomatoes - 3
Fresh Chives - 8g
Lemon Juice - 15ml

Download the Recipe

Serves 4

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!