Refried Black Bean Taquitos

Name: Refried Black Bean Taquitos
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Avocado; Avocados; Black Beans; Cashew Nut Cream Cheese; Corn; Fresh Coriander; Jalapeño Relish; Lime; Limes; Mexican Spice; Red Onion; Red Onions; Tomato; Tomatoes; Walnuts; Wheat Flour Tortillas

With this UCOOK recipe, you will want to make every day Taquitos Thursdays! These crispy and spicy bean-stuffed tortillas are sided with fresh avo, a vibrant corn salad and yummy sauce to dunk to your heart’s desire. A must-have Mexican dish for any Chef!

Refried Black Bean Taquitos

with avocado, charred corn & fresh coriander

4.6

15 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

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, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the drained beans, 50ml of water, and the Mexican Spice. Cover with the lid and leave to simmer for 5-7 minutes until the beans have softened slightly. Remove from the heat and add the chopped Walnuts.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsps of the refried beans mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake for 10-12 minutes until golden and starting to crisp.
CHAR THE Corn
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese, the Jalapeño Relish (to taste) and season.
COLOURFUL SALSA
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl along with the diced Tomatoes, the charred Corn, ½ the picked coriander, the remaining onion, the juice of 1 Lime wedge, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refried bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling and a Lime wedge. Sprinkle over the remaining coriander. Well done, Chef!

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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, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the drained beans, 100ml of water, and the Mexican Spice. Cover with the lid and leave to simmer for 5-7 minutes until the beans have softened slightly. Remove from the heat and add the chopped Walnuts.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsps of the refried beans mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake for 10-12 minutes until golden and starting to crisp.
CHAR THE Corn
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese, the Jalapeño Relish (to taste) and season.
COLOURFUL SALSA
Halve the Avocado and remove the pip. Scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl along with the diced Tomatoes, the charred Corn, ½ the picked coriander, the remaining onion, the juice of 2 Lime wedges, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refried bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling and a Lime wedge. Sprinkle over the remaining coriander. Well done, Chef!

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, add ¾ of the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the drained beans, 150ml of water, and the Mexican Spice. Cover with the lid and leave to simmer for 5-7 minutes until the beans have softened slightly. Remove from the heat and add the chopped Walnuts.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsps of the refried beans mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake for 10-12 minutes until golden and starting to crisp.
CHAR THE Corn
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese, the Jalapeño Relish (to taste) and season.
COLOURFUL SALSA
Halve the Avocados and set aside one of the halves containing the pip for another meal. Scoop out the Avocado flesh and cut into bite-sized chunks. Place in a bowl along with the diced Tomatoes, the charred Corn, ½ the picked coriander, the remaining onion, the juice of 3 Lime wedges, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refried bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling and a Lime wedge. Sprinkle over the remaining coriander. Well done, Chef!

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, add ¾ of the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the drained beans, 200ml of water, and the Mexican Spice. Cover with the lid and leave to simmer for 5-7 minutes until the beans have softened slightly. Remove from the heat and add the chopped Walnuts.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsps of the refried beans mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake for 10-12 minutes until golden and starting to crisp.
CHAR THE Corn
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese, the Jalapeño Relish (to taste) and season.
COLOURFUL SALSA
Halve the Avocados and remove the pips. Scoop out the Avocado flesh and cut into bite-sized chunks. Place in a bowl along with the diced Tomatoes, the charred Corn, ½ the picked coriander, the remaining onion, the juice of 4 Lime wedges, and seasoning. Mix until fully combined.
BUEN PROVECHO!
Pile up the refried bean taquitos. Side with the charred Corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling and a Lime wedge. Sprinkle over the remaining coriander. Well done, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Refried Black Bean Taquitos?

The preparation time for Refried Black Bean Taquitos with avocado, charred corn & fresh coriander is between 20 and 35 minutes.

What is the total time required to make Refried Black Bean Taquitos with avocado, charred corn & fresh coriander?

The total time required to make Refried Black Bean Taquitos with avocado, charred corn & fresh coriander is between 30 and 45 minutes.

How many servings does Refried Black Bean Taquitos provide?

4 servings

What are the main ingredients in Refried Black Bean Taquitos?

Avocado, Avocados, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Jalapeño Relish, Lime, Limes, Mexican Spice, Red Onion, Red Onions, Tomato, Tomatoes, Walnuts, Wheat Flour Tortillas

What is the nutritional information of Refried Black Bean Taquitos?

Calories: 1201, Carbs: 140 grams, Fat: grams, Protein: 34.3 grams, Sugar: 24.2 grams, Salt: 1756 grams

How do I prepare Refried Black Bean Taquitos?

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, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the drained beans, 100ml of water, and the Mexican spice. Cover with the lid and leave to simmer for 5-7 minutes until the beans have softened slightly. Remove from the heat and add the chopped walnuts. GET ROLLIN’: Place the tortillas in a single layer on a chopping board. Place 2-3 tbsps of the refried beans mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake for 10-12 minutes until golden and starting to crisp. CHAR THE CORN: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the cashew cream cheese, the jalapeño relish (to taste) and season. COLOURFUL SALSA: Halve the avocado and remove the pip. Scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl along with the diced tomatoes, the charred corn, ½ the picked coriander, the remaining onion, the juice of 2 lime wedges, and seasoning. Mix until fully combined. BUEN PROVECHO!: Pile up the refried bean taquitos. Side with the charred corn salad. Serve with the jalapeño cashew cream for dunking. Side with any remaining filling and a lime wedge. Sprinkle over the remaining coriander. Well done, Chef!

What should be prepared from my kitchen to make Refried Black Bean Taquitos?

Avocado, Avocados, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Jalapeño Relish, Lime, Limes, Mexican Spice, Red Onion, Red Onions, Tomato, Tomatoes, Walnuts, Wheat Flour Tortillas