eCook Meal
Refried Black Bean Taquitos
with avocado, charred corn & fresh coriander
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!
Serving guide
Choose your portion size.
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!
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!
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!
Red Onions - 2
Black Beans - 360g
Mexican Spice - 45ml
Walnuts - 45g
Wheat Flour Tortillas - 15
Corn - 150g
Cashew Nut Cream Cheese - 125ml
Jalapeño Relish - 60ml
Avocados - 2
Tomatoes - 3
Fresh Coriander - 12g
Limes - 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 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!
Red Onions - 2
Black Beans - 480g
Mexican Spice - 60ml
Walnuts - 60g
Wheat Flour Tortillas - 20
Corn - 200g
Cashew Nut Cream Cheese - 170ml
Jalapeño Relish - 80ml
Avocados - 2
Tomatoes - 4
Fresh Coriander - 15g
Limes - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R193.86
for 4 servings · R48.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Jalapeño Relish
- Mexican Spice
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Jalapeño Relish, Lime, Mexican Spice, Red Onion, Tomato, Walnut, Wheat Flour Tortilla
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?
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! 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.
What should be prepared from my kitchen to make Refried Black Bean Taquitos?
Avocado, Black Beans, Cashew Nut Cream Cheese, Corn, Fresh Coriander, Jalapeño Relish, Lime, Mexican Spice, Red Onion, Tomato, Walnut, Wheat Flour Tortilla
How many calories does Refried Black Bean Taquitos have?
1201 calories
How much fat content does Refried Black Bean Taquitos have?
grams