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Cuban Style Black Bean Rolls

Cuban Style Black Bean Rolls

Snehal Vaidya
Cuban Style Black Bean Roll is a fusion of traditional cuban recipe dolled up in a cassava roll along with extra greens.. making it a perfect weeknight dinner or a packed lunch option
Prep Time 25 mins
Course Meals, Salad
Cuisine Indian

Equipment

  • Silver Foil

Ingredients
  

  • Canned Black Beans (approx 800 ml)
  • Onion - 1 (finely chopped)
  • Long Peppers - 1/2 (finely chopped)
  • Coconut Oil - 1 teaspoon
  • Olive oil - 2 teaspoons
  • Cayenne Pepper - 1/2 teaspoon
  • Onion Powder - 1 teaspoon
  • Apple Cider Vinegar - 1 tablespoon
  • Red Wine Vinegar - 1 teaspoon
  • Coconut Sugar - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Oregano - 1 teaspoon
  • Himalayan Sea Salt to taste
  • Button Mushrooms - 2 (finely chopped)
  • Baby Spinach - handful (finely chopped)
  • Himalayan Sea Salt to taste
  • Red chilli fakes 1/2 teaspoon
  • Black Pepper - 1 teaspoon
  • Cassava Flour Tortillas - 6
  • To garnish
  • Coriander leaves
  • Grated feta cheese

Instructions
 

  • Start by emptying the black beans can on a cooking bowl and leave them be on a simmering flame until we prepare the rest of the ingredients
  • To another cooking bowl add coconut oil and once the oil is adequately hot add in finely chopped onions with a pinch of salt and cook them until tender
  • After that add in chopped peppers and mix, them nicely and cook them for another 2-3 minutes until the peppers are tender
  • Now add Red Wine Vinegar, Apple Cider Vinegar, 1 teaspoon olive oil and a pinch of Himalayan salt and mix them for about 2-3 minutes until everything is well incorporated
  • Now take a portion of your black beans along with the liquid brine (about 3 big spoonfuls) that have been simmering for a while add it to the vinegary onion and pepper mixture..
  • Mash these beans into the onion and pepper mixture with the help of back your spoon to form a thicker sauce like consistency
  • After about 3-4 minutes the water will be absorbed and the sauce will have a thicker consistency.. add this sauce back to the rest of the beans and stir well to mix everything together and let them simmer by covering them for about 2 minutes
  • After 2 minutes turn the flame to medium high and add coconut sugar, cumin powder and oregano powder
  • Mix well and let the bean cook on a medium flame for 3 more minutes..
  • Your black beans will now have a thicker overall consistency. Turn off the gas and let them cool down.
  • On another skillet add a 1/2 a teaspoon coconut oil and add in finely chopped button mushrooms and spinach and season them with salt pepper and chilli flakes
  • Cook them until the mushrooms and spinach have wilted and have reduced to less than half its original size
  • Now take a silver foil and place the cassava roll on it with 70% of roll inside the foil
  • Spread the mushrooms, spinach mixture to form a base
  • Top it with the cuban black beans and garnish with coriander leaves and grated cheese
  • Prepare the rolls by rolling the silver foil at first grabbing cassava tortilla on the way

Video

Notes

The PPC Notes:

  1. If you don’t have canned beans buy the dry ones from the market, soak them overnight and cook them in the pressure cooker along with water and a pinch of salt the next day. Save the liquid brine that remains after cooking.
  2. You can precook the cassava rolls and store them in a freezer. Watch my video here.
Keyword Black Bean Rolls, Cuban Style Black Bean