In a saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon of the minced garlic, black beans, and 1/4 cup of the cilantro. Stir in the chicken stock and cumin, bring the liquid up to a boil, and reduce to a simmer. Cook the beans, uncovered and stirring occasionally, until tender, about 2 hours or until the beans are tender. Remove from the heat and using a hand-held immersion blender or in batches in a food processor*, puree the beans until smooth. Alternatively, leave the beans whole for a chunkier texture. Season with cumin, and salt and pepper, to taste.
Preheat the grill to medium-high, about 350 degrees F.
Season the flank steak with 2 tablespoons of the olive oil and the Southwest Essence. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest.
In a mixing bowl, combine the roasted peppers, remaining 1 teaspoon minced garlic, the red onions, lemon and lime juices, and 2 tablespoons of the cilantro and mix thoroughly. Adjust the seasoning to taste. Set aside until ready to serve.
Preheat the vegetable oil in a deep-fat-fryer or enough oil to come halfway up the sides of a large pot to 350 degrees F.
Preheat a medium skillet over medium-high heat.
With a pastry brush, lightly brush both sides of each tortilla with the remaining 1 tablespoon olive oil. Place 1 tortilla at a time in a skillet until just warm and softened, 2 to 5 seconds per side. Transfer to a work surface and continue with the remaining tortillas.
Slice the flank steak into very thin slices, about 1/4-inch thick. Place about 2 ounces of the flank steak and 2 tablespoons of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The taquitos should resemble an over-sized pencil shape.) Fry 3 to 4 taquitos at a time for 3 minutes or until crispy. Drain on paper towels and season lightly with Emeril's Southwest Essence.
In a small mixing bowl, combine the sour cream, tequila, and remaining 1/4 cup cilantro, mix well, and season lightly with salt and pepper.
Spoon the black bean puree into the center of 1 large platter or 4 small plates and top with the cream. Arrange the taquitos around the beans, spoon the additional cream along the side, and serve with the Roasted Pepper Salsa. Garnish the platter or plates with fresh cilantro sprigs and serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.52 Kcal (2280 kJ)
Calories from fat	259.73 Kcal
		% Daily Value*
Total Fat	28.86g	44%
Cholesterol	78.53mg	26%
Sodium	1498.39mg	62%
Potassium	972.23mg	21%
Total Carbs	40.73g	14%
Sugars	5.54g	22%
Dietary Fiber	7.69g	31%
Protein	30.5g	61%
Vitamin C	40.3mg	67%
Vitamin A	0.1mg	2%
Iron	11.7mg	65%
Calcium	329.9mg	33%

Amount Per 100 g
Calories	151.67 Kcal (635 kJ)
Calories from fat	72.35 Kcal
		% Daily Value*
Total Fat	8.04g	44%
Cholesterol	21.87mg	26%
Sodium	417.36mg	62%
Potassium	270.81mg	21%
Total Carbs	11.35g	14%
Sugars	1.54g	22%
Dietary Fiber	2.14g	31%
Protein	8.5g	61%
Vitamin C	11.2mg	67%
Iron	3.3mg	65%
Calcium	91.9mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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