These Mexican Black Bean Taco Fritters are a great baby-led weaning recipe! They are easy to make and the nutritious ingredients are packed with protein, fiber, vitamins, and minerals. Your kids are going to love this recipe!
Right now, my favorite thing to do in the kitchen is cooking food for Oliver, my 11-month-old son, and this black bean taco fritters recipe is our newest favorite!
It’s fritters fajita-style!
These taco fritters are packed with nutrients that are great for growing babies and kids of all ages. Made with black beans, veggies, and spices, they are full of protein, fiber, vitamins, complex carbs, and flavor.
I promise these black bean fritters are a hit for everyone in the family!
Try my other baby-led weaning recipe, Edamame Fritters.
Why I love these Mexican Fritters
There are so many reasons to love this black bean fritter recipe. Let me tell you about it.
- Packed with nutritious ingredients
These black bean taco fritters are packed with protein, complex carbs, healthy fats, and vitamins, thanks to their nutritious wholesome ingredients.
- Made in one blender
They are so easy to make. Simply add all ingredients to a blander and pour it into a hot pan, fry, and serve! Simple as that!
- Endless variations
These Mexican fritters can be variated in a million ways. Switch out the beans for another legume, change out the veggies, and add different flavors – The basic concept stays the same but the flavor is different.
- Great meal prep
I love making these taco patties in advance. Make a big batch and serve it all week with different sides and topping. These fritters are also super freezer friendly!
- Perfect for different toppings
I love to top the baby led weaning fritters with all different spreads. Almond butter, tahini, avocado, unsalted butter. It’s a perfect way to add even more nutrients to your baby’s diet.
Freezer friendly Black bean taco fritters
These healthy black bean patties are super freezer-friendly, which is so perfect for all the busy days ahead.
This batch makes about 8-10 fritters. I usually serve some right away, keep one half in the fridge for the following days, and freeze the other half.
I like to freeze them separately laying flat on a baking sheet. When they are partially frozen (after 2-3 hours), I transfer them to a zip lock bag or an air-tight container. The black bean taco fritters can be stored in the freezer for up to 2 months.
With these in the freezer, you know your kid will still have a nutritious meal or snack any day of the week, even when you don’t have the time or energy to cook.
Ingredients needed for BLW Black Bean Taco Fritters
These delicious and healthy baby-led weaning fritters are made with wholesome and healthy ingredients that are good for both you and your baby. All that’s needed are 6 ingredients plus spices.
- Black beans (canned, salt free) – Packed with protein and fibre
- Egg – Acts as a binder and the egg is full of nutrients such as protein, healthy fats, vitamins, and minerals
- Fresh cilantro – Flavorful and packed with vitamins and minerals
- Onion – Contains antioxidants and has anti-inflammatory properties. Read more about the healthy benefits here
- Gluten free corn meal (or all-purpus flour or oat flour) – Acts as a binder and provide carbs
- Chili powder
- Garlic powder
- Smoked paprika
- Baking powder
- Optionall: Bell pepper
How to make Mexican Black Bean Taco Fritters
This baby-led weaning recipe is so easy to make, you are going to love it!
Start with rinsing and draining the black beans thoroughly.
Then, roughly chop the onion and sauté it in a pan with 1 tbsp of oil until fragrant.
Now, add beans, sautéed onion, 1 egg, cilantro, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, and cumin to a food processor. Blend until everything is evenly combined.
Heat 1 tbsp oil in a non-stick pan over medium to low heat.
Then. scoop the mixture into desired size (Oliver’s fritters sizes are getting bigger as his appetite grows).
Flip the black bean fritters after 1 minute or once the top has settled enough to be flipped.
Cook the other side for another 1 – 2 minutes or until the middle is set.
A few subtitutions for these Mexican Fritters
As mentioned above, these fritters can be variated an endless amount of time! However, some of the most simple ways to change up these fritters are by using a different flour.
I like using oat flour and all-purpose flour as well.
Seasoning is also an easy way to change them up. You can add more or less of the spice based on your little one’s taste, and also change them out depending on what kind of flavor profile you would like. All different kinds of herbs are great when seasoning your baby’s food.
For an adult-friendly Mexican black bean taco fritter, add salt!
Usually, I take out Oliver’s portion of the food, then I’m adding salt to our part. And honestly, that’s how I cook most of our food nowadays.
How to serve black bean fritters
Honestly, serve the Mexican black bean taco fritter as it is!
These taco patties are like a whole meal packed into one fritter! That’s how amazing they are!
However, why not top them with some avocado (guac and roll baby)! Everyone knows any kind of taco needs some guacamole!
Or, top with a smudged hard-boiled egg yolk (egg yolk is amazing for our babies’ little brain, and it’s rich in iron. My mom was always telling me to give Ollie half an egg yolk every day. That’s what they did for me and my brother growing up).
How to store the Baby-led weaning fritters
Store the fritters in an air-tight container in the fridge for 3 days. Heat for 15– 20 seconds before serving.
They are perfect for freezing!
You can store the black bean fritters in an air-tight container in the freezer for up to 2 months.
Heat 30 – 40 seconds or until completely soft but not burning hot before serving.
Good luck with your baby-led weaning journey! Is there any recipe you would like me to make baby-friendly? Please let me know in the comments below!
Other Kid-friendly recipes:
- 1 can black beans (salt free)
- 2 eggs
- 1 handful of fresh cilantro
- 1/2 onion (about 1/3 cup)
- 1/3 cup gluten free corn meal *
- 1/2 tsp baking powder
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp cumin
- 2 tbsp oil for cooking (divided)
- Start with rinsing and draining the black beans well.
- Then, roughly chop the onion and sauté it in a pan with 1 tbsp of oil until fragrant.
- Now, add beans, sautéed onion, eggs, cilantro, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, and cumin to a food processor. Blend until everything is evenly combined.
- Heat 1 tbsp oil in a non-stick pan, over medium to low heat. Scoop the mixture into desired size (Oliver’s fritters sizes are getting bigger as his appetite grows).
- Flip the black bean fritters after 1 minute or once the top has settled enough to be flipped.
- Cook the other side for another 1-2 minutes or until the middle is set.
*you can also use all purpose flour or oat flour
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 20mgCarbohydrates: 14gFiber: 4gSugar: 1gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.