Black Bean Taco Fritters {Baby Led Weaning}
These Mexican Black Bean Taco Fritters are a great first-food recipe! They are easy to make and are packed with quality ingredients.
Servings: 8
Calories: 121kcal
Ingredients
- 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
- oil for cooking
Instructions
- 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.
- Enjoy!
Notes
*you can also use all purpose flour or oat flour
Storage:
- Fridge: 3 days in an airtight container. Reheat 15–20 seconds.
- Freezer: Up to 2 months. Reheat 30–40 seconds until soft (not hot).
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 20mg | Fiber: 4g | Sugar: 1g