Best 5 Black Bean Taco Fritters With Spicy Mayo Recipes

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Indulge in a culinary adventure with our tantalizing Black Bean Taco Fritters, a delightful fusion of flavors and textures that will satisfy your taste buds. These fritters are crafted with a blend of wholesome black beans, aromatic spices, and a touch of heat, creating a savory and satisfying treat. Served alongside a zesty Spicy Mayo dipping sauce, these fritters offer a perfect balance of flavors and a delightful crunch. Additionally, discover a collection of equally enticing recipes within this article, including a refreshing Cucumber and Avocado Salad, a flavorful Roasted Tomato Salsa, and a delectable Spicy Guacamole. Each recipe is carefully curated to complement the Black Bean Taco Fritters, providing a complete and satisfying meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BLACK BEAN TACOS



Easy Black Bean Tacos image

Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.

Provided by Cookie and Kate

Categories     Entree

Time 30m

Number Of Ingredients 13

2 cans (15 ounces each) black beans, or 3 cups cooked black beans
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
1 cup plain Greek or regular yogurt
2 tablespoons lime juice (from 1 small lime)
¼ teaspoon fine sea salt
Optional: Your favorite hot sauce, to taste (or just serve it on the side with your tacos/I love Tabasco's chipotle hot sauce)
8 to 10 small corn or flour tortillas (I think I like flour better)
3 cups finely sliced red or green cabbage (about 1/2 medium head of cabbage)
1/2 cup or more crumbled Cotija or feta cheese
Big handful of fresh cilantro leaves and/or thinly sliced green onion

Steps:

  • To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
  • Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
  • Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
  • To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
  • Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  • Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
  • Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg

SPICY BEAN TACOS



Spicy Bean Tacos image

Provided by Damaris Phillips

Categories     main-dish

Time 9h35m

Yield 6 servings (12 tacos)

Number Of Ingredients 22

2 cups dried pinto beans
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, finely diced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 dried guajillo chile
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup grated sharp Cheddar
1 cup fire-roasted tomatoes
1 1/2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
Juice of 1 lime (about 1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows
2 avocados, sliced
1/2 cup Mexican sour cream (crema)
12 ounces fresh masa

Steps:

  • For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
  • Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
  • Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
  • Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
  • For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
  • For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
  • Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
  • Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
  • Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

EASY BLACK BEAN FRITTERS



Easy Black Bean Fritters image

This recipe is a black bean patty that can stand on its own - not a "burger" type recipe. I pan fry them, but I have a friend that is a die-hard deep fryer, and she prefers them that way.

Provided by KatieBlank

Categories     Black Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (16 ounce) can black beans, rinsed and drained
1/2 cup vegetable oil, for pan frying
1/2 cup cornmeal
1/4 cup all-purpose flour
1 egg white
1/2-1 cup cheese (cheddar, colby jack, whatever you like... I use cheddar)
3 -4 tablespoons milk (more or less for moisture)
salt, pepper, sugar to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, finely chopped (or 1tsp garlic powder)
2 1/2 tablespoons taco seasoning

Steps:

  • Rinse and drain beans.
  • In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
  • Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
  • Add cheese and stir. If the mixture seems too dry, add milk.
  • Form into patties of the desired size, and pan fry for a couple of minutes on each side.
  • Serve with sour cream, cheese, salsa, guacamole, etc.
  • Yummy!

Nutrition Facts : Calories 497.2, Fat 32.3, SaturatedFat 6.2, Cholesterol 10.6, Sodium 301.8, Carbohydrate 40.3, Fiber 8.9, Sugar 0.5, Protein 13.5

SPICY BLACK BEAN TACOS



Spicy black bean tacos image

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 19

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Steps:

  • In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  • The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
  • Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
  • To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS



Black Bean Tacos With Avocado and Spicy Onions image

Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.

Provided by Melissa Clark

Categories     dinner, weekday, tacos, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)

Steps:

  • Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
  • Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
  • Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
  • Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Tips:

  • To make the fritters more flavorful, use a variety of beans, such as black beans, pinto beans, and kidney beans.
  • Add some chopped vegetables to the fritter batter, such as corn, bell peppers, or onions.
  • For a crispier fritter, coat them in breadcrumbs before frying.
  • Serve the fritters with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
  • For a healthier version of the fritters, bake them in the oven instead of frying them.

Conclusion:

Black bean taco fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that everyone will love.

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