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Black Bean Fritter Fun

Black Bean Fritter Fun

with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema

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It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. This version stars black beans, which we mash until creamy, then fold into a Southwest-spiced tempura batter and shallow-fry until crispy. They’re served over aromatic cilantro-lime rice, then topped with a sweet and savory pineapple salsa and drizzled with smoky red pepper crema. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!

Tags:Veggie
Allergens:MilkSoyEggsWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

13.4 ounce

Black Beans

4 ounce

Pineapple

¼ ounce

Cilantro

4 ounce

Grape Tomatoes

1 unit

Shallot

1 unit

Jalapeño

1 unit

Lime

½ cup

Jasmine Rice

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate125 g
Sugar17 g
Dietary Fiber12 g
Protein20 g
Cholesterol35 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small pot
Small Bowl
Medium Bowl
Potato Masher
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Zest and quarter lime. Drain pineapple. (TIP: Save the pineapple juice for adding to smoothies or cocktails!) Quarter tomatoes. Pick cilantro leaves from stems; finely chop, separating leaves from stems. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.

2

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

3

• While rice cooks, in a small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.

4

• Transfer beans to a medium bowl; mash with a potato masher or fork until almost smooth. TIP: It’s okay if there are still some larger pieces. • Add tempura mix, Southwest Spice, garlic powder, ¾ tsp salt, and 1⁄3 cup water (1½ tsp salt and 2⁄3 cup water for 4 servings); stir until thoroughly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary. • Stir in cilantro stems and remaining shallot. Season with pepper.

5

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter and lightly press down to form small patties. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.

6

• Fluff rice with a fork and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), and remaining cilantro leaves. Season with salt. • Divide rice between plates and top with fritters and salsa. Drizzle with crema and serve.