Black Bean Fritter Fun
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Black Bean Fritter Fun

Black Bean Fritter Fun

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

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!

No Oven

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

Total Time45 minutes
Prep Time10 minutes


serving amount

13.4 ounce

Black Beans

4 ounce


¼ ounce


4 ounce

Grape Tomatoes

1 unit


1 unit


1 unit


½ cup

Jasmine Rice

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

82 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

Not included in your delivery



1 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories760 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate126 g
Sugar17 g
Dietary Fiber12 g
Protein17 g
Cholesterol35 mg
Sodium1660 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.


Small pot
Small Bowl
Medium Bowl
Potato Masher
Large Pan



• 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 leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.

Cook Rice

• 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.

Make Salsa & Crema

• 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.

Make Batter

• 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.

Cook Fritters

• Heat a drizzle of oil in a large, heavybottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties. (TIP: You may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side.

Finish & Serve

• 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.