Black Bean Fritter Fun
with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema
- Milk
- Soy
- Eggs
- Wheat
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!
Ingredients
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
(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
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors, especially the pineapple salsa and smoky red pepper crema 🌶️.
- Ease of prep: Some found it time-consuming to prepare, with several mentioning it took longer than the recipe suggested.
- Suggestions: Consider adding avocado to the salsa; try air frying or baking the fritters for a less oily result.
- Portions: Several wished for more rice to balance out the fritter-to-rice ratio.
- Texture: While many enjoyed the crispy fritters, some found them too oily or had trouble getting them to hold together.
Reviews from our home cooks
These fritters were so flavorful and the texture was amazing; crunchy and tender. The pineapple salsa needed a little more seasoning but was still a very nice, fresh addition along with the red pepper crema. I was worried that, as meat eaters, this meal would not be filling or satisfying. I was very wrong.
Even though this recipe is listed as hard, it really isn't! The black bean fritters were flavorful and fun, especially paired with the pineapple salsa. Yum!
These were fun to make! I've never made (nor eaten) black bean fritters, but I totally loved these. I found myself calling these "Tex Mex Fritters" because "Black Bean Fritter Fun" is a long title.
First time making black bean fritters. It was so easy to make and was delicious. I love finding non-meat meals that are so filling and delicious.
This is the first time we've made this recipe and it is DELICIOUS! Love the pineapple in the salad, the red pepper crema, and the crunchiness of the fritters
The fritters were very delicious but the recipe was difficult to follow. The rice was supposed to be "lime cilantro", but doesn't direct any addition of those items to the rice. The black bean batter was too watery, even with the lesser amount of water suggested added. The crema sauce was watery even without adding water, as told by the recipe.
Delicious, easy to make, and a great idea to change up the same old ways of using beans. The meal reminded me of Chipotle, which isn't a negative (I love Chipotle), but could have also gone with a more homemade & spicy flavor as well. This is one of my favorite meals I've received, though! The fritters are awesome.
Bean fritters seasoning was awesome! You should market the seasoning! It did take the longest to prepare... Allow more than 45 minutes
The fritters are so flavorful and not dry at all, which is common for bean burgers and fritters. And the rice is amazing!
Kids thought I was cooking meat, luckily they were very happy with the fritters. Had a couple leftover and were great heated with some pineapple salsa on the top! Yum!
