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:VeggieNo Oven

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

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

(ContainsMilk, Soy)

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

1 tablespoon

Southwest Spice Blend

1 teaspoon

Garlic Powder

Not included in your delivery



1 tablespoon



1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Medium Bowl
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.