Black Bean Taco Fritters With Spicy Mayo Recipes

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BLACK BEAN TACOS



Black Bean Tacos image

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Provided by Courtney LeClaire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican cheese blend
1 tomato, diced
1 avocado, sliced
1 cup shredded lettuce

Steps:

  • Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  • Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW



Crispy Black Bean Tacos with Feta and Cabbage Slaw image

Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.

Provided by Bon Appétit Test Kitchen

Categories     Bean     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Dinner     Lunch     Feta     Low Cholesterol     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Steps:

  • Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  • Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

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.

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.

SPICY BLACK BEAN TACO BAKE



Spicy Black Bean Taco Bake image

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

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

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

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