Crispy Black Bean Fritters with Pineapple Salsa and Cilantro Lime Rice

These crispy black bean fritters are a fun and flavorful twist on dinner. Mashed black beans are mixed into a Southwest-spiced tempura batter, then shallow-fried until golden and crunchy. They’re served over aromatic cilantro lime rice and topped with a sweet-and-tangy pineapple salsa.

A drizzle of smoky red pepper crema ties everything together, creating a vibrant, satisfying meal that’s packed with texture and taste. Perfect for a weeknight when you want something a little special without too much fuss.

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Ingredients

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Drain the pineapple (save the juice for another use). Quarter the grape tomatoes. Pick the cilantro leaves from the stems; finely chop the leaves and stems separately. Halve, peel and finely chop the shallot. Finely chop the jalapeño, removing ribs and seeds for less heat. Drain and rinse the black beans.
2. In a small pot, combine the 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 the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the smoky red pepper crema with a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl, combine the pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from the remaining lime and as much jalapeño as you like. Season with salt and pepper.
4. Transfer the black beans to a medium bowl; mash with a potato masher or fork until almost smooth (some larger pieces are okay). Add the tempura mix, Southwest Spice, garlic powder, ¾ teaspoon salt and ⅓ cup water (1½ teaspoons salt and ⅔ cup water for 4 servings); stir until thoroughly combined. The batter should be very thick but not dry; add a splash of water if necessary. Stir in the cilantro stems and remaining shallot. Season with pepper.
5. Heat a drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties (work in batches if needed). Cook until golden brown and crisp, 3-4 minutes per side.
6. Fluff the rice with a fork and stir in the lime zest, 1 tablespoon butter (2 tablespoons for 4 servings) and the remaining cilantro leaves. Season with salt. Divide the rice between plates and top with fritters and salsa. Drizzle with the smoky red pepper crema and serve.

Recipe Tips

FAQ

Can I bake these fritters instead of frying?

Yes, you can bake them at 400°F on a greased baking sheet for about 15-20 minutes, flipping halfway, until golden and crisp.

Can I use canned black beans?

Yes, canned black beans work perfectly. Just drain and rinse them before mashing.

How do I store leftovers?

Store fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispness.