Best Black Bean Taco Fritters With Spicy Mayo Recipes

EASY BLACK BEAN FRITTERS

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!

PLANTAIN AND BLACK BEAN FRITTERS

Steps:

• Drain the bean liquid and rinse. Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans. Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender. Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch. The beans should be cooked until tender, about 1 hour. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature.
• To assemble the plate: Heat a saute pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is hot throughout. Serve immediately, with a dollop of sour cream and cured red onions.
• Plantain Dough: Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Place the saucepan over high heat and cook until the skins of the plantain start to open. Drain the liquid and lay the plantains to cool. Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough. If the dough is too wet add bread crumbs until workable. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1-inch thick. Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain. Fold the edges of the plantain over the center of the plantain to close the bean mixture inside. If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle.
• Cured Red Onions: Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days.

SPICY BEAN TACOS

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.