Any recipe can use the gluten-free flour made from this recipe in lieu of wheat flour.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
- 2 tablespoons yellow cornmeal
- 1 ½ tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 cup salsa
Instructions
- Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
Reviews
Very easy recipe. If you are like me and can’t tolerate spicy food, cut the cumin back to a teaspoon, omit the cayenne, and use mild salsa. Delicious!
Very nice and protein-packed taco option. I served it with fresh cabbage, cilantro, and a squeeze of lime. We ate the leftovers with corn chips next day, yum!
Yum.
Very nice, but needs more beans in my opinion. I ended up using 1/2 can more. With cayenne pepper it is very spicy. I will exclude that next time.
These beans were tasty! I left out the onion, bell pepper, and cornmeal. I only used the mashed beans and seasonings because that’s what I had available. I spread the beans on tostadas and topped with lettuce, tomato, salsa, and avocado. We enjoyed them!
Excellent! Didn’t change a thing. You can add different seasonings, veggies, etc.
This recipe is a lifesaver for me. It makes a lot, keeps well, and is super tasty.
Made this Vegan meal for my sons Vegan girlfriend. Wow was this good. Like others said this meat eating family loved it and to have a meatless meal was refreshing. I added 1.5 cups of cooked rice, lowered the amount of cayenne pepper and added fresh homemade salsa. This was a huge hit! Of course toppings along with this in your flour tortilla made it even more delish!
Delicious
My kids loved it. It was a smashing it. I will definitely add this to my tool box of goodies. I did not add the spices to the mix, and that did not take away from the taste. I did add the spices to my own burrito.
I loved this filling! it was so delicious. I had made a pot of black eyed peas, so I used them. The flavors of the spices was just awesome. Thank you!
Omg it’s great! Love it!!!
Very good.
This dish was easy to make and delicious. I added lettuce, tomato, cilantro, and cheese as toppings in heated taco shells. This is going into our standard rotation. The leftovers could be a good side dish, too.
Next time I would cut the spices in half as even my spice loving teen thought this very spicy. I cooled it off with a lot of lettuce and tofutti sour cream. I will make again, just reduce the spices, maybe add corn for color, and use retried beans as another reviewer suggested to reduce labor. Thank you for helping us venture into veganism.
Totally enjoyed this recipe! I added toppings with a stacked hard shell and a soft shell together then lettuce, tomatoes and a sprinkle of nutritional yeast a good flavor like cheese.
easy to make and very tasty. I didn’t have quite as much bell pepper as it called for so I just added a tiny bit more of my chunky salsa and that worked well.
easy to make and very tasty. I didn’t have quite as much bell pepper as it called for so I just added a tiny bit more of my chunky salsa and that worked well.
Kept the recipe as is, definitely a keeper. Love the meatless option. Flavourful and filling.
Kids loved it! They usually run away from beans. Will definitely make again.
I followed the recipe exactly except doubling or triple the garlic (as I always do). It was delicious! I will make it again for sure. I felt healthier eating it than some soy crumbles or something. I put it in Old El Paso corn tortillas (hard shell from a box), a copycat version (thank you Chef Pablo) of Rubios picante salsa, shredded lettuce and homemade Avocado Crema. Delicious thank you.