Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 large egg
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tbsp taco seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • 1/2 cup Greek yogurt
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, minced
  • 1 pinch salt

Instructions:

  1. Sauté the diced onion in 1 tbsp of olive oil over medium heat until translucent. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant. Remove from heat.
  2. Add the drained black beans to a mixing bowl. Using a potato masher, crush approximately half of the beans until the mixture is chunky. Stir in the sautéed onion and garlic mixture.
  3. Whisk in the egg, lime juice, and chopped cilantro. Fold in the cornmeal, flour, and baking powder. Mix until just combined; do not overwork the batter.
  4. Heat 2 tbsp of oil in a skillet over medium-high heat. Scoop approximately 3 tbsp of batter per fritter, flattening them slightly with a spatula. Fry for 3-4 minutes per side until a deep mahogany crust forms.