Black Bean Salsa Frittata

Black Bean Salsa Frittata

Black Bean Salsa Frittata is super delicious and easy to make. It’s made with ingredients that you probably already have in your pantry like canned black beans, potatoes, salsa, and spices like garlic powder.

The flavors of the salsa, mixed with black beans and potatoes, taste delicious with tofu batter to create the Frittata. I have been experimenting with tofu batter which I used as the egg replacement for a traditional Frittata. You can make this in advance and it’s great for dinner, lunch, or even a brunch. This would be perfect to bring to a party or family gathering.

You can easily add in different veggies and greens to this dish.

Tofu Batter (Egg Replacer for the Frittata)

This tofu batter is amazing and I mean that. You can make the batter and mix in any type of veggies, greens, potatoes, bake in the oven and it comes out delicious. The tofu batter is made with either firm or extra firm tofu. And a mix of spices that includes nutritional yeast and garlic powder. Also, you can add in additional spices for different flavor profiles. I also add in fresh lemon juice (about half al lemon) and corn starch or arrowroot powder. This all get blended in the food processor or high speed blender.

What are the ingredients for the Black Bean Salsa Frittata?

• black beans
• salsa
• greens (spinach, kale or greens of choice)
• cooked potatoes
• tofu batter

Tofu Batter Ingredients:

• firm or extra firm tofu
• nutritional yeast
• garlic powder
• lemon juice
• water
• corn starch or arrowroot
• salt and pepper to taste

How to make the Black Bean Salsa Fritta

1. Preheat the oven to 375 degrees
2. Dice up 4 potatoes into small cubes (about 2 cups). Add the potatoes to a pot and cover with water. Bring to a boil and let simmer and cook until fork tender. You can do this in advance or use left over potatoes.
3. To a blender add in all the ingredients for the tofu batter and blend till smooth. Transfer the batter to a bowl.
4. To the bowl with the tofu batter and in drained can of black beans, salsa and dice cooked potatoes and fold together. Next add in chopped greens and fold together.
5. Transfer the batter to non stick pan or a pan lined with parchment paper if you want to be oil free. You can also use spring pan and line with parchment paper. Cover the pan with foil and bake in the oven for about for 30-35 minutes until the Fritta. Remove the foil and bake for 10-15 minutes until the top is brown.
6. Remove from the oven and let rest for about 5 minutes and it’s ready to serve. Store in the refrigerator for up to 5 days. It can be served warm or room temperature.

You can top the Fritta with some cilantro or add some diced green onions and serve with a side salad or green beans.

Here are some other recipes I have used with this tofu batter to make different types of frittata.

Vegan Potato and Onion Frittata

Vegan Swiss Chard Frittata

Black Bean Salsa Frittata

Black bean salsa fritatta is made with black beans, salsa, potatoes and tofu batter.

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Prep Time: 15 minutes

Cook Time: 50 minutes

Course: dinner

Cuisine: American

Servings: 4

Author: Shelly Hughes

Equipment

• Food processor or blender

Ingredients

• 1 15 oz black beans
• 2 cups diced potatoes (about 4 red potatoes)
• 1 cup salsa
• 14 oz firm or extra firm tofu drained
• 2 cups spinach or greens
• tofu batter (ingredients below)

Tofu Batter Ingredients

• 1 14oz firm or extra firm tofu drained
• 1 tbsp cornstarch
• 3 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 cup water
• 1 tbsp lemon juice (half a lemon)
• 1/2 tsp pepper
• 1/4-1/2 tsp salt to taste

Instructions

• Preheat the oven to 375 degrees

  Dice up 4 potatoes into small cubes (about 2 cups). Add the potatoes to a pot and cover with water. Bring to a boil and let simmer and cook until fork tender. You can do this in advance or use left over potatoes.
• To a blender add in all the ingredients for the tofu batter and blend till smooth. Transfer the batter to a bowl.
  
• To the bowl with the tofu batter and in drained can of black beans, salsa and dice cooked potatoes and fold together. Next add in chopped greens and fold together.
• Transfer the batter to non stick pan or a pan lined with parchment paper if you want to be oil free. You can also use spring pan and line with parchment paper. Cover the pan with foil and bake in the oven for about for 30 minutes.
• Remove the foil and bake for 10-15 minutes until the top is brown and firm. Remove from the oven and let rest for about 5 minutes and ready to serve. Store in the refrigerator for up to 4-5 days.

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