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Black Bean Salsa Frittata

Black bean salsa fritatta is made with black beans, salsa, potatoes and tofu batter.
Prep Time15 mins
Cook Time50 mins
Course: dinner
Cuisine: American
Servings: 4
Author: Shelly Hughes



  • 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


  • 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.