Cuban Black Bean Fritters Rice Bowl

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 13.40 ounces

Ingredients

Black bean fritters
1/2 cup yellow onions, chopped
1 cup red bell peppers, chopped
1/2 cup cilantro, fresh, chopped
2 cups black beans, canned, drained, rinsed, reserve bean juice
2 tablespoons cumin, ground
1 tablespoon oregano, dried, ground
2 tablespoons garlic cloves, peeled, minced
2 teaspoons Kosher salt
1 teaspoon ground black pepper
6 tablespoons aquafaba (bean juice)
1 cup chickpea flour

Vegetables
2 tablespoons canola oil
2 teaspoons Kosher salt
6 cups sweet potato, peeled, medium dice
6 cups red onions, sliced, 1/4 inch slices
6 cups swiss chard, fresh, torn

Mojo sauce
6 tablespoons orange juice
3 tablespoons lime juice
3 tablespoon Serrano peppers, deseeded
2 teaspoons garlic cloves, peeled, minced
3/4 cup cilantro, fresh, large stems removed
2/3 cup canola oil
4 teaspoons white sugar, granulated
2 teaspoons Kosher salt

For service
12 cups Jasmine rice, cooked
4 tablespoons cilantro, fresh, minced
4 tablespoons sunflower seeds, roasted, salted

Preparation

1. For black bean fritters – Heat a fryer to 350° F. In a food processor, combine onion, bell peppers, cilantro, black beans, cumin, oregano, garlic, salt, pepper. Pulse until mixture is broken down, but not into a paste, scraping the sides as needed.
2. In a large mixing bowl, remove contents from food processor and add aquafaba and chickpea flour. mix until thoroughly combined. Place in fridge for at least 1 hour. Reserve.
3. Scoop mixture into 1.5 ounce balls. Place into fryer and allow to cook for 5-6 minutes or until dark-golden brown. Remove and drain on paper towels. keep hot for service.
4. For vegetable mixture – Preheat oven to 425° F. In a mixing bowl, combine oil, salt, sweet potatoes and red onions. Toss until combined. Place on parchment lined sheet pan and bake for 30 minutes or until sweet potatoes are tender and onions are slightly charred, rotating pan every 10 minutes.
5. Remove sheet pan from oven and quickly add chard to pan and allow to wilt. Place mixture into holding vessel and keep hot for service.
6. For Mojo sauce – In a blender, place orange juice, lime juice, Serrano peppers, garlic, cilantro, sugar and salt. Blend until smooth. Cover and place into cooler until service.
7. For service – Place 1 cup of rice in bottom of bowl. Toss 1 cup of vegetable mixture with 1 tablespoon of Mojo sauce and place on right side of bowl. Stagger 3 fritters on left side. Garnish with 1 tablespoon of Mojo sauce, 1 teaspoon cilantro and 1 teaspoon sunflower seeds.

Nutrition information

Calories: 902 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 161g Fiber: 15g Total Sugars: 9g Protein: 23g Sodium: 635mg