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Cuban black bean fritters rice bowl

Cuban black bean fritters rice bowl

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 12.4oz

Ingredients

Black bean fritters

  • 1/2 cup Onions, yellow, chopped
  • 1 cup Pepper, bell, red, chopped
  • 1/2 cup Cilantro, fresh, chopped
  • 2 cups Beans, black, canned, drained, rinsed, reserve aquafaba (bean juice)
  • 2 tablespoons Cumin, ground
  • 1 tablespoon Oregano, dried, ground
  • 2 tablespoons Garlic, cloves, peeled, minced
  • 2 teaspoons Salt, Kosher
  • 1 teaspoon Pepper, black, ground
  • 6 tablespoons Aquafaba (bean juice)
  • 1 cup Flour, chickpea

Vegetable mixture

  • 2 tablespoons Oil, canola
  • 2 teaspoons Salt, Kosher
  • 6 cups Sweet potato, peeled, medium diced
  • 6 cups Onions, red, sliced, 1/4 inch slices
  • 6 cups Chard, Swiss, fresh, torn

Mojo sauce

  • 6 tablespoons Oranges, juice
  • 3 tablespoons Limes, juice
  • 3 tablespoons Peppers, serrano, chopped
  • 2 teaspoons Garlic, cloves, peeled, minced
  • 3/4 cup Cilantro, fresh, leaves
  • 2/3 cup Oil, canola
  • 4 teaspoons Sugar, white, granulated
  • 2 teaspoons Salt, Kosher

Service

  • 12 cups Rice, Jasmine, cooked
  • 4 tablespoons Cilantro, fresh, minced
  • 4 tablespoons Sunflower seeds, roasted, salted

Instructions

For black bean fritters

  • Heat a fryer 350 degrees. In a food processor bowl, combine onions, bell pepper, cilantro, beans, cumin, oregano, garlic, salt and pepper. Pulse until mixture is broken down, but not into a paste, scraping the sides as needed.
  • 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 an hour. Reserve.
  • 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.

For veggie mixture

  • Preheat oven to 425 degrees. In a mixing bowl, combine oil, salt, sweet potato and 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.
  • 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.

For mojo sauce

  • In a blender place orange juice, lime juice, serrano peppers, garlic, cilantro, oil, sugar and salt and blend until smooth. Cover and place into cooler until service.

For service

  • Place 1 cup 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.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 12.4oz | Calories: 803kcal | Carbohydrates: 143g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Sodium: 687mg | Fiber: 12g | Sugar: 9g