Tex-Mex Black Bean Vegan Frittatas (High Protein)

Tex-Mex black bean vegan frittatas, made with chickpea flour instead of eggs! Vegan, grain-free, gluten-free, oil-free and high-protein, they are perfect for lunches and in lunches & high-protein snacking.

Vegan Frittatas with Tex-Mex Flavors

I am feeling a wee bit like Wile E. Coyote. Super genius.

I owe it all to black beans.

As well as frozen peppers and onions.

Put them together with a cumin & cilantro chickpea flour batter, bake in a muffin tin, and what do you get? Portable, high-protein, crazy-delicious & nutritious Tex-Mex Vegan Frittatas!

A Mini Meal or Snack for Anytime of Day

Eat them for breakfast. Pack them for lunch. Tuck one into your bike pouch or purse (been there, done both). Vanquish 4 pm I-could-eat-that-cardboard-box-I’m-so-crazy-hangry cravings. Re-fuel after a turbo run.

And then feel like a super-genius :).

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High protein (6 grams per frittata)
• High fiber (5 grams per frittata)
• Oil-free
• Gluten-free
• Grain-free
• Quick and easy to make
• Portable (pack and go or eat on the move)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• chickpea flour
• nutritional yeast (can be omitted)
• ground cumin
• canned black beans
• chopped bell peppers & onions (frozen, or see notes for using fresh)
• cilantro

You will also need water to mix the batter (I use filtered tap water) and optional/adjustable salt.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 425F (210C). Line a standard muffin tin with silicone liners (no need if using nonstick muffin tin). Alternatively, grease or spray the cups (if you eat oil).
• In a large bowl, whisk together water, chickpea flour, yeast, cumin and salt; let stand 5 minutes. Stir in beans, peppers & onions and cilantro. 
• Divide equally among prepared cups.
• Bake in preheated oven for 22 to 27 minutes or until batter is just set at the center. 
• Transfer to a cooling rack and let cool completely in tin.
• Serve room temperature, chilled, or rewarm as desired.

Tips for Success

A few quick notes regarding these portable powerhouses:

1. Frozen peppers and onions: I get it, some of you don’t want to use frozen vegetables. Ever. I use them here because they are handy and inexpensive. Plus, all I need to do is thaw them and chop them before adding to the batter. Some brands of frozen peppers and onions are chopped, in which case you will simply thaw and drain. The option at my local grocery store has slices instead. If you have fresh peppers and onions on hand, you’ll want to steam or sauté them for about 6 to 8 minutes, until softened, before adding them to the batter. Use what suits your needs!
2. Baking: You want to bake the pucks until the centers are just set (no more liquid batter), but be careful not to overbake or you’ll end up with a weird, dry bean biscuit. Don’t fret if tops of the frittatas will look somewhat dry when they come out of the oven, especially the black beans. That’s exactly how they should look! Once cooled, they will no longer look dry.
3. Removing from the pan: Wait until the pucks are completely cooled before removing from the pan or they may crack. They hold together beautiful once cooled (even when re-warmed), but when first out of the oven, they need some time to pull themselves together :). I love using silicone liners to line the muffin pan. Using them allows for removing the pucks before they are completely cooled.

Enjoy, everyone! Let me know if you give these a try!

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