Tex-Mex Black Bean Frittatas {vegan, grain-free, high-protein}

Name: Tex-Mex Black Bean Frittatas {vegan, grain-free, high-protein}
Ingredients: 2/3 cup (150 mL) water; 1/2 cup (60 g) chickpea flour; 2 tablespoons (18 g) nutritional yeast (optional); 2 teaspoons olive oil; 1 and 1/4 teaspoons ground cumin; 1/2 teaspoon fine sea salt; 1 15-ounce can black beans, rinsed and drained; 1 cup (250 mL) chopped peppers & onions (from bag of frozen, thawed drained peppers & onions; 2 tablespoons chopped cilantro

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Servings: 8

Author : Camilla

chickpea flour tex mex grain free

$Tex-Mex Black Bean Frittatas {vegan, grain-free, high-protein}$

Ingredients

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2/3 cup (150 mL) water1/2 cup (60 g) chickpea flour2 tablespoons (18 g) nutritional yeast (optional)2 teaspoons olive oil1 and 1/4 teaspoons ground cumin1/2 teaspoon fine sea salt1 15-ounce can black beans, rinsed and drained1 cup (250 mL) chopped peppers & onions (from bag of frozen, thawed drained peppers & onions2 tablespoons chopped cilantro

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Instructions

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Step 1

Preheat oven to 425F. Grease or spray 8 cups of a standard muffin tin (or line with paper or foil liners).

Step 2

In a large bowl, whisk together water, chickpea flour, yeast, oil, cumin and salt; let stand 5 minutes. Stir in beans, peppers & onions and cilantro. Divide equally among prepared cups.

Step 3

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.

Step 4

Serve room temperature, chilled, or rewarm as desired.