Tex-Mex Mini Frittatas {vegan, grain-free, high-protein}
Prep time
Cook time
Total time
Tex-Mex style black bean frittatas, made with chickpea flour instead of eggs! These are perfect for packing in lunches and keeping around for high-protein snacks, too. They are naturally vegan and grain-free.
Recipe by::
Recipe type: Lunch, Snack
Serves: 8 frittatas
  • ⅔ cup water
  • ½ cup chickpea flour
  • 2 tablespoons nutritional yeast (optional but highly recommended)
  • 2 teaspoons olive oil
  • 1-1/4 teaspoons ground cumin
  • ½ teaspoon fine sea salt
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup chopped peppers & onions (from bag of frozen, thawed drained peppers & onions--like this)
  • 2 tablespoons chopped cilantro
  1. Preheat oven to 425F. Grease or spray 8 cups of a standard muffin tin (or line with paper or foil liners).
  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.
  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. Serve room temperature, chilled, or rewarm as desired.
Nutrition Information
Serving size: 1 puck Calories: 101 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 15.9 g Sugar: 1.9 g Sodium: 181 mg Fiber: 4.5 g Protein: 5.9 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2016/04/tex-mex-vegan-frittatas/