This used to be something I’d make often for dinner when I was vegetarian. Cornbread waffles with black beans, sour cream, salsa and avocado are a fun and cheap meal. Healthy and wholesome, too!
Make big, standard sized waffles and serve them like a tostada with all the toppings piled on top. Or make mini waffles by scooping just a tablespoon of batter into each quarter of your waffle iron and serve them with bowls of sour cream and salsa for dipping. It’s a nice way to let your kids play with their food!
If you like this recipe, try my Taco Pizza or Ham and Cheese Waffles!
Cornbread Waffles with Black Beans
- Yield: 4
- 1 cup corn meal
- 2 tablespoons corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk or plain yogurt or sour cream
- 1 egg
- 3 tablespoons melted butter
- 1/4 cup chopped pickled jalapeños
- 1 cup cooked black beans
- 1/4 cup sour cream
- 1 avocado, sliced
- hot sauce, salsa
- Make waffle batter: Mix dry ingredients in a large bowl. Mix in buttermilk, egg, butter and jalapeños. Set aside to rest for 5 minutes while you heat your waffle iron and prep the toppings.
- Stir the batter again and measure 1/3 cup batter for each waffle.
- Top hot waffles with beans, sour cream, avocado and salsa
If you happen to have some masa harina, swap out half the cornmeal for it to try something new!
- Serving Size: 1 waffle with toppings
- Calories: 437
- Fat: 24
- Carbohydrates: 49
- Protein: 11