Black Bean, Lentil, and Corn Fritters

Don’t get me wrong, I love a perfectly seared steak or a tender pot roast. But I’ve found that eating meat every single day is expensive and unnecessary. So our family has implemented at least two meatless meals per week. If nothing else, we’re filling our bodies with nutrients from a variety of veggies that we just wouldn’t get if we were stuffing our bellies with too much meat.

But it has become a tedious process to plan meatless meals. There are only so many black bean tacos and veggie soups that we can eat in a week. So I went on a hunt for meatless meal inspiration that included lentils (a great source of plant-based protein).

These fritters are made with a base of lentils and black beans, both of which are legumes that provide protein and fill up our bellies. But I love the touch of corn and bell peppers so my family is also getting a serving of vegetables. The cornmeal and spices similar to taco seasoning give this a Tex-mex feel. And if I put cheese on anything, my crew will delightfully eat it.

While all of those things are lovely, here’s my favorite part: the way it crisps up in the skillet. The edges brown where the cheese oozes out and the sides get crispy in the olive oil. Yum! Definitely eat these fresh, but if you do have leftovers, reheat them in a skillet so they maintain their crispy nature.

Serve with sour cream, salsa, avocado, rice, or tortilla chips.

Black Bean, Lentil, and Corn Fritters

Black Bean, Lentil, and Corn Fritters

These fritters are perfect as a meatless meal that’s packed with 2 kids of protein-rich legumes and 2 veggies. Try these on your next Taco Tuesday night!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 can black beans, drained and rinsed
  • 1 cup lentils, cooked and drained
  • ½ cup corn
  • 2 eggs, whisked
  • 1 bell pepper, diced
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • 1 tsp cumin
  • ¼ tsp salt
  • ¾ cup cheddar cheese, shredded
  • ½ cup flour, all purpose or whole white wheat flour
  • ¼ cup cornmeal
  • 2 Tbsp olive oil


  1. Whisk eggs in a large bowl.
  2.  Add black beans, lentils, corn, bell pepper, spices, and cheese. Mix to combine.
  3. Add in the flour and cornmeal and stir to combine. Mixture should form into a patty without falling apart. If the mixture is too thick, add 1 Tbsp of milk at a time until the consistency is right.
  4. Preheat skillet to medium heat with olive oil. Form patties using approximately 2 Tbsp of the mixture, and compact together. 
  5. Cook until both sides are golden, about 5 minutes per side.


Serve with sour cream, salsa, avocado, rice, or tortilla chips.

Boil lentils in water or broth for 20-40 minutes, according to package directions. You can prepare these in advance and make this recipe with cold or warm lentils.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 569mgCarbohydrates: 76gFiber: 13gSugar: 3gProtein: 25g

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