If you’re craving something a little different for breakfast (or really any meal of the day), these Savory Southwest Bean & Salsa Waffles are a must-try! They’re a tasty twist on traditional waffles, starting with simple pantry staples like fat-free refried beans and jarred salsa. For this batch, I used Cantina Medium Salsa from Desert Pepper Trading Co., which packs just the right amount of heat and flavor.
The waffles get their satisfying texture from a cornmeal-based batter that crisps up beautifully in the waffle iron. The ingredients are mostly pantry staples and I think you’ll love making this easy waffle recipe on repeat.
They’re perfect as is, but the fun really starts when you get creative with toppings. Whether you go with a sunny-side-up egg, avocado, shredded chicken, or even deli meat for a sandwich-style creation, these waffles are endlessly versatile. And for those of you with a sweet tooth, don’t knock it ’til you try it—we even love them drizzled with syrup!
If you’re hosting friends or family, cut the waffles into quarters and serve them as a fun appetizer alongside more salsa for dipping. However you serve them, these savory waffles are a deliciously unexpected way to add Southwest flair to your day!
Nutrition perks: These are vegetarian waffles and vegan waffles, containing no milk or eggs. If you would like to make gluten-free, swap out the all-purpose flour for a gluten-free baking blend alternative. Each waffle has 131 calories, with 3g protein and 3g dietary fiber. See nutrition facts in recipe below for more details.
What type of waffle iron to use? I used a personal-sized mini waffle for these salsa bean cornbread waffles. The recipe makes eight, and you cook them one at a time this way. If you have a larger 4-square iron, the recipe will make 2 large waffles (eg 8 squares). I have not tested it in any other type of waffle iron.
Bean choice: For convenience, use a fat-free refried bean from can – I’ve tried pinto bean (here) and also black bean.
Salsa choice: I loved using Cantina Salsa from Dessert Pepper Trading Co. The heat level was just right for me—medium heat. This El Paso, Texas company makes other authentic salsa varieties in a range of heat levels if you’d like to try something different, you can purchase at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.
Thesesavory waffles make a fiesta of flavor for breakfast and brunch or evenappetizers or dinner. Easy and convenient thanks to jarred salsa and fat-freerefried beans. The cornmeal base batter crooks them up crispy and golden. Deliciousplain or topped with an egg, avocado or other creative toppings.
- ½ cup salsa Cantina Medium Salsa from Desert Pepper Trading Co
- 7.5 oz about ½ can fat-free refried beans
- 1/3 cup almond milk or other milk of choice
- 2 tablespoons olive oil
- 2/3 cups all-purpose flour or gluten-free baking alternative
- 2/3 cup cornmeal
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
-
In bowl, mix together wet ingredients (beans, salsa, milk and oil).
-
Add flour, corn meal, and baking powder, baking soda and salt to bean mixture; mix until a thick batter has been formed. It will be pretty thick!
-
Heat waffle iron and spray with cooking spray. Add about ¼ cup* of batter to a personal-sized waffle iron, spreading around with a spatula to reach the edges. * For a 4-square waffle iron, add about 1 cup (half the batch).
-
Cook in waffle iron for 3 to 5 minutes until browned and turning crispy on the exterior. Repeat for each waffle (will make 8 individual waffles or 2 4-square waffles).
-
Top as desired, egg or guacamole always a good choice – with extra salsa drizzled on top! Used for sandwiches is great too – or cut in quarters for an appetizer and serve with salsa.
