Mexican black bean balls

Meet the falafel of Mexico! These plant-based black bean balls have a very pleasing texture and a meaty taste, and are bursting with Mexican flavours. They are packed with fiber and protein too. Perfect served with a colorful salad (e.g. rainbow quinoa salad, recipe below) or as part of a Mexican bowl meal.

Mexican Black Bean Balls

Marna Oettle
Juicy oven-baked black bean balls with Mexican flavours, perfect for a Mexican bowl or salad. The rainbow quinoa salad recipe in the picture is posted below this recipe.
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican, South-Western
Servings 12 Balls
Calories 43 kcal


  • 1 can Black beans drained
  • 1 tsp each ground cumin, coriander, and paprika
  • juice of 1 lemon or lime
  • 1 red onion very finely diced
  • 1 small red chili seeds removed and finely diced
  • 1 handful of fresh coriander chopped
  • 2 cloves garlic minced
  • bread crumbs from 2 small slices brown / wholewheat bread gluten-free bread works too
  • 1 egg
  • 1/2 tsp salt more or less to taste
  • A few grinds of black pepper optional


  • Preheat the oven to 230 C (200 fan). Prepare a large baking tray by lining with foil / parchment paper and spraying lightly with non-stick spray.
  • In a large mixing bowl, crush the black beans roughly with a fork or potato masher. Do not overdo it – you still want to see some whole black beans in the mix. About 50% of the beans should have a 'pureed' texture.
  • Add all of the rest of the ingredients and combine well.
  • Using an ice-cream scoop or your hands, form golf-ball sized bean balls and place on the prepared tray.
  • Bake for 20 – 25 minutes, or until the balls are sightly browned. Serve 3 – 4 balls per person with guacamole and a colorful salad.


Nutritional info per ball: 43 kcal, 0.7g fat, 7.5g carb, 2g fiber, 2.2g protein.
Portion suggestion: serve 3 – 4 balls per person.
Keyword balls, Black beans, Mexican, oven-baked

Rainbow quinoa salad

A fresh and beautiful salad with quinoa, pomegranate, colorful veggies, and optional cauliflower rice.
5 from 3 votes
Total Time 15 mins
Course light meal, Side Dish
Cuisine Middle Eastern Fusion
Servings 4 people
Calories 160 kcal


  • 2 cups cooked and cooled quinoa
  • 2 cups raw cauliflower rice optional, but it adds bulk and fiber
  • 3/4 cup pomegranate seeds
  • 2 spring onions finely diced
  • 1/2 cucumber chopped into small pieces
  • 1 yellow bell pepper chopped into small pieces
  • 1 handful fresh parsley finely chopped
  • 1 handful fresh mint finely chopped
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste
  • 2 tbsp crumbled feta cheese for garnish


  • In a large salad bowl, add all the ingredients except for the salt and pepper and feta.
  • Mix well, then season with salt and pepper to taste.
  • Garnish with the crumbled feta cheese and enjoy!


Nutritional info per portion (1/4 of recipe as a side dish): 160 kcal, 2.1 g fat, 30 g carb, 4.1 g fiber, 5.4 g protein.
NOTE – if serving as a light meal on its own, this recipe serves 2. Add some chickpeas for extra protein and a more satisfying meal.
Keyword bell peppers, cauliflower rice, cucumber, pomegranate, quinoa

5 thoughts on “Mexican black bean balls

  1. I’ve memorized this recipe to be part of my my quick, easy healthy wonderful creations. If you are in a big hurry because you have hungry friends or family you can add an extra egg and then fry them ln a little oil.
    six stars.xx

  2. 5 stars
    I make this so often with slight variations that i don’t make balls anymore, layer it in a tray , bake and cut in squares. One day I didn’t have bread in the house and used pre-cooked oats, just as good.

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