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Black Bean Latkes With Baby Bella Mushrooms

A black bean latke with sour cream and banana peppers

Comfort food…evolved: One of the themes I’ll be exploring regularly is the notion that comfort food means different things to all of us. For now though, let’s talk about latkes.

From Chanukah to everyday: It’s only a few weeks since Chanukah, my favorite holiday of the year. One of the customs on Chanukah (or Hanukkah, for those of you who can’t roll those chhhh’s and not to be confused with Nonukah, my invented 9th day of Chanukah) is to eat foods fried in olive oil- with doughnuts AKA sufganiyot, and potato pancakes AKA latkes, livivot or chremselach being the top holiday noms.

Since I very rarely eat white potatoes, (Well, I did make an exception for Chanukah!) I tried to come up with an everyday version that was high in protein and less starchy. These are also incredibly filling.

Black Bean Latkes With Baby Bella Mushrooms

Print Recipe
Serves: 4+


  • 1 can of black beans, drained
  • 4 or 5 Baby Bella mushrooms
  • 1/2 small onion
  • 3/4 cup of cooked brown rice
  • 2 eggs
  • 3 Tbsp olive oil (add more as needed)
  • 1 tsp. sea salt
  • 1 tsp. nutritional yeast (or feel free to skip it).
  • 1 tsp. garlic powder



Rinse mushrooms (I peel them, but that's me) and cut into thick slabs (try for 1/2 inch or whatever feels comfortable to you). Pat dry and saute in 1 Tbsp. of olive oil until just golden. Place mushrooms on a napkin or paper towel to absorb oil.


In high power blender, blend together black beans, onion, eggs, rice and salt, garlic powder and nutritional yeast until just blended. You don't want to puree or over blend since it will be too soupy. Some chunks are a good thing! The texture should be like an almost chunky pancake batter.


Heat up remaining olive oil in a large skillet and use a pitcher to pour mixture into bubbling oil. When the edges of each latke start to firm up slightly, place as many mushroom slices as you can on top of each latke.


Very gently start to loosen edges of latkes with a silicon spatula so that when they start to appear somewhat done (without too much liquid in the center) you can easily flip. Please note that these are very fragile, so the less flipping the better. In fact, try to allow for maximum doneness before even flipping.


Flip and brown the other side.


Carefully place latkes on a plate covered with a paper towel to allow excess oil to drain. Repeat until batter is used up.


Unlike potato latkes, these don't really taste great with apple sauce. Instead, serve with a dollop of sour cream or Greek yogurt. Since black beans are often cooked with vinegar for balance, these also taste heavenly with some banana peppers. Yum. One more thing, if you're worried about the placement of the Baby Bella mushrooms, you can chop them coarsely and then sprinkle on top of the half done latkes. They add a chewy, almost "meaty" texture.

Want to talk about latkes or anything else food related? Use the handy dandy contact form below to start a conversation:

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