Mexican Refried Bean & Cornmeal Vegan Waffles

These are a crazy hybrid of several other recipes that worked pretty well. Jen also gave a “thumbs” up, eating more than one for dinner.

And you can instantly get a souped-up, spicier and even more flavorful version just by signing up for the Update List.  (Hint, hint – and please tell your friends!)


  • 1 1/4 C whole wheat or all-purpose flour (I originally suggested buckwheat, but this may not provide adequate binding or may cause sticking on some irons)
  • 1 C cornmeal
  • 1 t baking soda
  • 2 t baking powder
  • 1/4 t salt
  • 1 can (15 oz.) refried beans (I used Amy’s brand refried black beans)
  • 1 3/4 C soymilk
  • 1/4 C canola oil


Stir together the dry ingredients and whisk together the wet ingredients (include the beans in the wet ingredients. Stir the wet into the dry until just blended. Cook on a waffle iron sprayed generously with oil. Add a few additional T of water or soymilk if the batter seems too dry near the end.

Top with salsa, vegan sour cream, guacamole, and vegan cheese. Eat and enjoy your new superpowers of levitation!

Makes roughly 4 (7-inch) round Belgian waffles in our Waring Pro WMK300 waffle iron.

2 thoughts on “Mexican Refried Bean & Cornmeal Vegan Waffles”

  1. Cool! I think my 11-month old daughter might be allergic to eggs, so I was looking for an eggless waffle recipe and came across your site. Made this last night, and the whole family had bean waffles for dinner. My picky baby ate her entire portion, saying “mmm mmm” the whole time. Despite using a ton of oil, the waffles tended to stick to the iron (my non-stick iron!) so I’ll have to play with the recipe a bit – but it’s sure a keeper. So nutritious…

  2. Rebecca,

    Thanks for your helpful comments! If you don’t mind, I’d be curious to know the wattage/model of your waffle iron. A few things that might help, depending upon the nature of the sticking:

    1) If the sticking seemed to be due to the waffle not binding well enough–i.e., if the iron opened relatively easily but the waffle split into top and bottom halves–then you could try adding Ener-G egg replacer, following the directions on the box for one egg. (You can use more, but it can start to alter the flavor after a point.) A very small amount of xanthan gum (no more than 1/8 to 1/4 tsp. should be necessary) also helps with some recipes. If you used buckwheat, replacing a portion of the flour with wheat flour will also help to bind it due to the gluten.

    2) If the waffle bound well and it still stuck to the iron–i.e., it was very hard to open–make sure there’s plenty of oil sprayed directly on the iron prior to each waffle, even if you already have at least a few Tbsp. of oil in the recipe. It sounds like you may have already done this.

    3) Sometimes a Tbsp. or slightly less of raw sugar or other sweetener help the waffle to carmelize/crisp on the exterior, but it also makes it a little less healthy, and of course alters the flavor slightly.

    If you try any of these and it helps, I’d love to know!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.