Skip to main content

South of the Border Latkes with Black Bean Topping

South of the Border Latkes with Black Bean Topping

Love the flavors but want a speedier version of this recipe? Skip the Black Bean Topping and instead serve South of the Border Latkes with salsa, sour cream, rinsed and drained black beans and diced avocado.

  • Duration
  • Cook Time
  • Prep Time
  • 4 (10-12 latkes) ServingsServings


Black Bean Topping:

  • 1/4 cup onions, finely chopped
  • 1 tablespoon canola oil
  • 1 clove garlic peeled and smashed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • 1 can black beans, drained but not rinsed (15-ounce)
  • 1 cup pareve “chicken” flavored or vegetable broth

South of the Border Latkes

  • 2 large Idaho or russet potatoes, peeled and shredded
  • 1/4 cup small dice green pepper
  • 1/4 cup small dice yellow onion
  • 1/4 cup low fat shredded cheddar
  • 1/4 cup matzo meal
  • 2 eggs, beaten
  • 1 teaspoon Chile powder
  • 1 teaspoon kosher salt
  • Cooking spray
  • cilantro


  1. Cook onions in oil over low heat till translucent.
  2. Add garlic.  Cook for 1-2 minutes, careful not to burn.  Add cumin and pepper.  Continue cooking for 1 minute.
  3. Add the beans all at once.
  4. Add broth and bring to low boil.
  5. Turn down to simmer for 20 - 25 minutes until beans are soft .  As beans are simmering prepare latkes.
  6. Preheat oven to 350 degrees F.
  7. Mix potatoes, green pepper, onion, cheddar, matzo meal, egg, Chile powder and salt.
  8. Spray cooking spray into a non stick sauté pan.  Shape about ¼ cup of batter into latkes, flattening them in your hands.
  9. Cook latkes over low heat, turning to prevent burning.  When brown, place on sprayed baking sheet and finish in a 350 degree oven for 12- 15 minutes.
  10. Remove beans from heat. Using a potato masher.  Mash the beans.
  11. Warm mixture on low heat until ready to serve.
  12. When Latkes are ready serve with Black Bean Topping and sour cream.  Garnish with chopped cilantro.