It's the perfect plant-based meal or party app!

Published on January 7, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Black Bean-Chipotle Meatballs are a delicious blend of corn chips, black beans, salsa, and chipotle peppers. Loaded with flavor, these plant-based meatballs pack a Southwestern punch. Enhance black beans and frozen corn with crushed corn chips and rice, then flavor the meatlike mixture with red onion, salsa, and smoky chipotle. Thread a couple balls on skewers with halved mini tortillas for two-bite taco apps.

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Ingredients

  • 1 (15-oz.) can black beans, rinsed and drained

  • 1/2 cup frozen whole kernel corn, thawed

  • 1 cup corn chips, finely crushed (about 1/2 cup)

  • 1/2 cup cooked white rice

  • 1 egg, lightly beaten

  • 1/4 cup finely chopped red onion

  • 1/4 cup bottled chunky salsa, plus more for serving

  • 1 to 2 tsp. finely chopped canned chipotle peppers in adobo sauce

  • 1/2 tsp. ground cumin

  • 1 garlic clove, minced (1/2 tsp.)

  • Guacamole, sour cream, and/or fresh cilantro leaves (optional)

Directions

  1. Line a large rimmed baking sheet with foil; lightly coat foil with nonstick cooking spray. In a medium bowl mash half the beans with a potato masher or pastry blender until well mashed. Stir in the remaining whole beans, the corn, corn chips, rice, egg, onion, salsa, chipotle peppers, cumin, and garlic.

    Crunch Time: If you don't have a food processor on hand to pulverize the chips, use a bag! Place the chips in a resealable freezer bag, then use a rolling pin to smash and roll the chips until they are crushed.

  2. Shape black bean mixture into sixteen 1 1/2-inch balls (about 2 Tbsp. each). Arrange meatballs evenly spaced on the prepared baking sheet. Cover and chill at least 1 hour before cooking.

  3. Preheat broiler with oven rack in middle position. Brush meatballs with 1 to 2 Tbsp. olive oil. Broil meatballs until lightly browned and internal temperature registers 160°F, 8 to 10 minutes. Serve with additional salsa, guacamole, sour cream, and/or cilantro if you like. Serves 4.

    To Air-Fry: Preheat air fryer to 400°F. Lightly coat air-fryer basket with nonstick cooking spray. Working in batches if necessary, add meatballs to basket in a single layer. Brush meatballs with olive oil. Air-fry until lightly browned on top and internal temperature registers 160°F, 8 minutes.

How to Make Vegan Meatballs

You can make these smoky vegetarian meatballs vegan by omitting the egg and sour cream. Simply replace the egg with a flax egg substitute by stirring together 2 tbsp. ground flaxseed and 1/4 cup water. Let stand for 5 minutes before adding to your meatball mixture.