Southwestern Savory Waffles Recipe | Vegetarian Times Skip to main content

Southwestern Savory Waffles

Who says waffles need to be sweet? Sonia Morin, of Altadena, Calif., experimented with her go-to waffle base to come up with these savory brunch favorites.



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2 cups all-purpose flour
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1 tsp. baking powder
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¼ tsp. sea salt
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1¾ cups unsweetened almond milk
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1 Tbs. vegetable oil
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½ cup fresh or frozen corn kernels
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¼ cup diced green chiles
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½ cup cooked black beans
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½ medium avocado, sliced


1. Preheat waffle iron. Whisk together flour, baking powder, and salt in large bowl. Stir in almond milk, oil, corn, green chiles, and black beans.

2. Spray waffle iron with cooking spray. Pour 1/2 cup batter onto waffle iron, close lid, and cook 3 minutes, or until crisp. Gently open lid, remove waffle with fork, and repeat with remaining batter. Top with sliced avocado.

Nutrition Information: 

7 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
41 g
0 mg
262 mg
4 g
1 g
Serves 6

Comments on this Recipe

this sounds interesting did you ever try savory waffles?

These tasted good, but are very dry and def need some salsa. Also "until crisp" is a lot longer than 3 minutes. I would not make these again.

Made these tonight. They were great and were not dry. For a new twist on these we are going to put homemade guacamole on top when we make them again. Appreciated the 30 minute recipe. Also 3 minutes was just right on our waffle setting.