Black Bean Cakes Recipe

Name: Black Bean Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 2 2 tablespoons water or 2 tablespoons chicken broth; 1 tablespoon chorizo sausage, finely diced (optional); 1 teaspoon oil (omit if using sausage); 1/3 cup onion, small diced; 1/4 cup red pepper, small diced; 2 garlic cloves, finely minced; 1/2 teaspoon jalapeno, finely diced; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; 1 egg white; 1/4 cup cornmeal; 2 tablespoons cornmeal; 1/2 tablespoon lime juice; 1 tablespoon cilantro, chopped; 1 1/2 tablespoons plain nonfat yogurt; 1 1/2 tablespoons low-fat sour cream; 1/2 cup salsa (chose mild, medium or hot according to your tastes)

Servings: persons

1 (15 ounce) can black beans, drained and rinsed
2 2 tablespoons water or 2 tablespoons chicken broth
1 tablespoon chorizo sausage, finely diced (optional)
1 teaspoon oil (omit if using sausage)
1/3 cup onion, small diced
1/4 cup red pepper, small diced
2 garlic cloves, finely minced
1/2 teaspoon jalapeno, finely diced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 egg white
1/4 cup cornmeal
2 tablespoons cornmeal
1/2 tablespoon lime juice
1 tablespoon cilantro, chopped
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons low-fat sour cream
1/2 cup salsa (chose mild, medium or hot according to your tastes)

1
Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2
In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
3
Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
4
Form the mix into eight equal sized cakes.
5
Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6
Combine the salsa with the yogurt and sour cream.
7
Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (15 ounce) can black beans, drained and rinsed, 2 2 tablespoons water or 2 tablespoons chicken broth, 1 tablespoon chorizo sausage, finely diced (optional), 1 teaspoon oil (omit if using sausage), and more.

Yes, Black Bean Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bean Cakes

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