Black Bean Cakes With Queso Fresco Recipe

Name: Black Bean Cakes With Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked or canned black beans, drained; 2 eggs; 1/4 cup crumbled queso fresco (pasteurized); 2 tablespoons extra-virgin olive oil; 1/4 cup minced red onion; 2 tablespoons minced garlic; 1 tablespoon minced fresh cilantro; 1/4 cup all-purpose flour, plus more if needed; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 1 cup salsa fresca; Minced fresh cilantro (optional)

Servings: persons

3 cups cooked or canned black beans, drained
2 eggs
1/4 cup crumbled queso fresco (pasteurized)
2 tablespoons extra-virgin olive oil
1/4 cup minced red onion
2 tablespoons minced garlic
1 tablespoon minced fresh cilantro
1/4 cup all-purpose flour, plus more if needed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup salsa fresca
Minced fresh cilantro (optional)

1
Preheat oven to 375u00b0. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.
2
Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.
3
Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).
4
Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 cups cooked or canned black beans, drained, 2 eggs, 1/4 cup crumbled queso fresco (pasteurized), 2 tablespoons extra-virgin olive oil, and more.

Yes, Black Bean Cakes With Queso Fresco 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.

That's it — enjoy your meal!

Black Bean Cakes With Queso Fresco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions