Chili Bean Cakes With Avocado Salsa Recipe

Name: Chili Bean Cakes With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ cup pine nuts; 1 (15 ounce) canmixed beans (black, pinto, kidney, etc., I buy vegetarian mixed beans); 12 red onion, finely chopped; 1 tablespoon tomato paste; 12 fresh red chili pepper, seeded and finely chopped; 1 cup fresh brown breadcrumbs (not dry packaged bread crumbs); 1 egg, beaten; 1 tablespoon fresh cilantro, finely chopped; 2 tablespoons corn oil; 1 lime, cut into fourths (to garnish); 1 avocado, chopped; 3 12 ounces tomatoes, seeded and chopped; 2 garlic cloves, crushed; 2 tablespoons fresh cilantro, finely chopped; 1 tablespoon olive oil; pepper; 12 lime, juice of

Servings: persons

⅛ cup pine nuts
1 (15 ounce) canmixed beans (black, pinto, kidney, etc., I buy vegetarian mixed beans)
12 red onion, finely chopped
1 tablespoon tomato paste
12 fresh red chili pepper, seeded and finely chopped
1 cup fresh brown breadcrumbs (not dry packaged bread crumbs)
1 egg, beaten
1 tablespoon fresh cilantro, finely chopped
2 tablespoons corn oil
1 lime, cut into fourths (to garnish)
1 avocado, chopped
3 12 ounces tomatoes, seeded and chopped
2 garlic cloves, crushed
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
pepper
12 lime, juice of

1
Heat a nonstick skillet over medium heat, add the pine nuts, and cook, turning, until just browned.
2
Place in a bowl and set aside.
3
Put the drained beans into a large bowl and coarsely mash.
4
Add the onion, tomato paste, chile, pine nuts, and half of the bread crumbs and mix well.
5
Add half the egg and the cilantro and mash together, adding a little more egg, if needed, to bind the mixture.
6
Form the mixture into 4 flat cakes.
7
Coat with remaining bread crumbs, cover, and let chill in the refrigerator for 30 minutes.
8
To make salsa, mix all the ingredients together in a serving bowl, cover, and let chill in the refrigerator until needed.
9
Heat the oil in a skillet over medium heat, add the bean cakes, and cook 4-5 minutes on each side, or until crisp and heated through.
10
Remove from the skillet and drain on paper towels.
11
Serve each bean cake with the salsa, garnished with a slice of lime.

648

kcal

Calories

Fat

125

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 17 ingredients. The key ingredients include: ⅛ cup pine nuts, 1 (15 ounce) canmixed beans (black, pinto, kidney, etc., I buy vegetarian mixed beans), 12 red onion, finely chopped, 1 tablespoon tomato paste, and more.

Yes, Chili Bean Cakes With Avocado Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chili Bean Cakes With Avocado Salsa

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