Spicy Black Bean Cakes – a delicious recipe with black beans, green onions, seeded red bell pepper, fresh cilantro, garlic, jalapeno chili. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Place drained beans in a large bowl. Using a hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeno and cumin. Season to taste with salt and pepper. Mix in egg and 2 TBS cornmeal.", "Place remaining 1 C cornmeal in a small dish. Drop heaping 1 TBS of bean mixture into cornmeal; turn to coat. Flatten into 1/2"" thick cake. Repeat with remaining bean mixture and cornmeal forming 18 cakes.", "Heat 3 TBS olive oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa."]
1627
kcal
Calories
154
g
Fat
55
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 15-oz cans black beans, drained well, 6 green onions, finely chopped, 1/2 C finely chopped seeded red bell pepper, 1/4 C chopped fresh cilantro, and more.
Yes, Spicy 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.
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