Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cr

Name: Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans black beans, rinsed and drained; 1 egg white, beat it lightly; 2 green onions, finely chopped (both white & green parts); ¼ cup minced fresh cilantro, plus; 2 tablespoons fresh cilantro, set aside for salsa; 1 teaspoon chili powder; ¼ teaspoon dried oregano; ¼ teaspoon ground cumin; 4 teaspoons vegetable oil; ½ cup frozen corn, thawed; ½ cup chunky salsa; ¼ cup low-fat sour cream

Servings: persons

2 (15 ounce) cans black beans, rinsed and drained
1 egg white, beat it lightly
2 green onions, finely chopped (both white & green parts)
¼ cup minced fresh cilantro, plus
2 tablespoons fresh cilantro, set aside for salsa
1 teaspoon chili powder
¼ teaspoon dried oregano
¼ teaspoon ground cumin
4 teaspoons vegetable oil
½ cup frozen corn, thawed
½ cup chunky salsa
¼ cup low-fat sour cream

1
Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork.
2
Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin.
3
Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.)
4
patties.
5
Lightly spray a small non-stick skillet with nonstick cooking spray.
6
Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
7
In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro.
8
The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did.
9
It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it.
10
Prep and cooking time total 25 minutes.

228

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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 ounce) cans black beans, rinsed and drained, 1 egg white, beat it lightly, 2 green onions, finely chopped (both white & green parts), ¼ cup minced fresh cilantro, plus, and more.

Yes, Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Vegetarian Black Bean Cakes W/ Chunky Salsa-Sour Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions