Are you ready to transform ordinary beans into a culinary masterpiece that will have everyone at the dinner table begging for seconds? These Black Bean Cakes are not just a meal, they're a flavor explosion that combines the hearty richness of black beans with zesty corn salsa and creamy avocado sauce. Perfect for vegetarians, health-conscious foodies, and anyone who craves a delicious, quick-to-prepare dish that looks like it came straight from a gourmet restaurant kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup onion, chopped
- 1 tsp cumin
- 1/2 tsp salt
- 1 cup corn, cooked
- 1 avocado
- 1/2 lime, juiced
Instructions
- Prepare the black bean cakes by draining and rinsing the black beans thoroughly. Transfer beans to a large mixing bowl and mash them using a fork or potato masher until they form a slightly chunky consistency.
- Add chopped onions, breadcrumbs, cumin, and salt to the mashed black beans. Mix ingredients well, ensuring even distribution of spices and breadcrumbs.
- Shape the bean mixture into 4 equal-sized patties, approximately 3 inches in diameter. Place patties on a plate and refrigerate for 10 minutes to help them firm up.
- While patties are chilling, prepare the corn salsa by combining cooked corn kernels with finely diced fresh tomatoes and chopped cilantro. Season with a pinch of salt and set aside.
- For the avocado sauce, slice the avocado in half, remove the pit, and scoop the flesh into a blender. Add lime juice, a pinch of salt, and blend until smooth and creamy.
- Heat a non-stick skillet over medium heat with a light coating of olive oil. Cook the bean cakes for 4-5 minutes on each side until golden brown and crispy.
- Plate the black bean cakes, top with corn salsa, and drizzle generously with avocado sauce. Garnish with additional fresh cilantro if desired.
- Serve immediately while bean cakes are warm and crisp, accompanied by lime wedges for extra brightness.
Tips
- Ensure your black beans are thoroughly drained and patted dry to prevent soggy cakes
- Refrigerating the patties for 10 minutes helps them hold their shape during cooking
- Use a non-stick skillet and medium heat to achieve a crispy golden-brown exterior
- Don't overcrowd the pan - cook bean cakes in batches if necessary
- For extra flavor, consider adding minced garlic or chopped jalapeños to the bean mixture
- If the mixture seems too wet, add a bit more breadcrumbs to help bind the cakes
- Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
