Name: Black Bean Cakes
Ingredients: 45 oz canned black beans, rinsed and drained; 2 large eggs; 3 cups toasted fresh breadcrumbs, divided; 1 cup chopped red bell pepper; ½ cup chopped green onion; ½ cup chopped fresh cilantro; 2 garlic cloves; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp cayenne pepper; 1 tsp salt; ½ tsp onion powder; ½ tsp pepper; 4 tbsp vegetable oil; salsa; sour cream; avocado slices

Black Bean Cakes

CategoryMain Dish

Yields1 Serving

45 oz canned black beans, rinsed and drained

2 large eggs

3 cups toasted fresh breadcrumbs, divided

1 cup chopped red bell pepper

½ cup chopped green onion

½ cup chopped fresh cilantro

2 garlic cloves

2 tsp chili powder

1 tsp ground cumin

1 tsp cayenne pepper

1 tsp salt

½ tsp onion powder

½ tsp pepper

4 tbsp vegetable oil

salsa

sour cream

avocado slices

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl.

Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each.

Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)

Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side.

Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.

Nutrition Facts

Serving Size 10

This recipe brought to you by the Idaho Bean Commission.

Ingredients