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Nutrition Facts
Serving Size 1 (168g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 188
Calories from Fat 25		(13%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 222mg		9%
Potassium 493mg		14%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 8.5g	34%
	Sugars 2.6g
Protein 10.0g		20%
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Black Bean Cakes

Recipe #152937 | 30 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jan 23, 2006

A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later.

SERVES 4 (change servings and units)

Ingredients

1 (15 ounce) can black beans, drained and rinsed
2 tablespoons vegetable broth or water or chicken broth
1 tablespoon chorizo sausage, finely diced (optional)
1 teaspoon oil (omit if using sausage)
1/3 cup onion, small diced
1/4 cup red pepper, small diced
2 garlic cloves, finely minced
1/2 teaspoon jalapeno, finely diced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 egg white
1/4 cup cornmeal
2 tablespoons cornmeal
1/2 tablespoon lime juice
1 tablespoon cilantro, chopped
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons low-fat sour cream
1/2 cup salsa (chose mild, medium or hot according to your tastes)

Directions

1
Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
2
In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
3
Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
4
Form the mix into eight equal sized cakes.
5
Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
6
Combine the salsa with the yogurt and sour cream.
7
Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

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Featured Reviews for This Recipe

From: KITTENCAL

On Mar 4, 2007

I can't say that DH loved these but I really enjoyed this recipe, I increased most of the ingredients and used dryed pepperoni in place of the chorizo, I chilled the mixture for a couple of hours before shaping, thanks Toni!...Kitten

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From: JeriBinNC

On Nov 28, 2006

These were very good, just not quite as flavorful as I expected, considering the ingredients. I'll make them again, but I think I'll double the cumin, chili powder, and garlic next time (I like big flavors!). I made them as a side dish, skipped the chorizo, and topped them with sour cream and salsa verde. Yum!

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From: ladypit

On Mar 7, 2006

Much easier to make then the long list of ingredients would have you believe. In 45 minutes I made these, made Spanish rice, and baked homemade corn chips for a healthy latin inspired meal. These held together very well and would be a good Mexican style burger. The only problem I had was figuring out appropriate size. I only got 7 out of them. Omitted the chorizo and used cooking spray. Easy to make with what I normally have on hand. Thanks toni!

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From: Maito

On Apr 9, 2008

These were yummy! I took the advice of other reviewers and doubled the cumin, chili powder, garlic, and used a whole jalapeno (seeded). They were nice and spicy. I couldn't taste the chorizo, so I would leave it out next time (or add much more). Tried them as burgers (it made 4) with avocado and red pepper. I am not sure if I would recommend the large size though, they were hard to flip, and fell apart a bit. I did cook them at least 3 minutes per side to make sure the egg was cooked through. Took me close to an hour from start to finish. Great flavor. Thanks, toni!

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