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black bean cakes with corn salsa and avocado sauce recipeI would have no problem becoming a vegetarian. I could easily give up meat, and live on salads, but I do not think that my family would go along with me. My boys are meat eaters. Hamburgers, steaks, pulled pork, they are their favorites. That being said, when I put a plate of black bean cakes in front of them, they look at me funny, but the plate is always clean. I love this version because they are so flavorful. a little kick from chipotle pepper and chile powders, but they are not hot. Nice freshness and crunch from the corn salsa, and creaminess from the avocado sauce. I have all of the ingredients in my house, so this is one of my go-to-in-a-rush-we-just-home-from-soccer-and-it-is-6:30-already dinners. These also black bean cakes also make a great sandwich.

This post was supposed to be my Lazy Susan post for April, but it did not happen. Sorry girls!

black bean cakes with corn salsa and avocado sauce recipe1 (14-ounce) can black beans, drained
1 clove garlic
1/2 cup red onion
1/2 cup red pepper
1/2 cup corn kernel
1 egg
1/4 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/4 teaspoon oregano
1/2 teaspoon cumin
salt and pepper
1 cup bread crumbs

Corn Salsa:
1 cup corn kernels
1/4 cup red pepper
2 green onions
10 teardrop tomatoes
juice of 2 limes
salt and pepper

Avocado Cream:
1 avocado
1/2 cup sour cream
1 teaspoon cumin
1 Tablespoon lime juice

black bean cakes with corn salsa and avocado sauce recipe

Mix together garlic, onion, red pepper, corn, egg, chili powders, oregano, and cumin. Season with salt and pepper.

black bean cakes with corn salsa and avocado sauce recipe

Mash the black beans a bit and add to the bowl.

black bean cakes with corn salsa and avocado sauce recipe

Stir in the bread crumbs.

black bean cakes with corn salsa and avocado sauce recipe

Form into patties, and chill in the fridge for 20 minutes or so. It helps keep the patties together.

black bean cakes with corn salsa and avocado sauce recipe

Mix together all of the ingredients for the salsa while the black bean patties are chilling.

black bean cakes with corn salsa and avocado sauce recipe

To make the avocado sauce, put the avocado, sour cream, lime, and cumin, in the blender. Season with some salt and pepper. Blend until smooth. It is a very thick sauce, you can thin it with more lime juice or some water.

black bean cakes with corn salsa and avocado sauce recipe

Heat a pan over medium heat. Pour in a few Tablespoons of olive oil and put the patties in the pan. Resist the urge to flip the cakes to soon. They will fall apart. Cook until they brown and then flip. Cook the other side.

black bean cakes with corn salsa and avocado sauce recipe

I put mine on a bed of spinach leaves. Top with corn salsa and avocado sauce. Serve with lime wedges.

black bean cakes with corn salsa and avocado sauce recipe

Black Bean Cakes with Corn Salsa and Avocado Sauce

Ingredients

    Black Bean Patties
  • 1 (14-ounce) can black beans, drained
  • 1 clove garlic
  • 1/2 cup red onion
  • 1/2 cup red pepper
  • 1/2 cup corn kernel
  • 1 egg
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • salt and pepper
  • 1 cup bread crumbs
  • Corn Salsa:
  • 1 cup corn kernels
  • 1/4 cup red pepper
  • 2 green onions
  • 10 teardrop tomatoes
  • juice of 2 limes
  • salt and pepper
  • Avocado Cream:
  • 1 avocado
  • 1/2 cup sour cream
  • 1 teaspoon cumin
  • 1 Tablespoon lime juice

Instructions

  1. Mix together garlic, onion, red pepper, corn, egg, chili powders, oregano, and cumin. Season with salt and pepper.
  2. Mash the black beans a bit and add to the bowl.
  3. Stir in the bread crumbs.
  4. Form into patties, and chill in the fridge for 20 minutes or so. It helps keep the patties together.
  5. Mix together all of the ingredients for the salsa while the black bean patties are chilling.
  6. To make the avocado sauce, put the avocado, sour cream, lime, and cumin, in the blender. Blend until smooth. It is a very thick sauce, you can thin it with more lime juice or some water.
  7. Heat a pan over medium heat. Pour in a few Tablespoons of olive oil and put the patties in the pan. Resist the urge to flip the cakes to soon. They will fall apart. Cook until they brown and then flip. Cook the other side.
  8. I put mine on a bed of spinach leaves. Top with corn salsa and avocado sauce. Serve with lime wedges.
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24 Responses to Black Bean Cakes with Corn Salsa and Avocado Sauce

  1. Layla says:

    The new site looks awesome. Very summery!

  2. cmichaelsny says:

    Thanks you for sharing this kind of recipe…I would like to try it this week end I am sure my family will love it..Hope you can share more delicious recipe..
    cmichaelsny recently posted..What Is A Panic Disorder?

  3. [...] Bean Cakes with Corn Salsa and Avocado Sauce April 1, 2012 By bakedbree Leave a Comment If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

  4. Jessica says:

    Hi, I am pretty new here! This looks delicious – and it’s something I have all the ingredients for – so we are going to try it tonight.
    Jessica recently posted..Vacation. Bokeelia, March 2012.

  5. I am impressed that this does not fall apart (with care taken) even though it has whole corn kernels and only partly mashed beans in it. Must be the egg and bread crumbs keeping it together. It looks good, and with the salsa and the avocado/sour cream sauce, not to mention the bed of spinach, it’s certainly very healthy. Also impressive that you pull this off for a quick after-soccer diinner. I could do that if I made veggie burgers previously and froze them (or bought veggie burgers at Trader Joes!) but not that quickly from scratch.
    Mary@FitandFed recently posted..Mango Salsa

  6. These bean cakes and sauce look really good. I’m going to have to make this recipe, mmm thanks for sharing :)
    Shannon @ RecipesMe recently posted..Coconut Shrimp

  7. Laura says:

    We had these for supper tonight and they were delicious!!! Since there were only two to feed, we have lots of leftovers. I can’t stop eating the salsa or the avocado sauce. I’m going to freeze the leftover black bean cakes so I can pull one or two out for lunch when I need to later. Thanks for a delish recipe!

  8. Michelle says:

    Thanks for sharing a fabulous recipe! I’m sharing on my blog with a link back to yours. Love your recipes! :)

  9. [...] a few minor changes to the recipe but nothing drastic so I’m just going to link right to the original recipe at a beautiful blog called Baked Bree.  Whatever you do, do not skip the avocado cream – it [...]

  10. Erin says:

    Have you ever froze these? If so, do you freeze before frying or after?

    • bakedbree says:

      I have not, but I think that it would be the most convenient to freeze them after you fry and just reheat.

  11. Ellen says:

    Hi Bree! My son and I made this meal tonight, and it was deliicious! I made meatballs, too, for the non-veggie loving members of our family. The black bean burgers definitely trumped the meatballs! Thanks for your creative recipes and beautiful illlustrations! You have been a true friend to me in my menu planning!

  12. Holly says:

    These are great! I’m a college student who’s home for the summer, and I do all the cooking in my family. I always choose healthy options for us, but my parents don’t see eye-to-eye with me when it comes to quinoa, sweet potatoes, kale, and other ‘weird’ foods. When my mom took a bite of these cakes, for the first time she looked intently at me and said, “These are REALLY good. I don’t miss the meat at all.” Thanks, Bree!

    • bakedbree says:

      Wow! What a compliment! I love this recipe too. And black bean cakes are really versatile, you can make burgers, tacos, all kinds of stuff with them.

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