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Black Bean Cakes with Corn Salsa and Avocado Sauce

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

Print

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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  1. Layla

    April 3rd, 2012 at 1:54 am

    The new site looks awesome. Very summery!

  2. bakedbree

    April 8th, 2012 at 10:34 pm

    Thank you so much Layla!

  3. Fatemah

    May 10th, 2012 at 2:43 pm

    looks delicious πŸ™‚

  4. bakedbree

    May 22nd, 2012 at 9:50 pm

    Is delicious. πŸ™‚

  5. cmichaelsny

    April 3rd, 2012 at 3:06 am

    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..

  6. bakedbree

    April 8th, 2012 at 10:34 pm

    Will do! I love to eat vegetarian.

  7. Jessica

    April 4th, 2012 at 11:23 am

    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.

  8. bakedbree

    April 8th, 2012 at 10:27 pm

    I hope that you do Jessica!

  9. Mary@FitandFed

    April 16th, 2012 at 10:30 pm

    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.

  10. bakedbree

    April 19th, 2012 at 10:55 pm

    I think that the key is to chill them. They harden and then are more manageable.

  11. Shannon @ RecipesMe

    April 21st, 2012 at 10:45 am

    These bean cakes and sauce look really good. I’m going to have to make this recipe, mmm thanks for sharing πŸ™‚

  12. bakedbree

    April 26th, 2012 at 10:16 am

    They are really good! One of my favorite dinners actually.

  13. Laura

    May 16th, 2012 at 5:00 pm

    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!

  14. bakedbree

    May 18th, 2012 at 4:59 pm

    I love this recipe, and could eat this all the time. Glad that you liked it so much.

  15. Michelle

    May 21st, 2012 at 8:39 pm

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

  16. bakedbree

    May 22nd, 2012 at 6:26 pm

    You are welcome, and thanks for the link back.

  17. Erin

    June 7th, 2012 at 5:03 pm

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

  18. bakedbree

    June 12th, 2012 at 3:57 pm

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

  19. Ellen

    June 11th, 2012 at 6:52 pm

    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!

  20. bakedbree

    June 12th, 2012 at 3:44 pm

    That’s what I like to hear! I am so glad that you liked them so much.

  21. Holly

    June 16th, 2012 at 9:33 pm

    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!

  22. bakedbree

    June 19th, 2012 at 10:04 pm

    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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