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Black Bean Cakes

What you need: 

6 1/2 cups cooked or canned black beans
1/2 cup salsa (your favorite brand)
1/2 cup diced red onion
1 1/4 red bell peppers, diced
1/4 cup chopped fresh cilantro
2 cups vegan bread crumbs
1 tablespoon diced jalapeño peppers
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeño sauce
2 cups crushed tortilla chips
1 teaspoon fresh ground cumin
1 teaspoon fresh coriander
2 tablespoons olive oil

What you do: 

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture.
Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.
Serve with chilled salsa, vegan sour cream, and/or my favorite - fresh corn salsa (easy to find recipe made of corn, lime juice, jalapeños, red onion and cilantro).

Preparation Time: 
45 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This recipe was super yummy and made TONS of leftovers for freezing and snacking on the next day. I ate mine with the corn salsa and sour cream and they were soooooo good. The only change I will make is to add a little bit more of the original Tabasco sauce next time as I like my beans a little spicier, but overall definitely a 5 star recipe.

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