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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?

I absolutely love this recipe! I could eat them everyday. I am new to vegetarianism and was able to whip this up so quickly and easily! Yum!

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This recipe sounds delicious, but I have a hard time believing that 6.5 cups of black beans makes only 4 servings. For anyone who has made this, how many servings would you say it makes? That way I can size down as needed. Thanks!

Each serving is two cakes- large enough to make a meal for anyone, and for normal/light eaters there may be a few bites left.  So this recipe makes 8 total cakes.  The recipe easily cuts in half, or because it freezes well you can make a full batch and save the rest for a lazy day.
If you're making it to go with a decent-sized salad, another side and dessert, I would say this feeds 8.

And to vegantolowercholesterol who didn't care for the recipe- thanks for the more muted recipe.  My mother-in-law hates cumin, fresh coriander, and Tabasco (I didn't know it at the time)- I may try your recipe for her to see if she likes it!  The first time I made this for her (I gave her just one cake) she tried to hide it under her salad at the corner of the plate by the center piece on the table!

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Yummy! I substituted 2 chipotle peppers in adobo sauce for the fresh jalapeno/tabasco sauce.  I also cut down amount of black beans a little.  This recipe really hit the spot!  ;)b

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No, these are not good.  Sorry, not my thing.  I found a different recipe I like much better . . . .    * 1/2 onion, diced
    * 1 can black beans
    * 1/2 cup flour
    * 2 slices bread, crumbled
    * 1 tsp garlic powder
    * 1 tsp onion powder
    * 1/2 tsp seasoned salt
    * salt and pepper to taste
    * oil for frying
It's pretty much sautee add mash shape and fry.  No this recipe is nothing like the one I'm reviewing, but for me and my family that's a good thing.

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This recipe sounds delicious, but I have a hard time believing that 6.5 cups of black beans makes only 4 servings. For anyone who has made this, how many servings would you say it makes? That way I can size down as needed. Thanks!

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This is a staple in our house now. Every on I make these for loves them. Great vegan comfort food. I make the recipe exactly. Just adjust the spicey ingredients depending on who your making them for. One note make your own salsa. These also freeze well.

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This recipe was awesome. I didn't even have the tortilla chips in my cabinet, so I mushed up some stale Terra Chips and used them instead, which worked very well and gave the outside of the cakes a pretty red color. Used parsley instead of cilantro (a.k.a. the Antichrist) and added the juice of one lime, because limes make everything better. The cakes were very easy to prepare in a hurry. They were delicious and I'm definitely going to cook them again.

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Made These, and they were delicious, even the omnis in my family enjoyed them! I  put leftovers in the fridge and  sautéd and ate for a quick meal. 5-Star recipe for sure!

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All I can say is YUM!  Everyone should make these!!  Thanks for sharing the recipe - it was great and I followed it exactly :) YUM again!

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I'm' SO glad you liked these!  And thanks for taking a pic - they looked perfect!  :)  I can see where you're coming from on the heat.  I tend to taste the raw mix before cooking as sometimes the store-bought tabasco sauces vary in heat.  *Usually* 1.5t total is enough for most (my boyfriend is heat-resistant), but I've actually used up to a 2 tablespoons!  I'll spice the heck out of the corn salsa I put on them if I make the base recipe, since he's not a salsa fan anyway ;)  By the way, I should have mentioned that each serving is 2 cakes, so it makes 8 rather large ones!

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