Craving a meal that’s big on flavor but short on time? Look no further! These Spicy Black Bean Cakes are your new weeknight hero. Crispy on the outside, tender on the inside, and packed with zesty Southwestern flavors, they come together in a flash using simple pantry staples. Topped with fresh salsa, a kick of jalapeño, and a cool, chili-spiced sour cream, this is a vegetarian dish that truly satisfies. Let’s get cooking!
Ingredients
• 1 1/2 cups / 360g salsa, divided
• 2 15-ounce / 425g cans black beans, rinsed and drained
• 1 8.5-ounce / 240g package corn muffin mix
• 1 medium fresh jalapeño, seeded and finely chopped, divided
• 2 1/2 teaspoons chili powder
• 2 tablespoons olive oil, divided
• 1/2 cup / 120g sour cream or vegan substitute
• 1/2 teaspoon chili powder
Instructions
1. 1. Prepare the Bean Mixture: Place a fine-mesh sieve over a bowl and drain 1/2 cup of the salsa. In a large bowl, coarsely mash the rinsed and drained black beans with a fork or potato masher. Stir in the drained salsa, the corn muffin mix, half of the chopped jalapeño, and 2 1/2 teaspoons of chili powder until just combined.
2. 2. Cook the Bean Cakes: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. For each cake, spoon a scant 1/2 cup of the bean mixture into the hot skillet, cooking in batches. Use a spatula to gently flatten each mound into a 3 1/2-inch patty. Cook for about 6 minutes total, flipping once halfway through, until golden brown and crisp. Transfer cooked cakes to a plate and repeat with the remaining oil and bean mixture.
3. 3. Make the Chili Cream & Serve: While the cakes cook, whisk together the sour cream and the remaining 1/2 teaspoon of chili powder in a small bowl. Serve the warm bean cakes topped with the remaining 1 cup of salsa, the rest of the chopped jalapeño, and a generous dollop of the chili-seasoned sour cream.
Nutritional Information
• Nutrition Information
• Per Serving: 519 calories, 19 g total fat (4 g saturated fat), 11 mg cholesterol, 1,553 mg sodium, 79 g carbohydrate, 12 g fiber, 20 g protein.
Pro Tips
• When handling jalapeños, wear gloves to prevent the oils from burning your skin. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after chopping.
• Make it Vegan: Easily make this recipe vegan by substituting the dairy sour cream with your favorite plant-based sour cream, such as one made from tofu or cashews.
• Don’t Overmix: To keep the bean cakes from becoming dense, mix the batter until the are just combined. A few lumps are perfectly fine.
• Get a Good Sear: Ensure your skillet and oil are fully heated before adding the batter. This creates a delicious, crispy crust on the outside of the cakes.
• Meal Prep Friendly: The bean cake mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Cook just before serving for the best texture.
FAQ
Q: Are these black bean cakes a good source of vegetarian protein
A: Yes, they are an excellent source of plant-based protein. Thanks to the black beans, each serving provides a satisfying 20 grams of protein, making it a hearty and filling vegetarian meal.
Q: How can I make these black bean cakes vegan
A: This recipe is easily adapted for a vegan diet. Simply substitute the dairy sour cream with your favorite plant-based sour cream alternative, such as one made from cashews or tofu, for the chili cream topping.
Q: Can I make this recipe gluten-free
A: Absolutely. To make these bean cakes gluten-free, just use your favorite certified gluten-free corn muffin mix. Be sure to also check that your salsa is gluten-free.
Q: Can I prepare these spicy black bean cakes in advance
A: Yes, this recipe is perfect for meal prep. You can prepare the uncooked bean cake mixture up to 24 hours ahead of time. Store it in an airtight container in the refrigerator and cook the cakes just before serving to ensure they are perfectly crispy.
