Black Bean Cakes with Chipotle Cream
Elevate your weeknight meals with these flavorful Black Bean Cakes with Chipotle Cream—an irresistible fusion of smoky, spicy, and creamy goodness. Made with pantry-friendly ingredients like black beans, bread crumbs, and aromatic spices, these savory patties are perfectly crisped in a skillet for a satisfying texture. The star of the dish is the zesty chipotle cream, a tangy blend of sour cream, minced chipotle pepper, and lime juice, which adds a rich and smoky kick to every bite. Garnished with fresh cilantro, these protein-packed cakes are quick to prepare—ready in under 35 minutes—and versatile enough to serve as an appetizer, side dish, or main course. Whether you're looking for a meatless dinner idea or a unique dish to impress guests, this recipe delivers bold flavors and easy elegance.
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 1 cup Bread crumbs
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Fresh black pepper
- 3 tablespoons Vegetable oil
- 0.5 cup Sour cream
- 1 Chipotle pepper in adobo sauce, minced
- 1 teaspoon Lime juice
- 2 tablespoons Fresh cilantro, for garnish
Instructions
In a large mixing bowl, mash the black beans with a fork until mostly smooth, leaving a few chunks for texture.
Add the bread crumbs, green onion, minced garlic, ground cumin, chili powder, egg, salt, and black pepper to the mashed beans. Mix well until the mixture holds together when pressed.
Divide the mixture into 8 equal portions and shape them into small patties (about 2-3 inches wide). Place them on a plate and refrigerate for 10 minutes to firm up.
While the bean cakes chill, prepare the chipotle cream. In a small bowl, mix together the sour cream, minced chipotle pepper, and lime juice. Taste and adjust seasoning if desired. Set aside.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, add the black bean cakes in batches, being careful not to overcrowd the pan.
Cook the cakes for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and drain on paper towels if needed.
Serve the black bean cakes warm, topped with a dollop of chipotle cream and a sprinkle of fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 254 mg | 84% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 10.2 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 411 mg | 32% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
