I have an embarrassing amount of beans in my pantry! I love having these protein-packed powerhouses around! They’re inexpensive, filling, and can be prepared a multitude of ways! If you’re like me and hoard black beans I’m here to help you clear your pantry with this recipe for Mexican Black Bean Cakes! With a creamy oh-so-slightly spicy creamy interior and golden brown crust on the outside, these three-bite cakes can be used in so many ways! Tuck them into a taco, instead of using ground beef! Serve them as an appetizer! Throw some on the side of a fresh green salad loaded with fresh sweet corn, cilantro, and black olives! Stuff a quesadilla with them!
Or, stuff them into your mouth one-by-one like Wimpy from the Popeye cartoon series! Do you remember that one? Or, am I just old?!!?
Mexican Black Bean Cakes are super simple to assemble!
- Make the tortilla chip crumbs! Do this by adding your favorite tortilla chips to a food processor and process until they are fine crumbs. A few handfuls of the chips will do the trick! And, you can use any leftover crumbs in another batch of the cakes. Or use them as a crunchy garnish on a salad!
- Mince the chipotles and garlic!
- Toss them in a food processor with the remaining ingredients!
- Pulse 7or 8 times until the mixture is mostly creamy with a few beans left whole for some texture.
- Scoop, Cook, Eat!
I use an electric griddle for cooking the cakes. It makes the cooking process lightning quick because I can cook all of them at one time! If you don’t have one, use a non-stick skillet! Since the skillet is smaller, the cakes will cook in batches. Keep the cooked cakes warm by placing them on a cookie sheet into a 200° oven.
And don’t forget to make a batch of Chipotle Lime Sauce to serve along with these babies! It’s so creamy, tangy, smoky, and spicy! Your tastebuds don’t want to miss out!
Looking for more delicious bean recipes?
- Greek Tuna and Bean Pasta Salad
- Bourbon Bacon Baked Beans
- Beef and Bacon Chili
- Or, use my Quick and Easy Enchilada Sauce to make bean enchiladas for dinner!
If you make this recipe, I would love to hear from you! You can rate, review, and comment below! If you’d like to receive recipes from Yums & Kisses straight to your inbox, go ahead and subscribe! You can also follow me on Pinterest and Bloglovin’! I can’t wait until our next visit! Love you guys!
P.S. The electric griddle I linked in this post is not an affiliate link. This is the griddle I use and I love it! I just like to share what I use in my kitchen! What’s your favorite thing you use in your kitchen?Print
Mexican Black Bean Cakes! Delicious black beans mix with cream cheese, fresh cilantro, and spices. Irresistible tucked into tacos, quesadillas, and salads! Serve as an appetizer, snack, or main dish! Vegetarian and high-fiber!
15 ounce can black beans, drained and rinsed
1 large clove garlic, minced
1/4 cup salsa
2 Tablespoons chopped cilantro
1/2 cup tortilla chip crumbs
2 ounces full-fat cream cheese, softened
1/4 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon granulated onion powder
1/4 teaspoon chipotle powder
zest of one lime
- Place the ingredients in a large food processor. Pulse 7-8 times until the mixture is mostly creamy, with some beans still whole for texture.
- Preheat a non-stick skillet over medium heat.
- Using a scoop that portions two ounces. Scoop the bean mixture and release it into the preheated pan. Let the cakes cook for one minute.
- Dip the flat side of a spatula into a bowl of water. Press down on the top of the cake to flatten it a bit using the spatula. The water prevents the spatula from sticking to the cake.
- Cook each side for 4-5 minutes until browned.
- Remove the cooked cakes from the skillet and serve immediately, chill for later use, or freeze!
- Use your favorite salsa! I used a mild salsa because that’s what was in the fridge!
- To quickly soften cream cheese: Place it in a microwave-safe dish. Use the defrost setting for 30-45 seconds. Voila! Softened cream cheese!
- If using unsalted tortilla chips to make the crumbs, you’ll probably want to add a touch more salt to the cake mixture.
- I cooked the Mexican Black Bean Cakes on a non-stick electric griddle, which made the process lightning quick! If you are using a skillet, you’ll probably have to cook the cakes in batches. You can keep the cooked cakes warm by placing them on a cookie tray into a 200° oven.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: mexican black bean cakes, black beans, mexican side dishes, meatless meals