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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: mexican black bean cakes, mexican, meatless meals