Black Bean Cakes with Guacamole & Tomato Salad

Believe it or not, I saw Emeril making this dish while I was writing a grocery list and looking over my cookbooks. See, I subscribe to the method of extreme weekday menu planing – so I find 4 to 5 dishes that I think fit my weeknight meal criteria: healthy, quick, cheap, and easy. I was literally drooling as I watched him make this – but I still felt like I could improve it (just a little).

As an added bonus of this dish, the left over cakes are amazing in a sandwich the next day – even cold. I also think that you could throw the leftover cakes on the grill as great option for any vegetarian friends this summer.

Black Bean Cakes
olive oil
1 small onion, cut into small dice
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon Mexican oregano
¼ teaspoon dried chipotle powder (feel free to skip if you don’t have any)
½ teaspoon salt, plus more as needed
½ teaspoon freshly ground black pepper
2 teaspoons minced fresh garlic
2 (15.5-ounce) cans black beans, drained and quickly rinsed
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 egg, lightly beaten
1 lime, juiced
2 teaspoons hot sauce
½ cup all-purpose flour, as needed

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until it is soft and lightly caramelized, about 8 minutes. Add the garlic, cumin, coriander, oregano, chipotle powder, salt, and pepper and cook until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool.

Meanwhile, in a medium mixing bowl, mash the black beans well with the back of a fork. The bean mixture will be relatively smooth, but chunks of bean are great for texture. Stir in the cooled onion/spice mixture, cilantro, beaten egg, lime juice, and hot sauce, and mix well. Add the flour to the mixture as needed, until the mixture binds – start with 2 tablespoons, and add as needed 1 tablespoon at a time. Use your best judgment on when enough flour is in – you can’t mess it up, I promise.

Heat about 1 tablespoon of the olive oil in a medium nonstick skillet over medium heat. When the oil is hot, use a 1/3-cup measure to add the bean mixture to the pan, forming a patty. Don’t move the cakes around until the bottom is cooked because the cakes will be delicate.

Cook the cakes until golden brown on both sides and heated through, about 5 minutes per side.

Serve with guacamole and tomato salad. Or, if you happen to have an avocado allergy, you could serve it with sour cream, or spike it with a minced chipotle.


Tomato Salad
1 cup grape tomatoes, halved
1 lime, juiced
1 Tbsp Olive Oil

Whisk together the lime juice and olive oil. Add the tomatoes, tossing to coat, and season with salt and pepper to taste.

Adapted from Emeril – original available

2 ripe organic avocados
2 cloves garlic, grated or pasted
1 sm shallot, minced
2 tsp lime juice
sprinkle of ground chipotle powder
2 Tbsp Cilantro, chopped

In a medium bowl, mash the avocados with a fork until smooth. Add the remaining ingredients and stir to combine. Add salt to take – keep in mind that the beans (or if you make this for chips) are already salty, so don’t over salt it.

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