• 1 - 15 oz. can black beans, drained, and rinsed

  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup red bell pepper, stemmed, seeded, and finely diced
  • 1/2 cup green onion, thinly sliced
  • 2 Tablespoons jalapeno pepper, stemmed, seeded, and finely diced
  • 3 Tablespoon freshly chopped cilantro
  • 2 Tablespoon lime juice
  • 1/2 cup unbleached flour, divided
  • 2 Tablespoon cornmeal
  • EVOO, as needed


In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cup flour and cornmeal, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4 cup measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator. Lightly oil a non-stick cookie sheet with a little olive oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little olive oil on the tops of each bean cake. Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside.  Serve with sliced avocado.


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