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Southwestern Black Bean Cakes with Guacamole

These spicy bean cakes are meatless finger foods that are filling enough to make a main dish.

3.0 by 2 people
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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 8 mins

Southwestern Black Bean Cakes with Guacamole


Black Bean Cakes:



  1. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Place cilantro and garlic in the food processor bowl or blender container; cover and process or blend until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin. Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from sides. Add mixture to bread crumbs in bowl. Add egg; mix well and shape into four 1/2-inch-thick patties.
  2. Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until patties are heated through, turning once.
  3. Meanwhile in small bowl mash avocado. Stir in lime juice. Season with salt and pepper. Serve patties with guacamole and tomato.
  4. If desired, for burger baskets, place the bean cakes on a bed of purchased baked tortilla chips in a lined basket or bowl and garnish with orange wedges. Makes 4 servings.

From the Test Kitchen

Up to 24 hours in advance, prepare guacamole, cover, and refrigerate.

Nutrition Facts (Southwestern Black Bean Cakes with Guacamole)

    Per serving:
  • 178 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 53 mg chol.,
  • 487 mg sodium,
  • 25 g carb.,
  • 9 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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