My love for black beans is well documented, and I've had black bean patties jotted down in my little notebook of blog ideas for quite a while now. Then recently I was absent-mindedly flipping through the pages of a cookbook I got at a yard saleand saw a recipe that looked interesting. I loved the addition of chopped cilantro and garlic to the black bean mixture, and the recipe used ingredients that I almost always have in the house. Of course when Jake and I made these Spicy Black Bean Cakes with Cilantro, Guacamole, and Tomatoes, we changed the original recipe up a little, but these black bean cakes were definitely a winner.
It's too bad Cinco de Mayo is over, but if you'd like to keep that Mexican flavor thing going on a bit longer, these black bean patties would make a perfect Meatless Monday dinner. You could eat them on a bun if you wanted a more substantial dish, but we enjoyed them just on a plate with a generous dollop of guacamole and some chopped tomatoes. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
Drain a can of black beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Then let the beans drain until they are quite dry (or blot dry with paper towels.)
We made what I call "easy Guacamole," which is a mixture of mashed avocado, lime juice, chile powder, and Green Tabasco Sauce. (This shows more than the one avocado called for in the recipe because we had avocados that we wanted to use.)
Cut two slices of whole wheat bread into small cubes and toast in the oven until they're fairly dry. (We used a toaster oven so we didn't have to heat the oven.)
Then buzz the bread cubes in the food processor until they're mostly ground. Put crumbs into a medium-sized bowl. (If you have pre-made whole wheat bread crumbs, I'd use about 2/3 cup.)
Then add the drained black beans, Cholula sauce, ground Chipotle pepper, ground cumin, egg, and salt and pepper to taste. Pulse until the mixture is well-combined (but the beans should still be a little chunky.)
Use your clean hands to form the mixture into four patties. I made them on parchment paper so they wouldn't stick to the cutting board. (If you're cooking them on an outdoor grill I would chill them for an hour or so to help the mixture stick together.)
The original recipe called for cooking these on an ourdoor grill, which I will definitely try, but this time we cooked them on my Calphalon Nonstick Grill Pan, which worked perfectly. Serve hot, with a generous dollop of guacamole and chopped tomatoes.
Spicy Black Bean Patties with Cilantro, Guacamole, and Tomatoes
(Makes 4 patties; recipe adapted from a cookbook I got at a yard sale.)
Easy Guacamole Ingredients:
1 medium or large avocado
2 tsp. fresh lime juice (I use my fresh-frozen lime juice)
1/2 tsp. chile powder
1-2 tsp. Green Tabasco Sauce
1 can (15 oz.) black beans, rinsed with cold water and drained well
2 slices whole wheat bread, cut in cubes, toasted, and buzzed in the food processor (or substitute about 2/3 cup whole wheat bread crumbs)
1/4 cup packed cilantro leaves (more or less, depending on how much you like cilantro)
2-3 medium garlic cloves, coarsely chopped
2 tsp. Cholula hot sauce (or use your favorite Mexican hot sauce)
1/2 tsp. ground Chipotle chile pepper
1 tsp. ground cumin
salt and fresh ground black pepper to taste
1 T grapeseed oil (or a little more) for browning patties
1/2 cup chopped tomatoes or cherry tomatoes for serving
Put beans in a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain until they are very dry (or blot dry with paper towels.)
While the beans drain, mash the avocado with the lime juice and mix in the chile powder and Green Tobasco Sauce to make Easy Guacamole. Chill the guacamole until you're ready to serve.
Preheat oven or toaster oven to 400F/200C. Cut the bread into cubes and toast on a baking sheet until bread is toasted and starting to brown, about 10-15 minutes. Put bread into food processor and buzz until it turns into coarse bread crumbs. Put the breadcrumbs into a medium-sized bowl.
Put the cilantro leaves and chopped garlic into the food processor and buzz until finely chopped. Add the drained black beans, Cholula sauce (or other hot sauce of your choice), ground Chipotle pepper, ground cumin, egg, and salt and pepper to taste. Pulse until the mixture is well-combined while still keeping the beans a little chunky. (Don't over process.)
Add the bean mixture to the breadcrumbs and stir to combine. Use your clean hands to form four patties (I put mine on parchment paper so they wouldn't stick to the cutting board.) Brush stove-top grill pan with oil and heat to medium-high, then add the patties and cook 4-5 minutes on the first side. (You can rotate partly through the cooking time if you want grill marks.) Turn carefully and continue to cook until patties are cooked through and well-browned, about 8-10 minutes total cooking time. Serve hot, topped with Easy Guacamole and with chopped tomatoes sprinkled over.
If you want to cook these on an outdoor grill, I would chill the patties for about an hour before cooking; then be sure the grill grates are well oiled with a high smoke point oil like grapeseed and cook as above.
South Beach Diet Suggestions:
Black beans are suitable for all phases of the South Beach Diet, but the use of whole wheat bread makes this recipe limited to phase 2 or 3 of the diet. Although dried beans and avocados are both limited foods, the amounts in this recipe are suitable for South Beach Dieters.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Meatless Ideas for Dinner:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Vegetarian Recipes Photo Index Page ~ Slow Cooker from Scratch
Vegan Black Bean and Sweet Potato Stew ~ The Perfect Pantry
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn's Kitchen
Black Bean Tacos ~ Umami Girl
Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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