Smoky Black Bean Cakes
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Smoky Black Bean Cakes

Smoky Black Bean Cakes

with Avocado Salsa & Tangy Mixed Greens Salad

Sweet corn and creamy black beans form the base of these smoky, faintly spicy cakes. A crispy outside and soft inside give them the perfect textural contrast. Essentially a deconstructed guacamole, this avocado salsa has been deemed the king of all salsas. Enjoy!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

1 can

Black Beans

1 unit


1 unit

Red Onion

1 unit


1 unit

Corn on the Cob

1 unit

Roma Tomato

4 ounce

Mixed Greens

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon


1 teaspoon

Cayenne Pepper

1 tablespoon

Balsamic Vinegar

1 unit



Nutrition Values

/ per serving
Calories562 kcal
Energy (kJ)2351 kJ
Fat29 g
Saturated Fat0 g
Carbohydrate71 g
Sugar0 g
Dietary Fiber21 g
Protein20 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



Drain and rinse the black beans. Halve, peel, and finely dice the red onion. Using a knife, remove the corn kernels from the cob. Core, seed, and dice the tomato. Halve the lime, then cut the other half into wedges. Mince the jalapeño, removing the seeds if you prefer less heat.

Cook the veggies

Heat 1⁄2 tablespoon olive oil in a large pan over medium heat. Add 3⁄4 the diced onion and 3⁄4 the jalapeño and cook, tossing, for 4-5 minutes, until softened. Add the corn, black beans, cumin, and as much cayenne as you like to the pan (we used 1⁄4 teaspoon). Cook, tossing, another 6-7 minutes, until corn is slightly blistered and beans have softened.

Make the avocado salsa

Meanwhile make the avocado salsa: halve, pit, and peel the avocado, then cut into cubes. In a small bowl, toss together the avocado, remaining diced tomato, remaining onion, remaining jalapeño, and the juice of half the lime. Season with salt and pepper.

Make the black bean cakes

Make the black bean cakes: Place the black bean mixture into a medium bowl and mash with a fork or potato masher until nearly smooth. Stir in half the panko. Set remaining panko in a small bowl. Form the black bean mixture into small patties and coat with remaining panko.

Cook the black bean cakes

Wipe out the same pan you cooked the black bean mixture in. Then, heat 1⁄2 tablespoon olive oil over medium heat. Add the black bean cakes and cook 2-3 minutes per side, until golden brown.


Make the mixed greens salad: toss the mixed greens with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.


Plate the mixed greens salad and top with the black bean cakes, avocado salsa, and a dollop of sour cream. Serve with lime wedges to the side.