HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Black Bean Cakes
Smoky Black Bean Cakes

Smoky Black Bean Cakes

with Avocado Salsa and Tangy Arugula Salad

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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
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box

Black Beans

1 unit


1 unit

Corn on the Cob

1 unit

Roma Tomato

1 unit


¼ cup

Panko Breadcrumbs


4 tablespoon

Sour Cream


2 ounce


1 teaspoon


1 teaspoon

Cayenne Pepper

2 tablespoon

Balsamic Vinegar

1 unit


1 unit

Red Onion

Not included in your delivery


Kosher Salt



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories594 kcal
Energy (kJ)2485 kJ
Fat27 g
Saturated Fat6 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber27 g
Protein22 g
Sodium234 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Wash and dry all produce. Drain and rinse the black beans. Halve, peel, and finely dice the red onion. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Using a knife, remove the corn kernels from the cob. Core, seed, and dice the tomato. Halve the lime, cut one half into wedges.


Heat a drizzle of olive oil in a large pan over medium heat. Add ¾ of the diced onion and up to half the jalapeño (to taste!) and cook, tossing for 4-5 minutes, until softened. Add the corn, black beans, ½ teaspoon cumin, and a small pinch of cayenne (to taste!) to the pan. Cook, tossing for another 6-7 minutes, until the corn is slightly blistered and the beans have softened.


Meanwhile, halve, pit, and peel the avocado, then cut it into small cubes. In a small bowl, toss together the avocado, tomato, remaining onion, a pinch of jalapeño (to taste), and the juice of half the lime. Season to taste with salt and pepper.


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. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties and coat with the remaining panko.


Wipe out the same pan and heat a large drizzle of oil over medium heat. Add the black bean cakes and cook for 2-3 minutes per side, until golden brown.


Plate and serve: Toss the arugula with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Plate the arugula and top with the smoky black bean cakes, avocado salsa, and a dollop of sour cream. Serve with the lime wedges to the side.