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Smoky Black Bean Cakes

Smoky Black Bean Cakes

with Sweet Corn, Avocado Salsa, and Arugula

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Creamy black beans and sweet corn serve as the perfect base for these slightly spicy cakes. They’re crispy on the outside, lusciously soft on the inside, and spiked with just a hint of jalapeño. And because no meal with black beans is complete without avocado, our chefs tossed together a deconstructed guacamole salsa. We may be biased, but we’re pretty sure it’s the king of all salsas.


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

Red Onion

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


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories571 kcal
Energy (kJ)2389 kJ
Fat25 g
Saturated Fat6 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber27 g
Protein22 g
Cholesterol19 mg
Sodium198 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
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Drain and rinse the black beans. Halve, peel, and dice the onion. Shuck and cut the corn kernels off the cob. Core, seed, and dice the tomato. Halve the lime and cut one half into wedges. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.


Halve, pit, and cube the avocado. In a medium bowl, combine the avocado, ¼ of the tomato, ¼ of the onion, and up to half the jalapeño (to taste). Stir in a squeeze of lime and season with salt and pepper.


Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion and jalapeño to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the corn, black beans, cumin, and remaining tomato to the pan. Add a pinch of cayenne pepper (if desired). Cook, tossing, for 4-6 minutes, until softened. Season with salt and pepper.


Place the black bean mixture into a large bowl. Mash with a potato masher or fork until nearly smooth. Stir in ¾ of the panko and season with salt and pepper. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties, pressing each side into the panko.


Wipe out the same large pan with a paper towel. Heat a drizzle of olive oil over medium heat. Once hot, add the black bean cakes to the pan. Cook 2-3 minutes per side, until golden brown. Season with salt and pepper.


Finish and plate: In a medium bowl, toss the arugula with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Serve the smoky black bean cakes on a bed of arugula. Top with the avocado salsa and a dollop of sour cream. Serve with lime wedges for squeezing and enjoy!