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Southwestern Black Bean Cakes

Southwestern Black Bean Cakes

with Avocado Salsa and Arugula

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Black beans and corn are the basis for these cakes with a kick. After adding a bit of fiery jalapeño and mashing them to a creamy consistency, you shape the mixture into small patties and crisp them up in a pan. On the side, you’ve got an arugula salad tossed with balsamic and an avocado tomato salsa that’s essentially a chunkier, funkier form of guacamole.

Tags:Spicy
Allergens:WheatMilk

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 box

Black Beans

1 unit

Red Onion

1 unit

Jalapeño

1 unit

Corn on the Cob

1 unit

Roma Tomato

1 unit

Avocado

¼ cup

Panko Breadcrumbs

(ContainsWheat)

4 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

1 teaspoon

Cumin

1 teaspoon

Cayenne Pepper

1 tablespoon

Balsamic Vinegar

1 unit

Lime

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber31 g
Protein22 g
Cholesterol20 mg
Sodium230 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.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Bowl
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Drain and rinse black beans. Halve, peel, and dice onion. Drain half the corn from the can (use the rest as you like). Core, seed, and dice tomato. Halve lime; cut one half into wedges. Mince jalapeño, removing ribs and seeds for less heat.

2

Halve, pit, and scoop flesh from avocado, then cut into ½-inch cubes. In a medium bowl, toss together avocado, 2 TBSP of the onion, a quarter of the tomato, and up to half the jalapeño (use less to taste). Stir in a squeeze of lime. Season with salt and pepper.

3

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

4

Transfer bean mixture to a large bowl. Mash with a potato masher or fork until mostly smooth. Stir in 3 TBSP panko (we sent more). Season with salt and pepper. Place remaining panko on a plate or in a wide, shallow bowl. Shape bean mixture into 2-inch-wide patties and press into panko to adhere.

5

Wipe out same pan with a paper towel, then heat a drizzle of olive oil in it over medium heat. Add bean cakes to pan. Cook until browned on surface, 2-3 minutes per side. Season with salt and pepper.

6

In a medium bowl, toss arugula, a drizzle of olive oil, and 1 TBSP balsamic vinegar (we sent more). Season with salt and pepper. Divide arugula between plates, then top with bean cakes. Scatter avocado salsa on top and dollop with sour cream. Serve with lime wedges on the side for squeezing over.