Canyon Ranch Blog

Cuban Black Bean Cakes

Nutrition Information (per serving)

12 g
512 mg
37 g
6 g
10 g
3 mg

1 (15-oz) can black beans, drained and rinsed
¼ cup diced red onion
¼ cup diced red bell pepper
2 garlic cloves, minced
1 tsp cumin powder
¼ tsp red chili flakes
2 Tbsp fresh lime juice
½ tsp dry oregano
¼ cup Panko breadcrumbs
½ tsp sea salt
1½ Tbsp canola oil

Cilantro Sour Cream
½ cup nonfat sour cream
1 garlic clove, minced
2 Tbsp chopped fresh cilantro
½ tsp sea salt
¼ tsp chili powder
½ tsp honey

  1. Combine beans, onion, bell pepper, garlic, lime juice, spices and breadcrumbs in a food processor and pulse until combined. Transfer to a large bowl and portion into 8 (¼-cup) cakes.
  2. Combine all ingredients for sour cream in a large bowl.
  3. Heat a large sauté pan over medium heat. Add canola oil and place 4 cakes into skillet and cook for 2 minutes on each side. Repeat with remaining cakes.
  4. Serve 2 cakes with 2 tablespoons Cilantro Sour Cream.
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