Cuban Black Bean Cakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
245
protein 
12 g
sodium 
512 mg
carbohydrates 
37 g
fat 
6 g
fiber  
10 g
cholesterol 
3 mg
Servings 
4
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.