Ready in 45 minutes
Black beans and brown rice, fried to a crispy brown and topped with a tangy-spicy sauce.
"Very good!! Liked it alot. I was also confused about masa on the ingredients list but no directions as to where it is used, so I left it out. Next time I think I'll add it to the cornmeal - I'm thinking it'll help hold the cakes together and brown better. Also ended up using oil as spray just didn't help with browning. Will definitely make again."- pkaufman
81 people want to try | 99 have favorited
Top-ranked recipe named "Black Bean Cakes with Southwestern Sauce"
To make the sauce: In a blender or food processor, combine the tomatoes, tomato paste, cilantro, garlic, and hot-pepper sauce. Process until smooth. Refrigerate.
To make the bean cakes: Coat a 10" no-stick -skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the onions, garlic, and bell pepper. Cook and stir for 3 minutes, or until the onions are soft but not browned. Spoon into a medium bowl. Add in the beans, rice, chili powder, and hot-pepper sauce. Stir well to combine, then mash with a fork. With your hands, press the bean mixture into 12 cakes about 1/2" thick. Coat the top and bottom of each cake with the cornmeal. Place the cakes on a plate and cover. Refrigerate for 1 hour.
Coat a 10" no-stick skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the cakes. Cook in batches, if necessary, to avoid crowding. Cook for 3-4 minutes. Turn and cook for 2-3 minutes, or until golden brown and very crispy. Top with the sauce.
To freeze, place the bean cakes on tray and put in the freezer for several hours, or until solid. Transfer to a freezer-quality plastic bag. Pack the sauce in a freezer-quality plastic container. The black-bean cakes and the sauce can be frozen separately for up to 3 months.
To use, thaw both overnight in the refrigerator. Bring the sauce to room temperature. Reheat the cakes, in a covered 10" no-stick skillet over medium heat for 15 minutes, or until hot.
NOTES : Dressed with the spicy sauce, these cakes make a quick, hardy & healthy main dish.
Each (2 cakes & 1/2 cup sauce) serving contains an estimated:
Cals: 289, FatCals: 17, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 0mg, Na: 259mg, K: 763mg
TotCarbs: 60g, Fiber: 10g, Sugars: 3g
NetCarbs: 50g, Protein: 11g
We make these ahead and pop them out of the freezer for quick-fix meals.
BigOven makes mealtime easy!
You may also enjoy:
pkaufman 8 months agoVery good!! Liked it alot. I was also confused about masa on the ingredients list but no directions as to where it is used, so I left it out. Next time I think I'll add it to the cornmeal - I'm thinking it'll help hold the cakes together and brown better. Also ended up using oil as spray just didn't help with browning. Will definitely make again.
suzannnicole 5 years agoI have to hand over two medals for this! Delicious! All my guests loved it and a few wanted the recipe. I made a double recipe and served it as a main course for 7 vegetarians with corn chips and a spinach salad. When I tried to mash it, the beans kept getting away from the fork, so I put my hand in a sandwich bag and mashed it with my fist on a large cutting board which worked really well. I added salt and served with Greek yogurt, guac and salsa. Also, I found that I needed a bit more oil for frying in order to brown the cornmeal. Not much, but more than a spray. About a 4 tbsp for a double recipe of 24 patties.<br><br>note: I found this while searching for a recipe to use my masa flour, but although masa is on the list of ingredients, it doesn't actually call for it.
promfh 5 years agoI updated the ingredients and added nutrition information. These are easy and quick to fix. Make a big batch and freeze some for later meals [I made edits to this recipe.]