Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Seasoned black beans kick up the Southwestern flavor; the sour cream topping tempers the heat.


12 servings (serving size: 2 cakes)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 25 %
Fat 2.8 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 3.8 g
Carbohydrate 16.3 g
Fiber 0.7 g
Cholesterol 5 mg
Iron 1.6 mg
Sodium 421 mg
Calcium 61 mg


1/2 cup bottled salsa
2 teaspoons ground cumin
2 (19-ounce) cans seasoned black beans (such as La Costeña), rinsed and drained
1 cup dry breadcrumbs, divided
1/4 cup thinly sliced green onions
1/2 teaspoon salt
Cooking spray
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onions
1/4 cup diced peeled avocado
1/4 cup diced plum tomato
1 teaspoon fresh lime juice


Preheat oven to 375°.

To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 cup breadcrumbs, 1/4 cup green onions, and salt.

Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375° for 14 minutes, turning after 7 minutes.

To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.

December 2002
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