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.

Yield: 12 servings (serving size: 2 cakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 25%
  • Fat: 2.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 16.3g
  • Fiber: 0.7g
  • Cholesterol: 5mg
  • Iron: 1.6mg
  • Sodium: 421mg
  • Calcium: 61mg


  • Cakes:
  • 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
  • Toppings:
  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
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