Black Bean Cakes with Mexican Rice and Slaw

769 calories per serving

Yield: 2 servings
Community Recipe from


  • 1/3 cup(s) sour cream
  • 1/4 cup(s) scallions, thinly sliced
  • 10 sprig(s) fresh cilantro
  • 1/2 jalapeno peppers, seeded, chopped
  • 1 1/2 cup(s) shredded cabbage
  • 1/3 cup(s) onion, diced
  • 1/3 cup(s) carrots, diced
  • 1/3 cup(s) celery, diced
  • 3 clove(s) garlic, thinly sliced
  • 1 tablespoon(s) tomato paste
  • 1/2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) paprika
  • 1/4 teaspoon(s) cayenne pepper
  • 1 bay leaf
  • 1/2 cup(s) converted white rice
  • 1 cup(s) chicken broth
  • 1 can(s) black beans, drained, rinsed & divided
  • 1 egg white
  • 1/4 cup(s) corn chips, ground
  • 1/4 cup(s) diced red peppers
  • 2 tablespoon(s) grated onions
  • 1/2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) ground coriander
  • 1/2 teaspoon(s) chili powder
  • 2 tablespoon(s) olive oil
  • lime wedges
  • fresh cilantro


  1. Puree the first 3 ingredients in a food processor; toss with cabbage, then season with salt. Cover and refrigerate.

  2. Saute onions, carrots and celery with garlic tomato paste, salt, cumin, paprika, cayenne and bay leaf in 1 T oil in a saucepan over medium high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat an let stand, covered; fluff with a fork and remove bay leaf before serving.

  3. Mash 1/2 c beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion and seasonings. Refrigerate mixture for 10 minutes, then form into two 3"-round cakes.

  4. Fry cakes in 2 T oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw, garnish with lime wedges and cilantro.
December 2012

This recipe is a personal recipe added by Margareta and has not been tested or endorsed by MyRecipes.

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