Southwestern Black Bean Cakes with Guacamole & Corn.

  • 1
    avocado
  • 1 (15 oz) can
    black beans
  • ½ small bunch
    cilantro
  • 1
    egg
  • 1 cup
    frozen corn
  • 1 clove
    garlic
  • 1
    jalapeño pepper
  • 1
    lime
  •  
    black pepper
  •  
    cumin
  •  
    gluten-free bread crumbs
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Drain and rinse beans.
    1 (15 oz) can black beans
  • 2
    Wash and dry jalapeño and cilantro. Seed and mince jalapeño. Shave cilantro leaves off the stems; discard the stems and mince the leaves.
    1 jalapeño pepper
    ½ small bunch cilantro
  • 3
    Transfer beans to a medium bowl and mash with a fork. Add egg, jalapeño, ½ of the cilantro (save the rest for the guacamole), bread crumbs, cumin, salt, and pepper. Mix until well combined.
    1 egg
    ¼ cup gluten-free bread crumbs
    ½ tsp cumin
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Heat a skillet over medium heat.
  • 5
    Halve and pit avocado; scoop out the flesh into a medium bowl. Add remaining cilantro, lime juice, salt, and pepper. Mash with a fork until smooth.
    1 avocado
    juice of ½ lime
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Measure out corn.
    1 cup frozen corn
  • 7
    Coat bottom of skillet with oil. Add corn and cook until heated through, 2-3 minutes. Transfer to a bowl.
    ½ tbsp virgin coconut oil
  • 8
    Shape black bean mixture into 6-8 patties and place on a plate.
  • 9
    Once corn has been transferred, wipe skillet and coat with more oil. Add patties and cook until browned and crisp, 3-4 minutes per side.
    1 tbsp virgin coconut oil
  • 10
    Peel and mince garlic. Add garlic, lime juice, salt, and pepper to corn; mix to combine.
    1 clove garlic.
    juice of ½ lime
    1 pinch salt
    1 pinch black pepper
  • 11
    Serve black bean cakes with guacamole and corn. Enjoy!