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Southwestern Black Bean Cakes with Guacamole & Corn.

  • 2
  • 2 (15 oz) cans
    black beans
  • 1 small bunch
  • 2
  • 2 cups
    frozen corn
  • 2 cloves
  • 2
    jalapeño peppers
  • 2
    black pepper
    gluten-free bread crumbs
    virgin coconut oil
  • 1
    Drain and rinse beans.
    2 (15 oz) cans black beans
  • 2
    Wash and dry jalapeños and cilantro. Seed and mince jalapeño. Shave cilantro leaves off the stems; discard the stems and mince the leaves.
    2 jalapeño peppers
    1 small bunch cilantro
  • 3
    Transfer beans to a large bowl and mash with a fork. Add eggs, jalapeños, ½ of the cilantro (save the rest for the guacamole), bread crumbs, cumin, salt, and pepper. Mix until well combined.
    2 eggs
    ½ cup gluten-free bread crumbs
    1 tsp cumin
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Heat a skillet over medium heat.
  • 5
    Halve and pit avocados; scoop out the flesh into a medium bowl. Add remaining cilantro, lime juice, salt, and pepper. Mash with a fork until smooth.
    2 avocados
    juice of 1 lime
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Measure out corn.
    2 cups frozen corn
  • 7
    Coat bottom of skillet with oil. Add corn and cook until heated through, 2-3 minutes. Transfer to a bowl.
    1 tbsp virgin coconut oil
  • 8
    Shape black bean mixture into 12-16 patties and place on a plate.
  • 9
    Once corn has been transferred, wipe skillet and coat with more oil. Working in batches, add patties and cook until browned and crisp, 3-4 minutes per side.
    2 tbsp virgin coconut oil
  • 10
    Peel and mince garlic. Add garlic, lime juice, salt, and pepper to corn; mix to combine.
    2 cloves garlic
    juice of 1 lime
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 11
    Serve black bean cakes with guacamole and corn. Enjoy!