Best 2 Southwestern Black Bean Cakes With Guacamole Recipes

Black Bean Cakes with Guacamole: Satisfy Your Taste Buds with a Flavorful Fusion of Southwestern and Mexican Cuisines

Indulge in a culinary journey that harmoniously blends the bold flavors of the Southwest with the vibrant zest of Mexican cuisine. Our Southwestern Black Bean Cakes with Guacamole recipe presents a symphony of textures and tastes that will tantalize your palate and leave you craving more. The delectable black bean cakes, brimming with aromatic spices and hearty beans, are lovingly complemented by a creamy and tangy guacamole, adding a refreshing contrast to the savory cakes. As you embark on this culinary adventure, you'll also discover a treasure trove of additional recipes that will further enrich your Southwestern and Mexican culinary repertoire, including a flavorful Black Bean and Corn Salsa, a zesty Pico de Gallo, and a refreshing Margarita, the perfect accompaniment to this delightful feast. Get ready to embark on a culinary adventure that will ignite your taste buds and transport you to the vibrant streets of Mexico and the rustic charm of the Southwest!

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN BLACK BEAN CAKES WITH GUACAMOLE

Southwestern Black Bean Cakes with Guacamole image

So good and good for you.

Provided by Stacey Exley

Categories Other Main Dishes

Time 30m

Number Of Ingredients 11

Ingredients

1/2 of a medium avocado, seeded and peeled
1 tablespoonlime juice
salt & ground black pepper
2 slices whole wheat bread, torn
2 clovesgarlic
1 15-ounce canblack beans, rinsed and drained
1 cannedchipotle pepper in adobo sauce
1 to 2 teaspoonsadobo sauce
1 teaspoonground cumin
1 egg
1 smallplum tomato, chopped

Steps:

1. For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with salt and black pepper. Cover surface with plastic wrap and refrigerate until ready to serve.
2. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.
3. Place cilantro and garlic in the food processor bowl or blender container. Cover and process or blend until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container.
4. Add bean mixture to bread crumbs. Add egg; mix well. Shape into four 1/2-inch-thick patties. Lightly grease the rack of an uncovered grill. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling. To serve, top the patties with guacamole and tomato.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories appetizer

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

Ingredients

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

Steps:

Coat pan with 2 teaspoons peanut oil.
Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Tips:

For the best flavor, use ripe avocados and fresh cilantro in the guacamole.
If you don't have a food processor, you can mash the black beans by hand using a fork or potato masher.
Be sure to drain the black beans well before mashing them, otherwise the cakes will be too wet.
If the mixture is too wet, add more bread crumbs or flour until it holds together.
For a crispy exterior, pan-fry the cakes over medium-high heat until golden brown.
Serve the black bean cakes immediately with guacamole, sour cream, and salsa.

Conclusion:

These easy-to-make southwestern black bean cakes are a delicious and healthy vegetarian meal. They're perfect for a weeknight dinner or a party appetizer. Serve them with your favorite dipping sauces and enjoy!