Gluten-free · Southwestern · 35 min
Southwestern Black Bean Cakes with Guacamole & Corn
- 35 min
- 2–6 servings
- 569 kcal / serving
Crisp on the outside with a soft bean center, these Southwestern black bean cakes pair bright guacamole and warmed corn for a balanced weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- 1egg
- 1 cupfrozen corn
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- avocados
- eggs
- jalapeño peppers
- limes
From the pantry: black pepper, cumin, ground, panko bread crumbs, salt, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- avocados
- jalapeño peppers
- limes
Dairy, eggs & chilled
- 1egg
- eggs
Frozen
- 1 cupfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| egg | 1 | 2 | 3 |
| frozen corn | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the beans, then mash them in a medium bowl until mostly smooth.
- Finely mince the jalapeño after washing; remove cilantro stems and mince the leaves. Add the jalapeño, half of the cilantro, the egg, bread crumbs, cumin, salt, and pepper to the mashed beans and mix until well combined.
- Heat a skillet over medium heat.
- Halve and pit the avocado, scoop the flesh into a bowl, and add the remaining cilantro, lime juice, salt, and pepper. Mash with a fork until smooth for the guacamole.
- Measure out the corn and, in a skillet coated with oil, cook until heated through, about 2–3 minutes. Transfer the corn to a bowl.
- Shape the bean mixture into 6–8 patties and place them on a plate.
- Wipe the skillet clean, add more oil, and cook the patties until browned and crisp, about 3–4 minutes per side.
- Peel and mince the garlic, then stir it into the corn with lime juice, salt, and pepper to finish the corn mixture.
- Serve the black bean cakes with the guacamole and corn on the side.
Two tips
- Make the guacamole ahead and keep it covered with lime juice to slow browning.
- Leftover patties reheat well in a skillet over medium heat.
Nutrition per serving
- Calories
- 569 kcal
- Protein
- 19 g
- Carbs
- 66 g
- Fat
- 29 g
- Fiber
- 23 g
- Sodium
- 604 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.