Spicy Black Bean Patties with Cilantro, Guacamole, and Tomatoes
These Spicy Black Bean Patties would make a perfect dinner for Meatless Monday and they’re also low-glycemic, dairy-free, and South Beach Diet Phase Two! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
My love for black beans is well documented, and I’ve had black bean patties jotted down in my little notebook of blog ideas for quite a while now. Then recently I was absent-mindedly flipping through the pages of a cookbook I got at a yard saleand saw a recipe that looked interesting. I loved the addition of chopped cilantro and garlic to the black bean mixture, and the recipe used ingredients that I almost always have in the house.Of course when Jake and I made these Spicy Black Bean Cakes with Cilantro, Guacamole, and Tomatoes, we changed the original recipe up a little, but these black bean cakes were definitely a winner.
It’s too bad Cinco de Mayo is over, but if you’d like to keep that Mexican flavor thing going on a bit longer, these black bean patties would make a perfect Meatless Monday dinner. You could eat them on a bun if you wanted a more substantial dish, but we enjoyed them just on a plate with a generous dollop of guacamole and some chopped tomatoes.Click here to see all the Meatless Recipes if you’re a Meatless Monday fan!
Drain a can of black beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Then let the beans drain until they are quite dry (or blot dry with paper towels.)
We made what I call “easy Guacamole,” which is a mixture of mashed avocado, lime juice, chile powder, and Green Tabasco Sauce. (This shows more than the one avocado called for in the recipe because we had avocados that we wanted to use.) Cilantro Lover’s Perfect Guacamole would also be great if you don’t mind doing a bit more work.
Cut two slices of whole wheat bread into small cubes and toast in the oven until they’re fairly dry. (We used a toaster oven so we didn’t have to heat the oven.)
Then buzz the bread cubes in the food processor until they’re mostly ground. Put crumbs into a medium-sized bowl. (If you have pre-made whole wheat bread crumbs, I’d use about 2/3 cup.)
Put the cilantro and garlic cloves into the food processor and buzz until they’re finely chopped.
Then add the drained black beans, Cholula sauce, ground Chipotle pepper, ground cumin, egg, and salt and pepper to taste. Pulse until the mixture is well-combined (but the beans should still be a little chunky.)
Add the bean mixture to the breadcrumbs and stir to combine.
Use your clean hands to form the mixture into four patties. I made them on parchment paper so they wouldn’t stick to the cutting board. (If you’re cooking them on an outdoor grill I would chill them for an hour or so to help the mixture stick together.)
The original recipe called for cooking these on an ourdoor grill, which I will definitely try, but this time we cooked them on my Calphalon Nonstick Grill Pan, which worked perfectly. Serve hot, with a generous dollop of guacamole and chopped tomatoes.
More Meatless Ideas for Dinner:
Slow Cooker Vegetarian Recipes Photo Index Page ~ Slow Cooker from Scratch
Vegan Black Bean and Sweet Potato Stew ~ The Perfect Pantry
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn’s Kitchen
Black Bean Tacos ~ Umami Girl
Slow Cooker Vegetarian Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn’s Kitchen
Spicy Black Bean Patties with Cilantro, Guacamole, and Tomatoes
(Makes 4 patties; recipe adapted from a cookbook I got at a yard sale.)
1 can (15 oz.) black beans, rinsed with cold water and drained well
2 slices whole wheat bread, cut in cubes, toasted, and buzzed in the food processor (or substitute about 2/3 cup whole wheat bread crumbs)
1/4 cup packed cilantro leaves (more or less, depending on how much you like cilantro)
2-3 medium garlic cloves, coarsely chopped
2 tsp. Cholula hot sauce (or use your favorite Mexican hot sauce)
1/2 tsp. ground Chipotle chile pepper
1 tsp. ground cumin
salt and fresh ground black pepper to taste
1 T grapeseed oil (or a little more) for browning patties
1/2 cup chopped tomatoes or cherry tomatoes for serving
Put beans in a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain until they are very dry (or blot dry with paper towels.)
While the beans drain, mash the avocado with the lime juice and mix in the chile powder and Green Tobasco Sauce to make Easy Guacamole. Chill the guacamole until you’re ready to serve.
Preheat oven or toaster oven to 400F/200C. Cut the bread into cubes and toast on a baking sheet until bread is toasted and starting to brown, about 10-15 minutes. Put bread into food processor and buzz until it turns into coarse bread crumbs. Put the breadcrumbs into a medium-sized bowl.
Put the cilantro leaves and chopped garlic into the food processor and buzz until finely chopped. Add the drained black beans, Cholula sauce (or other hot sauce of your choice), ground Chipotle pepper, ground cumin, egg, and salt and pepper to taste. Pulse until the mixture is well-combined while still keeping the beans a little chunky. (Don’t over process.)
Add the bean mixture to the breadcrumbs and stir to combine. Use your clean hands to form four patties (I put mine on parchment paper so they wouldn’t stick to the cutting board.) Brush stove-top grill pan with oil and heat to medium-high, then add the patties and cook 4-5 minutes on the first side. (You can rotate partly through the cooking time if you want grill marks.) Turn carefully and continue to cook until patties are cooked through and well-browned, about 8-10 minutes total cooking time. Serve hot, topped with Easy Guacamole and with chopped tomatoes sprinkled over.
If you want to cook these on an outdoor grill, I would chill the patties for about an hour before cooking; then be sure the grill grates are well oiled with a high smoke point oil like grapeseed and cook as above.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Black beans are suitable for all phases of the South Beach Diet, but the use of whole wheat bread makes this recipe limited to phase 2 or 3 of the diet. Although dried beans and avocados are both limited foods, the amounts in this recipe are suitable for South Beach Dieters and probably fine for other low-glycemic diet plans. Obviously this is not suitable for stricter low-carb diets.
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