The flavorful combination of spicy Black Bean Cakes and the fresh avocado salsa pair perfectly together. Serve these on a bun or by themselves for a meatless meal that is easy to prepare. I have also served these on top of lettuce for a lunch salad, a good way to reinvent the leftovers. When heated, black beans are naturally starch-resistant, so you do not need to prepare 24 hours ahead of other starch-resistant foods, such as rice or pasta. As long as they are served hot, they are starch-resistant.
Ingredients
6 mini low-carb tortillas
1/2 cup cheddar cheese, shredded
1-1/2 cups pepper jack cheese, shredded
3/4 cup red onion, diced
1 jalapeno, chopped fine
2 garlic cloves
1/2 cup extra virgin olive oil
2 cans black beans, rinsed and drained
1/2 cup Keto breadcrumbs
1 egg, lightly beaten
1 Tbsp. taco seasoning
1/3 cup cilantro, chopped fine
1/2 cup extra virgin olive oil
For the Avocado Corn Salsa:
1/2 cup red bell pepper, chopped fine
2 Tbsp. extra virgin olive oil
1/2 cup corn kernels (optional)
1/4 cup chipotle chili powder
1 jalapenos, chopped fine
1 lime, juiced
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Place the tortillas on a baking sheet in a single layer and bake the tortillas until crispy. Remove from the oven and top with cheddar and pepper jack cheese. Place the tortillas back in the oven and bake until the cheese melts. Remove and set aside.
In a frying pan, saute jalapeno and red onion in extra virgin olive oil. Stir in the garlic and remove from the heat.
In a separate bowl, combine the red bell pepper, corn, avocado, chipotle chile powder, jalapeno and lime juice. Add salt and pepper to taste. Stir to combine. Chill in the refrigerator until ready to serve.
Mash two cups of black beans in a bowl with taco seasoning. Add the breadcrumbs, egg and cilantro. Add the onion mixture and cilantro. Fold in the remaining black beans.
Shape the bean mixture into patties and place them on a baking sheet or plate. Cook the patties in oil 4-5 minutes on each side until golden.
Top the tortilla with a black bean cake. Serve with corn salsa, sour cream, and cilantro.
If you like this recipe, you may also like the following recipes:
Southwestern Rice and Bean Burritos
Chicken and Bean Empanadas with Pineapple Salsa
Black Bean Cakes with Zesty Corn Salsa
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 citrus juicer
- 1 baking sheet
- 1 frying pan
- 1 Large spoon
- 1 medium bowl
- 1 medium spoon
- 1 potato masher
Ingredients
- 6 mini low-carb tortillas
- 1/2 cup cheddar cheese, shredded
- 1-1/2 cups pepper jack cheese,shredded
- 3/4 cup red onion, diced
- 1 jalapeno, chopped fine
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 2 cans black beans, rinsed and drained
- 1/2 cup Keto breadcrumbs
- 1 egg, lightly beaten
- 1 Tbsp. taco seasoning
- 1/3 cup cilantro, chopped fine
- 1/2 cup extra virgin olive oil
- For the Corn Salsa:
- 1/2 cup red bell pepper, chopped fine
- 2 Tbsp. extra virgin olive oil
- 1/2 cup corn kernels
- 1/4 cup chipotle chili powder
- 1 jalapenos, chopped fine
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place the tortillas on a baking sheet in a single layer and bake them until crispy.
- Remove from the oven and top with cheddar and pepper jack cheese.
- Place the tortillas back in the oven and bake until the cheese melts. Remove and set aside.
- In a frying pan, saute jalapeno and red onion in extra virgin olive oil.
- Stir in the garlic and remove from the heat.
- In a separate bowl, combine the red bell pepper, corn, avocado, chipotle chile powder, jalapeno and lime juice.
- Add salt and pepper to taste.
- Stir to combine.
- Chill in the refrigerator until ready to serve.
- Mash two cups of black beans in a bowl with taco seasoning.
- Add the breadcrumbs, egg and cilantro and stir to incorporate.
- Add the onion mixture and cilantro and stir.
- Fold in the remaining black beans.
- Shape the bean mixture into patties and place them on a baking sheet or plate.
- Cook the patties in oil for 4-5 minutes on each side until golden.
- To serve, top a tortilla with a black bean cake.
- Spoon the corn salsa over the bean cakes and top with sour cream, cilantro or other favorite toppings.
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