Name: Southwestern Black Bean Cakes with Guacamole & Corn
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (398 ml) cans black beans; 1 ½ small bunches cilantro; 3 eggs; 3 cups frozen corn; 3 cloves garlic; 3 jalapeño peppers; 3 limes; black pepper; cumin, ground; panko bread crumbs; salt; virgin coconut oil

Southwestern Black Bean Cakes with Guacamole & CornSouthwestern Black Bean Cakes with Guacamole & Corn — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

3 (398 ml) cans black beans

1 ½ small bunches cilantro

3 eggs

3 cups frozen corn

3 cloves garlic

3 jalapeño peppers

3 limes

black pepper

cumin, ground

panko bread crumbs

salt

virgin coconut oil

Instructions

Drain and rinse beans.

Wash and dry jalapeños and cilantro. Seed and mince jalapeño. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

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.

Heat a skillet over medium heat.

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.

Measure out corn.

Coat bottom of skillet with oil. Add corn and cook until heated through, 2-3 minutes. Transfer to a bowl.

Shape black bean mixture into 18-24 patties and place on a plate.

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.

Peel and mince garlic. Add garlic, lime juice, salt, and pepper to corn; mix to combine.

Serve black bean cakes with guacamole and corn. Enjoy!

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