Black Bean Cakes with Salsa

These little vegan patties are so wonderful!

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 15 oz black beans, rinsed
  • 1/2 c diced carrots
  • 1/2 c cornmeal
  • 1/2 c bread crumbs
  • 1 tbsp chili powder
  • 1 tsp sea salt
  • 1/2 c cilantro, chopped
  • 1/4 c water
  • 1 head romaine, chopped
  • 1 avocado, chopped
  • Pineapple or salsa of your choice

Heat oil in a medium skillet, cook onions and cook until softened, about 20 minutes.

Add beans, carrots, cornmeal, bread crumbs, chili powder, cilantro, and water to a food processor, pulse to mash, add a little more water if too dry.

Scoop 1/4 c mixture and form into patty, cook over medium heat for 5 minutes per side until lightly brown.

Serve on romaine, with avocado and salsa.

Serves 4 – 6.

Slow Cooker Black Bean Tacos

Mmmm black bean tacos! Inspired by Skinny Taste, so they are good for you too!

1/3 lb black beans, soaked overnight abs drained
1 c vegetable broth
1 onion, sliced thin
2 jalapenos, chopped
2 tsp cumin
1 bay leaf
2 tbsp lime juice
Salt and pepper
4 cloves garlic, minced

2 c shredded cabbage
1/2 c shredded carrot
1/2 tbsp grape seed or canola oil
2 tbsp lime juice
Salt and pepper

For the tacos:
Cotija cheese, crunbled
Taco shells
Cilantro chopped
Jalapeno slices
Hot sauce

Combine beans, broth, onions, jalapeño, cumin, and bay leaf in a slow cooker and cook on low for 10 hours. Remove bay leaf, stir in lime juice and garlic.

Combine slaw ingredients in a bowl.

Heat tortillas, then top with beans, slaw, cheese, Cilantro and jalapeños.

Serves 4.

Black Bean Soup


It’s fall which means soup time. This is a great healthy fall soup with a little kick – the poblanos I picked up were quite spicy! Serve with tortilla chips.

4 poblano chiles, roasted and seeded
Toasted pepitas
1 large dried pasilla or ancho chile, stemmed, seeds removed
1 TBSP vegetable oil
1 medium onion, chopped
4 garlic cloves, crushed
1 14.5-ounce can fire-roasted diced tomatoes
4 c chicken broth
2 cans black beans, drained
1/2 c crumbled queso fresco
Salt and pepper
Lime wedges (for serving)

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.