TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 egg white, lightly beaten
  • 2 green onions, finely chopped
  • 1/4 cup plus 2 tablespoons minced fresh cilantro, divided
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 4 teaspoons canola oil
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream

Nutritional Facts

2 each: 264 calories, 5g fat (0 saturated fat), 3mg cholesterol, 577mg sodium, 40g carbohydrate (4g sugars, 9g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.


  1. In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties.
  2. In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown.
  3. In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream. Yield: 4 servings.
Originally published as Black Bean Cakes in Light & Tasty August/September 2007, p33

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