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Black Bean Cakes with Mole Salsa

 Black Bean Cakes with Mole Salsa
Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 egg, beaten
  • 1 cup shredded zucchini
  • 1/2 cup dry bread crumbs
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • SALSA:
  • 2 medium tomatoes, chopped
  • 1 small green pepper, chopped
  • 3 tablespoons grated chocolate
  • 1 green onion, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons minced chipotle pepper in adobo sauce
  • 1 teaspoon honey

Directions

  • In a small bowl, mash beans. Add the egg, zucchini, bread crumbs,
  • cheese, chili powder, salt, baking powder and cumin; mix well.

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Black Bean Cakes with Mole Salsa (continued)

Directions (continued)

  • Shape into six patties; brush both sides with oil. Place on a baking
  • sheet.
  • Broil 3-4 in. from the heat for 3-4 minutes on each side or until a
  • thermometer reads 160°.
  • Meanwhile, in a small bowl, combine the salsa ingredients. Serve with
  • black bean cakes.
  • Yield: 6 servings (1-1/4 cups salsa).
Nutritional Facts: 1 cake with 3 tablespoons salsa equals 206 calories, 10 g fat (3 g saturated fat), 39 mg cholesterol, 397 mg sodium, 23 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.