Spicy Black Bean Cakes

Spicy Black Bean Cakes


"These baked black bean cakes are easy to make and less fat than fried cakes."
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35 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
  3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
  4. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
  5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 208
  1. 280 Ratings

Most helpful positive review

Overall good recipe with a few adjustments. I read all the reviews and combined thier advice. I halved the recipe and made smaller patties, 10 in all. I also added diced red pepper, cilantro, gr...

Most helpful critical review

Yet another Meatless Monday. These cakes are a tad on the "sweet" side. The recipe definitely needs something else to balance out the sweetness of the yam.

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Least positive

Overall good recipe with a few adjustments. I read all the reviews and combined thier advice. I halved the recipe and made smaller patties, 10 in all. I also added diced red pepper, cilantro, gr...

Very, very good. Try these, they are worth it -- quick, good, and healthy. Don't skip the lime sour cream -- it goes great with the cakes. I microwaved the grated sweet potato for 1 minute be...

This is my all-time favorite meatless recipe. DO NOT pre-cook the yams; you don't want a mushy cake. DO brown very well (just don't burn them like I keep doing); the thinner you make them, the e...

These were good, and I'll make them again. I shredded the sweet potato and made the sour cream topping the night before to save time. I followed the other suggestions and made these changes to t...

I brought this to a very foodie (berkeley, CA) potluck party and it was the first dish gone. People loved it! I added about a 1/4c chopped red bell pepper and a small can of diced green chiles w...

WOW! These were amazing! I made these Friday night and by Saturday afternoon they were gone! My boyfriend and sister ate them all! I made a second batch Sunday and froze them so I could have the...

I didn't have sweet potatoes in the house and these were still very good. I added more seasonings including chili powder and used whole wheat flour in lieu of the bread crumbs. Made a really nic...

Really tasty, healthy recipe. I did not pre-cook the sweet potatoes and they turned out fine. I made about 20 small patties and I think they turned out crispier and cooked better this way. Th...

These were a surprise hit; we loved them! The lime sour cream was the perfect accompaniment. I did not change anything and I did not precook the sweet potato and it did not need it. I will use...