Black Bean and Rice Cakes with Chipotle Crema

Name: Black Bean and Rice Cakes with Chipotle Crema
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 can black beans; 1 cup cooked rice; 1/4 onion; 1/2 Jalapeño; 3 garlic cloves; 2 chipotles in adobo; 1 tablespoon adobo sauce; 1/2 teaspoon cumin; 1/2 teaspoon salt; freshly cracked pepper; splash of water; 1/2 cup cornmeal; 2-3 tablespoons oil; 1/2 cup plain greek yogurt; 1 tablespoon cream (or mayonnaise); 1 chipotle in adobo; 1 garlic clove; pinch of salt; squeeze of lime

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 people
Calories
325 kcal
Course
Main Course
Cuisine
Vegetarian

Black Bean and Rice Cakes with Chipotle Crema

Talon Bruce

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These Black Bean and Rice Cakes are a vegetarian delight with incredible flavor and loads of healthy protein. Drenching them in a Chipotle Crema takes them to another level. So good!

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Ingredients

Servings

1 can black beans
1 cup cooked rice
1/4 onion
1/2 Jalapeño
3 garlic cloves
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked pepper
splash of water
1/2 cup cornmeal
2-3 tablespoons oil

For the Chipotle Crema:

1/2 cup plain greek yogurt
1 tablespoon cream (or mayonnaise)
1 chipotle in adobo
1 garlic clove
pinch of salt
squeeze of lime

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Instructions

Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic. Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender. Add the garlic and cook briefly, 30-60 seconds.
Drain and rinse a can of black beans. Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water. Cook for a couple minutes.
Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.
Add 1 cup cooked rice to the mixture. I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate. Combine well and if you have time, chill this mixture.
Add 1/2 cup of cornmeal to a plate. Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat. This batch made eight cakes.
Add 2-3 tablespoons of oil to a wide skillet on medium heat Heat oil until shimmering and then add the cornmeal coated cakes. Saute them for 3-5 minutes per side or until the cornmeal turns golden brown. You can flatten them a bit in the skillet if you want to. Serve immediately after cooking.
To make the Chipotle Crema, add the following ingredients to a blender and combine well: 1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime.

Notes

I've had the best success cooking these when the bean mixture has cooled down a bit. You can still cook them if the bean mixture is warm, just be aware that they might crumble a bit in the skillet.