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    Home » Most Recent

    Black Bean and Rice Cakes with Chipotle Crema

    July 7, 2017 By Patrick 6 Comments

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    This Black Bean and Rice Cakes recipe is for all of you carnivores out there who can't imagine having good energy throughout the day without eating meat.  And by 'you' I guess I mean 'me' because the genesis of this recipe came about when trying to create a beans and rice dish that kept me full.

    But after eating it all week and still craving it the next day, I don't even think about the vegetarian aspect of it anymore, or the specifics of beans and rice forming a complete protein.  All of that is secondary now as the Taste Bud Center has overridden the Nutritional Department and is demanding more fiery, cumin-tinged black beans crisped up in cornmeal and drenched in a vibrant Chipotle Crema.

    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! mexicanplease.com

    Black Bean and Rice Cakes recipe

    First, let's get the boring stuff out of the way (nutrition), then there will be plenty of time for the good stuff (taste).

    Basically there are nine amino acids that the body can't produce on its own, instead relying on diet to provide them.  Some foods contain all nine of these essential amino acids;  meat, dairy, eggs.  This is why people can come to rely on meat so easily as you get so much bang for the buck.

    Rice and beans, on their own, do not have all of the essential amino acids.  Rice is low on lysine, and beans are low on methionine.  But when combined they fill each other's vacancy and all of a sudden you've got a complete protein.   That's good news for skeptical carnivores!  (Here's a good list of other vegetarian sources of complete proteins.)

    So is this why rice and beans have become such a staple throughout Mexico?  Or is it their cost efficiency?  Or maybe because of recipes like this one?!!

    Tough question, and best answered after doing a thorough taste test.

    You'll need 1/4 onion, 1/2 jalapeno, and 3 garlic cloves to get started.

    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! mexicanplease.com

    Saute the finely chopped onion and jalapeno in a dollop of oil over medium heat.

    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! mexicanplease.com

    Let this cook for a few minutes or until the onion and jalapeno are tender.

    Add the minced garlic and cook briefly, 30-60 seconds is plenty to bring out the flavors in the garlic.

    Drain and rinse a can of black beans.  Add the beans to the onion mixture along with:

    2 minced chipotles in adobo
    1 Tablespoon adobo sauce
    1/2 teaspoon cumin
    1/2 teaspoon salt
    freshly cracked pepper
    splash of water

    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! mexicanplease.com

    I usually scrape out the seeds of the chipotles but that is optional.  Here is some more info on working with chipotles in adobo.

    Let this mixture cook briefly and then add it to a mixing bowl.  Use a fork to smoosh the beans but you can leave some of the beans intact.

    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! mexicanplease.com

    If you catch a whiff of doubt when you see your mixing bowl full of this mishmash, then take a taste.  You've already got a smoky, flavor-loaded batch of beans that could easily be eaten on its own, so everything else from this point forward is just a bonus.

    And now we'll add in some you-complete-me rice.  I've got leftover Arroz Rojo in the fridge so I'm using that.

    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! mexicanplease.com

    But any rice will do here; even a simple, cooked white rice would work as you've already got plenty of flavor in the bean mixture.  (We also recently put up a recipe for a Mexican Green Rice that you could use).

    Add one cup of rice to the bean mixture.  Combine well and say hello to your complete protein.

    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! mexicanplease.com

    Another taste test is in order as this mixture is delicious and will instantly have you dreaming up other ways to use it.

    I also want to mention that building these into some crispy cakes can be a bit...delicate.  I've had the most success once this mixture has cooled a bit.  When the mixture is warm the cakes will sometimes crumble apart.  Don't get me wrong, you'll still get great flavor if you plow forward and make them with a warm mixture, just know that you'll end up with a dish that tastes better than it looks.

    So if you've got the luxury of time, chill this mixture in the fridge for a couple hours, or give it a quick vacation in the freezer.

    Once cooled, add 1/2 cup of cornmeal to a plate and roll the bean-rice mixture into golf ball sized rounds.

    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! mexicanplease.com

    Give them a thin coating of cornmeal.  I think it's easiest to keep them round at this point and just roll them in the cornmeal.  Once they are cooking in the pan you can flatten them a bit.  This batch made 8 half-inch thick cakes.

    Coat a wide skillet with 2-3 Tablespoons of oil over medium heat.  This pan needed just over 2 Tablespoons to form a thin layer of oil.  Once the oil is hot and shimmering, add the black bean cakes.

    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! mexicanplease.com

    Each side will need approximately 3-5 minutes, but it's best to keep an eye on them and flip when the cornmeal is turning golden brown.

    This batch took about four minutes on the first side.

    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! mexicanplease.com

    And about the same on the second side, giving you plenty of time to whip up a delicious Chipotle Crema.

    This is a lighter version of our Chipotle Mayo.  In a blender combine:

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

    Chipotle Crema for Black Bean and Rice Cakes

    A traditional Chipotle Crema would use all mayonnaise (or cream), but we are using Greek yogurt as a substitute.  But that comes with an important disclaimer.  Even just a hint of fat will greatly improve the flavor when using yogurt as the base.  I use a tablespoon of Mexican Crema but a tablespoon of mayonnaise or heavy cream will do the trick too.

    Okay, second side is done cooking by now.  Add the Black Bean Cakes to a plate and coat them with plenty of the Chipotle Crema.

    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! mexicanplease.com

    Serve immediately and tell the Nutritional Department they can take a break for awhile.

    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! mexicanplease.com

    Because if all went according to plan you've got a thin, crispy exterior and a delicious flavor bomb of beans and rice inside.

    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! mexicanplease.com

    So good!

    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! mexicanplease.com

    It's understandable if the scrumptious taste clouds your memory of the essential amino acids, you'll have a chance to confirm their presence in about three hours when you notice you're still full.

    Give these Black Bean and Rice Cakes a try.  They're a great change of pace and they'll have you thinking about other ways to add this rice and beans mixture to your life (tacos?!!).

    Buen Provecho.

    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! mexicanplease.com

    Black Bean and Rice Cakes with Chipotle Crema

    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!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 325kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 1 can black beans
    • 1 cup cooked rice
    • 1/4 onion
    • 1/2 jalapeno
    • 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

    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. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

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    Reader Interactions

    Comments

    1. Julie

      November 12, 2020 at 7:35 am

      5 stars
      Your recipes have been the highlight of staying home! LOVE them all! This one with the chipotle crema oh yum!!! Thank you!

      Reply
      • Patrick

        November 13, 2020 at 1:14 pm

        Thanks much Julie, so glad this one is a keeper for you!

        Reply
    2. Susan

      January 11, 2019 at 5:46 pm

      I love you - this is not a snarky comment - but you don't need to combine foods to get a complete protein - the rice and bean myth keeps making the rounds but it really is a myth. Nevertheless, your recipes are wonderful - no complaints here! Thanks for the great work.

      Reply
      • Patrick

        January 11, 2019 at 8:02 pm

        Hey Susan! Thanks much for your note. I've gotten a couple emails on this topic and want to dig a little deeper to make sure I'm viewing it accurately. Are you saying that the definition of a "complete protein" is outdated or that rice and beans on their own are already complete proteins? Cheers.

        Reply
        • Susan

          January 11, 2019 at 9:22 pm

          Nature’s food is amazing. Everything we eat has protein in it. Broccoli and potatoes, even lettuce. There is so much misinformation. I rely on Dr. Greger for scientifically proven nutrition info. Here is his video on this topic. https://nutritionfacts.org/video/the-protein-combining-myth/

          But any way you see it, I can’t wait to try this recipe. Looks so good!

          Thanks
          Susan

          Reply
          • Patrick

            January 14, 2019 at 5:21 pm

            Okay will check it out thanks.

            Reply

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