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
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5 from 1 vote

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
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. 

Nutrition

Calories: 325kcal