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Black Bean Cakes
Source: dLife

Garlic and cumin give these bean cakes a bold flavor.

Prep Time: 12 minutes
Cook Time: 4 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 51.9
Total Carbs 7.9 g
Dietary Fiber 1.8 g
Sugars 1.9 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 117.4 mg
Protein 2.0 g
Sodium 206.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  low sodium canned black beans
2 tbsp  unsalted tomato paste
2 each  medium garlic cloves
1 1/2 tsp  ground cumin
0 1/4 tsp  salt
2 tbsp  bread crumbs
0 1/2 tsp  black pepper
1 each  olive oil cooking spray
2 tsp  extra virgin olive oil
0 1/4 cup  Salsa
0 1/4 cup  Sour Cream, nonfat
1 tbsp  fresh cilantro
  1. To prepare, combine the black beans, tomato paste, garlic, 1/2 teaspoon cumin, and salt in a large bowl and mash with a fork. Divide mixture evenly into 8 balls and set aside.
  2. Combine the breadcrumbs, pepper and remaining 1 teaspoon cumin in a shallow dish. Roll balls in crumb mixtures. Shape into 1/2-inch-thick patties.
  3. Coat a large nonstick skillet with cooking spray, add oil. Place over medium-high heat until hot. Add patties, cook 2 minutes on each side or until lightly browned.
  4. To serve, place 1 bean cake on each of 8 individual serving plates. Top each with 1 1/2 teaspoons salsa and 1 1/2 teaspoons sour cream. Garnish with cilantro (optional).

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