You may be tempted to pass on this recipe.  Maybe you’re thinking, hey, I’ve already got all the black bean recipes I need.  Some fab burritos, a quick and easy soup, and even burgers, which are basically the same as patties minus a bun, right?  Well, that’s what I was thinking too.  But then I saw this recipe make its way around the internets and since no one needs to twist my arm to get me to cook with beans, I decided to give it a try.

This meal was a total home run – easy, healthy, and so delicious.  The avocado cream sauce really completes the dish and I especially loved the little zing from the lime juice.  (Of course Andrew really loved the sauce but preferred to dip his patties rather than have the sauce drizzled over them – it’s a toddler thing.)  Depending on the size of the patties, the recipe yields quite a few – I ended up with about 16.  It also makes excellent leftovers.  I’m sure just as with black bean burgers you could freeze the shaped, uncooked patties for a quick meal.  This recipe was a good reminder that no matter how many black bean recipes I have and love, I could always use one more.

  • Yield about 16 patties


For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided*
2 large eggs
1 tsp. oregano
1 tsp. cumin
1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko (plus more, as needed)
Salt and pepper
Canola or vegetable oil

For the corn relish:
2 tsp. canola oil
2 cups corn kernels
1 clove garlic, minced
1 jalapeño, seeded and minced
1 medium tomato, seeded and diced
Juice of 1 lime
2 tbsp. minced fresh cilantro
Salt and pepper, to taste

For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste

*For instructions on roasting bell peppers, see this post.  


  • 01

    To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle.  Process until smooth.  Finely chop the remaining bell pepper.  In a large bowl, lightly mash the remaining beans.  Stir in the bell pepper, onion, and smooth bean mixture.  Season to taste with salt and pepper.

  • 02

    Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up.  (Pick up a bit and see if it can be easily molded into a ball.  If it is too sticky, add a little more cornmeal.)  Chill the mixture for 30 minutes.

  • 03

    While the bean mixture is chilling, make the corn relish.  Heat the canola oil in a medium skillet over medium-high heat.  Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes.  Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute.  Transfer the mixture to a bowl.  Stir in the tomato, lime juice, and cilantro.  Season with salt and pepper to taste.

  • 04

    To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender.  Process until completely smooth.

  • 05

    Form the bean mixture into patties approximately 3½ inches in diameter.  Heat about 2 tablespoons of canola oil in a large skillet over medium heat.  Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.  Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.