Lucky 32 Black Bean Cakes

I was recently introduced to Lucky 32  Black Bean Cakes.  Oh my goodness, I daydream about this delicious entree, served with whipped sweet potatoes, and kale with black eyed peas.  It is to die for!  Their recipe is actually on the website and we love to fix them at home.  To keep them kid-friendly (=not too spicy), we leave out the jalapeno peppers.  We do put in the Tabasco sauces (traditional red & milder green) the recipe calls for, and our kids are okay with that.  And, we of do not cook them in oil, but instead spray our pan with olive oil spray.  I like to top with a scoop of hummus and pico de gallo or Trader Joe's black bean & corn salsa.  Sometimes I will serve over sauteed spinach.  Double the recipe and freeze half for easy lunches!  You can just pop one or two out of the freezer and into the pan for a quick, healthy meal.


Adapted from Lucky 32 Black Bean Cakes recipe


6 1/2 cups black beans (~4 cans)

1/2 cup salsa

1/2 cup diced red onion

1 1/4 red bell peppers, diced

1/4 cup chopped fresh cilantro

2 cups (whole grain) bread crumbs

1/2 teaspoon Tabasco sauce (red)

1 teaspoon Tabasco jalapeño (green) sauce

2 cups crushed tortilla chips

1 teaspoon cumin

1 teaspoon coriander

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, and coriander to a mixing bowl. I usually stick the red peppers and onion in my food processer and pulse a few times, to achieve a smoother, less chunky bean cake.  Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Spray a large skillet with olive oil spray and sauté bean cakes over medium-high heat, turning when they are golden brown. 

Happy yummy eats-
Dawn