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Chile Lime Black Bean Cakes

chile lime black bean cakes
Chile Lime Black Bean Cakes

Chile Lime Black Bean Cakes

Chile Lime Black Bean Cakes are easy to make and delicious to eat. Our Southwest Chile Lime Seasoning give them a Southwest flair. We blended it for a touch of spiciness plus the classic lime flavor found in many Southwest and Mexican recipes. The Lime Sour Cream adds just the right topping to complete the Southwest flavor. This recipe broils the cakes instead of frying them, which reduces the fat but doesn’t sacrifice the crispiness.

These Chile Lime Black Bean Cakes can your entree, especially if you are preparing it as a Vegetarian dish. Or it can be a side dish next to your Southwest Steak, Carne Asada or other Mexican entree.

Serves 4 to 8

Ingredients:
Bean Cakes
2 Tablespoons Olive Oil
4 Green Onions, Thinly Sliced
6 Garlic Cloves, Finely Minced or Pressed
1 to 2 Jalapeno Chiles, Finely Chopped (Remove seeds and ribs if you don’t want it spicy.)
2 Tablespoons Sheffield’s Southwest Chile Lime Seasoning
½ Tablespoon Ground Cumin
2 Cans (15.5 Ounces Each) Black Beans, Drained and Rinsed
1 Teaspoon Kosher Flake Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large Sweet Potato, Peeled and Coarsely Grated (2 Cups)
1 Large Egg, Lightly Beaten
½ Cup Plain Dried Breadcrumbs
Lime Sour Cream (Recipe follows)

Lime Sour Cream
½ Cup Sour Cream
1 Small Jalapeno Pepper, finely minced (Remove seeds and ribs if you don’t want it spicy)
3 Teaspoons Fresh Lime Juice
1 Teaspoon Kosher Flake Salt

Directions:
Prepare the Lime Sour Cream. Place all the ingredients for the Lime Sour Cream in a small mixing bowl. Whisk well to combine. Set aside until needed.

Heat broiler. In a small skillet heat 1 tablespoon of the olive oil over medium heat. Add the green onions and cook for a minute until softened a bit. Add the jalapenos, garlic, and cumin. Cook for 30 seconds until fragrant. Transfer to a large mixing bowl.

Add the black beans to the bowl. Mash with a potato masher, leaving some of the beans whole. Add the grated sweet potatoes, egg, Southwest Chile Lime Seasoning, and breadcrumbs. Fold in with a large spoon. Divide into 8 balls and flatten to about ¾” thick.

Brush a large shallow baking sheet with the remaining tablespoon of olive oil. Transfer the black bean patties onto the baking sheet. Space apart about ½” or so. Broil about 8 minutes until golden brown. Turn over and broil and broil another 2 to 3 minutes until crispy, but not burnt. Serve immediately with the Lime Sour Cream.