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Spicy, Smoky Bean Cakes with Limey Slaw
serves 2


  • 3 cups shredded cabbage
  • 1/4 cup cilantro, divided
  • 5 scallions, divided
  • 1 jalapeno, seeded
  • 3 limes, divided
  • 1 tablespoon mayonnaise
  • 2 cloves garlic
  • 1/2 red bell pepper
  • 1 15-ounce can of kidney beans or pinto beans, drained and rinsed
  • 1 15-ounce can of black beans, drained and rinsed
  • 2-3 tablespoons chipotle in adobo
  • 1/2 cup flour
  • Olive oil, for drizzling
  • 1 avocado (optional)
  • Crumbled mature cheddar, Monterey Jack, or queso fresco (optional)


Preheat the oven to 475 degrees F.  In large bowl, stir together the cabbage; half the cilantro, chopped; half the scallions, finely sliced; 1/2 the jalapeno, finely sliced; the juice and zest of 2 limes; 1 tablespoon mayonnaise; and salt to taste.  Set aside.

In the food processor, blitz together the remaining cilantro, scallions, jalapeno, and bell pepper until it forms a rubble.  Add in the juice and zest of the remaining lime, and salt.  Pulse in the beans and adobo until you have a homogenous mixture.  Add the flour, and pulse to combine.

Line a rimmed baking sheet with parchment, and lightly drizzle the bottom with olive oil.  Place 6 equal patties on the baking sheet, and lightly flatten.  Drizzle lightly with olive oil.  Bake for 25 minutes.  Serve with the slaw, and some sliced ripe avocado and/or crumbled cheese and cilantro over the top.

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