Oaxacan Black Bean Cakes with Steamed Corn and Cabbage Slaw
Savory baked black bean and masa patties spiced with ground cumin, accompanied by sweet steamed sweet corn on the cob and a crisp lime-tossed green cabbage slaw.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.08/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Pescatarian
- Low-Sodium
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Fiber
- Kosher
- Halal
- Low-Fat
- Low-Calorie
Tags
- bake
- healthy
- budget-friendly
- tangy
Ingredients
- 3 can black beans (rinsed and drained)
- 0.75 cup masa harina (gluten-free)
- 1 tablespoon ground cumin
- 2 tablespoon olive oil
- 0.5 head green cabbage (shredded)
- 2 tablespoon lime juice (freshly squeezed)
- 6 piece sweet corn (husked)
- 0.5 teaspoon salt (divided)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, coarsely mash the black beans with a fork or potato masher. Stir in the masa harina, ground cumin, 1 tablespoon of olive oil, and 1/4 teaspoon of the salt until a cohesive dough forms. Form into 12 even patties and arrange on the baking sheet.
- Brush the tops of the patties lightly with the remaining 1 tablespoon olive oil. Bake for 20 minutes, flipping halfway through, until firm and lightly golden on the edges.
- Meanwhile, place sweet corn in a steamer basket over boiling water and steam for 8 minutes until tender and bright yellow.
- In a medium bowl, toss shredded green cabbage with lime juice and the remaining 1/4 teaspoon salt.
- Serve 2 warm black bean cakes per person alongside steamed sweet corn and fresh crisp cabbage slaw.
Notes
Masa harina acts as a natural gluten-free binder that imparts an authentic roasted corn aroma.
Nutrition (per serving)
- Calories: 360
- Protein: 14.5 g
- Carbohydrates: 62 g
- Fat: 6.8 g
- Fiber: 14.2 g
- Sodium: 225 mg
- Saturated Fat: 0.9 g
- Sugar: 4.1 g