Black Bean Cakes with Avocado Cream

These Easy Black Bean Cakes with Avocado Cream will become your go-to recipe on Meatless Monday…or any time you want to enjoy a tasty and healthy patty of black beans, corn and cilantro with lots of spice. Cool things off with a quick avocado cream sauce topping!

Black Bean Cakes Avocado Cream Recipe


I am unapologetic about my love of black beans (and cilantro too…but, that’s another story.) Mashing up these mild-flavored and super healthy beans with cilantro, green onions, corn that is fresh off the cob, Panko breadcrumbs and spices and then forming them into black bean cakes makes them all the more appealing. As for the avocado cream…Well, that’s just “icing” on the cake. Pun intended. 🙂

They’re easy to make too!

Black Bean Cakes Step-by-Step

Mashed Black Beans

Mash about 3 cups of black beans using a fork or potato masher until they are the desired consistency. I like the beans a little chunky. Use a food processor if you want a very smooth consistency.

Black Bean Cakes Mixture

Add the rest of the good stuff to the bean mixture: fresh corn off the cob, fresh cilantro, panko breadcrumbs, salt, pepper, mayonnaise (or vegan alternative) and red pepper flakes. These black bean cakes pack some heat due to the red pepper flakes, but you can leave that spice out.

Use about a 1/4 cup of the mixture and form 12 patties. They will be on the small size, which makes them easier to work with in the frying pan.

Uncooked Black Bean Cakes

It’s best to let them congeal for an hour or two (or overnight) in the refrigerator. I’m going to cover the second pan with a lid and plastic wrap and freeze them for later.

Black Bean Cakes in Frying Pan

Spray a pan with olive oil. But, don’t put use too much. If you do, the black bean cakes will quickly soak up the oil and become extremely fragile during the cooking process.

Once cooked, remove the black bean cakes to a paper plate lined with paper towels. If you let them sit for a few minutes, they will firm up a little more.

Avocado Cream Sauce

Top the black bean cakes with sour cream or fresh guacamole. Or, make a some avocado cream (adapted from a recent post over at Annie-Eats) which is simply a mixture of a Hass avocado, sour cream (or vegan substitute,) lemon (or lime) juice and garlic that has been pureed. This cool topping perfectly offsets the heat!

Black Bean Cakes with Avocado Cream

You can see the corn, cilanto and green onion poking out. Yummm. The avocado cream is a cool topping!

If you want to:

Make them ahead of time and store in the freezer – Assemble them into patties and freeze for up to two months. Defrost completely before cooking.

Make them vegan – Use a vegan substitute for the mayonnaise and sour cream. The mayonnaise is the “glue” of this recipe so to speak. This recipe was tested using vegan products!

Keep ’em healthy – Use low-fat mayonnaise and sour cream and whole wheat Panko breadcrumbs.

Make ’em kid-friendly – Leave out the crushed red pepper.

Make appetizer sized cakes – Make small Tablespoon-sized cakes. They’re sure to be a party hit!

Black Bean Cakes Avocado Cream Recipe
Black Bean Cakes and Avocado Cream Sauce
Black bean cakes with corn, green onion and cilantro and a little crushed red pepper, if you dare. Offset the heat with an avocado cream sauce. Make ahead and freeze too!
Servings: 12 cakes
Black Bean Cakes
  • 2 15 ounce cans black beans drained, but not rinsed or about 3 cups
  • ½ cup green onion thinly sliced
  • ½ cup corn cut off the cob (about 1 corn cob)
  • 2 garlic cloves minced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Panko breadcrumbs
  • ¼ cup cilantro chopped
  • 2 Tablespoons mayonnaise or vegan substitute
  • Olive oil cooking spray
Avocado Cream Sauce
  • 1 Hass avocado
  • 1/2 cup sour cream low-fat (or vegan substitute)
  • 1 Tablespoon lemon or lime juice I used lemon
  • 1 garlic clove minced
  • Salt and pepper to taste
Black Bean Cakes
  1. Mash black beans with a potato masher or fork. Mixture will be slightly chunky.
  2. Add remaining ingredients to the bowl and mix until thoroughly combined.
  3. Form mixture into patties about a 1/4 cup each in size.
  4. Allow patties to gel in refrigerator for up 24 hours.
  5. Lightly spray frying pan with olive oil.
  6. Place black bean cakes in pan and cook for about 4-5 minutes on each side, turning only once.
  7. Remove to plate lined with paper towels and allow to set for several minutes.
  8. Serve with avocado cream or toppings such as sour cream or guacamole.
Avocado Cream Sauce
  1. Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.
Recipe Notes
Be careful not to use too much oil in the frying process or the black bean cakes will become fragile. To make ahead and freeze, prepare recipe and make black bean patties. Freeze in a covered baking tin or transfer to a ziplock bag once the patties are frozen. Defrost completely and cook according to instructions.



Black Bean Cakes and Avocado Cream. This easy and healthy recipe will become a Meatless Monday favorite. Make it spicy or leave out the heat. One of our favorite burgers...vegetarian and vegan!





  1. Wonder if I can convince my husband to eat these 😉

  2. I love black bean burgers but have never made them myself. This looks easy enough though, and delicious too!

  3. Marjory,
    I’ve never tried a bean cake recipe, but I just got a pressure canner so beans will be on the menu more often in our house–no reason not to try these cakes!
    Thanks for all the tips–much appreciated.

  4. I love that avocado cream!! I could just enjoy that with a spoon!! The cakes sound tasty too!

  5. These sound so good! The avocado cream seals the deal!

  6. I have a black bean cake recipe that I make for my family and they are always popular. The avocado cream sounds like the perfect topping!

  7. I just had nachos with avocado cream the other day! I think this is a sign I need to try these! I bet they are amazing.

  8. I love everything about this specially the avocado cream

  9. Im always up for a meatless recipe! This is just the thing I love, especially with that avocado cream!

  10. I love the idea of making these ahead and freezing! Will be pinning for sure!

  11. These look so good. I love your hints on preparation too. Just a little oil in the pan sounds great!

  12. Just today I had something similar at a restaurant. Soo cool to get the recipe from you.

  13. These black bean cakes are great, Marjorie! I love black bean ideas. I’ll make these this weekend for me!!

  14. Oh yummy, that is DEFINITELY the icing on the cake!.I love black beans (and cilantro), too – so these are going on my short list!

  15. These sound utterly delicious. I’m a huge bean lover so these are on my short list of recipes I want to make. Thanks for sharing.

  16. What an awesome vegetarian meal with some of my very favorite ingredients! Black beans and avocados go so well together!

  17. I love beans, too. These patties look delicious – especially with that avocado cream. 🙂

  18. You made these look super easy to make! And I love black beans so I need to give them a try!

  19. I’d love to make these black bean cakes extra spicy just so I could cool them off with the refreshing avocado cream.

  20. I loooove black bean burgers and the addition of avocado cream is just perfection!!

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