Black bean-corn cakes with cilantro sour cream

Total Time
26 min
16 min
10 min
Coarsely mashing the beans gives the patties a creamy and chunky texture, while yellow cornmeal provides a crisp, golden outer coating and toothsome crunch. Cilantro sour cream adds a bright, cool counterpoint. Substitute plain fat-free yogurt for the sour cream if you prefer. These cakes are easy to mix and shape ahead so that they are ready for cooking when they cook is. Simply prepare and form the patties, then wrap and refrigerate them for up to three days. Remove them from refrigerator and let them sit at room temperature for about 10 minutes before you cook them.


Canned black beans

10 oz, rinsed, drained, and coarsely mashed

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)

Frozen corn

¼ cup(s), thawed

Yellow cornmeal

3 Tbsp


2 Tbsp, fresh, chopped

Egg whites

1 large

Canned chipotle peppers in adobo sauce

1 item(s), minced


1 medium, chopped


1 clove(s), minced

Ground cumin

1½ tsp

Table salt

¼ tsp

Corn oil

1 Tbsp

Fat free sour cream

¼ cup(s)

Lime zest

1 tsp, grated

Fresh lime juice

1 tsp


  1. Combine the beans, cheese, corn, 1 tablespoon of the cornmeal, 1 tablespoon of the cilantro, the egg white, chipotle pepper, scallion, garlic, cumin, and salt in a medium bowl until well mixed. Divide the mixture into 4 balls.
  2. Place the remaining 2 tablespoons cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4–5 minutes on each side. Transfer to a platter; cover with foil to keep warm.
  4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 tablespoon cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream. Yields 2 bean cakes and 2 tablespoons cilantro cream per serving.