Black Bean-Corn Cakes with Cilantro Sour Cream

Smartpoints value per serving
Total Time
26 min
16 min
10 min
Yellow cornmeal gives a crisp, golden coating to these slightly spicy bean patties. Cilantro sour cream is their refreshing foil.


canned black beans

10 oz, rinsed, drained, and coarsely mashed

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)

frozen corn kernels

¼ cup(s), thawed

yellow cornmeal

3 Tbsp


2 Tbsp, fresh, chopped

egg white(s)

1 large

canned chipotle peppers in adobo sauce

1 item(s), minced

uncooked scallion(s)

1 medium, chopped

garlic clove(s)

1 medium 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.


You can substitute plain fat-free yogurt for the sour cream if you like.These cakes are easy to mix and shape ahead, ready for cooking at the last minute. Simply prepare the recipe through step 2, then wrap and refrigerate for up to three days. Remove the cakes from refrigerator and let stand 5 minutes before proceeding with step 3.

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