Best 7 Black Bean Cakes With Mole Salsa Recipes

If you're a fan of Mexican cuisine and are looking for a delicious and flavorful dish, then black bean cakes with mole salsa are a must-try. This traditional Mexican dish is a delightful combination of flavors and textures, with crispy black bean cakes smothered in a rich and complex mole sauce. The mole sauce, a hallmark of Mexican gastronomy, is made from a variety of ingredients, such as chocolate, chili peppers, and spices, creating a symphony of flavors that will tantalize your taste buds. So, if you're ready to embark on a culinary adventure, let's dive into the world of black bean cakes with mole salsa.

Here are our top 7 tried and tested recipes!

BLACK-EYED BEAN MOLE WITH SALSA

Black-eyed bean mole with salsa image

Try this healthy Mexican dish as a quick and easy low-calorie lunch that counts as three of your 5-a-day. The beans are a great source of protein and fibre

Provided by Sara Buenfeld

Categories Lunch

Time 23m

Number Of Ingredients 14

Ingredients

1 red onion , finely chopped
2 large tomatoes , chopped
2 tbsp fresh coriander
½ lime , zest and juice
2 tsp rapeseed oil
1 red onion , halved and sliced
1 garlic clove , finely grated
1 tsp ground coriander
1 tsp mild chilli powder
½ tsp ground cinnamon
400g can black-eyed beans in water
2 tsp cocoa
1 tsp vegetable bouillon
1 tbsp tomato purée

Steps:

Tip all the salsa ingredients into a bowl and stir together.
For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
Spoon into shallow bowls, top with the salsa and serve.

Nutrition Facts : Calories 290 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

BLACK BEAN SALSA

Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g

BLACK BEAN CAKES WITH MOLE SALSA

Black Bean Cakes with Mole Salsa image

Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings (1-1/4 cups salsa).

Number Of Ingredients 19

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 large egg, beaten
1 cup shredded zucchini
1/2 cup dry bread crumbs
1/4 cup shredded Mexican cheese blend
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cumin
2 tablespoons olive oil
SALSA:
2 medium tomatoes, chopped
1 small green pepper, chopped
3 tablespoons grated chocolate
1 green onion, thinly sliced
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 to 2 teaspoons minced chipotle pepper in adobo sauce
1 teaspoon honey

Steps:

In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories appetizer

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

Ingredients

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

Steps:

Coat pan with 2 teaspoons peanut oil.
Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA

Southwestern Black Bean Cakes With Salsa image

This is from the Food Network's Tricked Out Tailgating competition. Sounds fabulous, I can't wait to try it!

Provided by Adopted Parisian

Categories Beans

Time 35m

Yield 12 bean cakes, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 (15 ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell pepper
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups breadcrumbs
3 large garlic cloves
2 teaspoons chipotle chili sauce
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
store bought salsa
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
salt and pepper
lime, twists for garnish

Steps:

Coat pan with 2 teaspoons peanut oil.
Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic,.
and chipotle sauce in a large bowl and mix well, mashing up the beans.
Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick).
and roll in tortilla breading.
Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties,.
in batches as necessary, until golden brown and heated through.
Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small.
dollop of Lime Mayonnaise on top and garnish with a twist on lime.
Key Lime Mayonnaise:.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Nutrition Facts : Calories 421.9, Fat 16.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 546, Carbohydrate 56.1, Fiber 10.9, Sugar 5.5, Protein 13.7

BLACK BEAN CAKES (ANTIGUA AND BARBUDA)

Black Bean Cakes (Antigua and Barbuda) image

This recipe is from week eleven of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Antigua and Barbuda is my eleventh stop. I found this recipe to be a little tricky to pull off because of the way the cakes are fried, but alternatively you can just cook them like refried beans and top them with the salsa and yogurt, which is what really makes the dish.

Provided by GiddyUpGo

Categories Black Beans

Time 21m

Yield 6-8 cakes

Number Of Ingredients 12

Ingredients

2 cups canned black beans
1/2 cup finely chopped onion
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil
1 small serrano pepper
5 roma tomatoes
1/2 a white onion
salt
1/2 cup plain yogurt
2 tablespoons chopped cilantro
1/2 a lemon, juice of

Steps:

Prepare the salsa:
Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
Place in a hot oven (mine was set to 500 degrees).
Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
Prepare the cilantro yogurt:.
Mix the yogurt with the cilantro and lemon juice and set aside.
Prepare the bean cakes:.
Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
Remove from heat and keep warm.
To serve, top with salsa and cilantro yogurt.

Nutrition Facts : Calories 146.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 321.4, Carbohydrate 19, Fiber 6.7, Sugar 3.5, Protein 6.4

BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA

Black Bottom Bean Cakes with Papaya Salsa image

At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.

Provided by JJ Johnson

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 27

Ingredients

1 tablespoon plus 1/2 cup olive oil
1/2 cup diced onion
Kosher salt
1/2 cup diced poblano pepper
1/4 cup diced scallions
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Pinch of smoked paprika
2 tablespoons chopped fresh cilantro
3 cups canned black beans (rinsed and drained), pulsed in a food processor until chunky
1 1/2 cups panko
Freshly ground black pepper
1 cup all-purpose flour
2 eggs
1 cup Papaya Salsa (recipe follows)
One 10-ounce package plantain chips
1 small ripe papaya, peeled, seeded, and cut into 1/4-inch dice
2 red bell peppers, finely diced
1 teaspoon minced fresh ginger
1 red onion, finely diced
1 bird's-eye chile, minced
5 scallions, grilled until tender and slightly charred, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Steps:

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
Form six 3-inch patties and follow the steps for preparing the patties for frying:
Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
Serve with the salsa and plantain chips.
Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.

Tips:

For gluten-free black bean cakes, use gluten-free oats or almond flour instead of all-purpose flour.
To make the cakes more crispy, pan-fry them in a little bit of oil until golden brown.
If you don't have any mole sauce, you can use a store-bought enchilada sauce or salsa as a substitute.
For a vegetarian version of the cakes, omit the chorizo from the recipe.
Serve the black bean cakes with a variety of toppings, such as guacamole, sour cream, shredded cheese, or a fried egg.

Conclusion:

Black bean cakes with mole salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cakes are packed with protein and fiber, and the mole salsa adds a rich and flavorful sauce. This dish is sure to be a hit with your family and friends.