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Black Bean Cakes

Use Carroll Shelby’s authentic Texas chili spices and Blue Plate Mayonnaise to make some tasty black bean cakes topped with avocado and salsa. They’re an ideal game-day snack or can be served with a salad for a delicious vegetarian lunch.


6 servings


  • 6 tablespoons olive oil
  • 1 cup red onion, finely chopped
  • ¼ cup Anaheim pepper, finely chopped
  • 1 tablespoon garlic, minced
  • 1 Carroll Shelby’s®️ Chili Kit
  • 1 cup Swans Down®️ Cake Flour
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 egg, lightly beaten
  • Avocado Mayo, for serving
  • Pico de gallo (or your favorite salsa), for serving
  • Sour cream (or crème fraîche), for serving
  • Chopped cilantro, for garnish


  1. HEAT 1 tablespoon olive oil in a medium-size saute pan over medium heat. When hot add the red onion and Anaheim pepper and cook until tender, about 5 to 6 minutes. Add garlic and half of each of the spice packets from the chili kit (except the cayenne packet and masa harina packet) and cook for 1 minute longer. Remove from heat and set aside to cool.
  2. PLACE flour, the remaining spices from the spice packets and the contents of the masa harina packet in a shallow bowl and mix well.
  3. BLEND half of the beans in the bowl of a food processor. Transfer to a large bowl and add the remaining beans, cooled vegetables, 1 egg and cayenne pepper from the chili kit cayenne packet to taste. Mix well. Divide the mixture and form into 12 evenly sized cakes.
  4. HEAT remaining olive oil in a large saute pan over medium heat. When hot, dust the bean cakes with the flour and transfer half of them to the pan. Cook the cakes for 2 to 3 minutes per side. Remove from the pan and keep warm while cooking the remaining cakes.
  5. TOP the cakes with Avocado Mayo, pico de gallo, sour cream and chopped cilantro.