Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado
- 3 cups shredded green or white cabbage
- 1/4 cup fresh cilantro leaves, chopped, divided
- 5 scallions, chopped, finely sliced, divided
- 1 jalapeno, seeded and finely chopped, divided
- 3 limes, divided
- 1 tablespoon mayonnaise (or Vegenaise to keep it vegan)
- 2 medium cloves garlic, chopped
- 1/2 red bell pepper, roughly chopped
- 1 (15-ounce) can of kidney beans or pinto beans, drained and rinsed
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 whole chipotle in adobo, finely chopped, plus 1 tablespoon sauce (2 to 3 tablespoons total)
- 1/2 cup flour
- Olive oil, for drizzling
- 1 avocado (optional)
- Crumbled mature cheddar, Monterey Jack, or queso fresco (optional)
- This recipe is vegetarian
- Produce
- Avocado (1)
- Black beans (1 (15-ounce) can)
- Cabbage, green or white (3 cups)
- Cilantro, fresh leaves (1/4 cup)
- Garlic (2 medium cloves)
- Jalapeno (1)
- Kidney beans or pinto beans (1 (15-ounce) can)
- Limes (3)
- Red bell pepper (1/2)
- Scallions (5)
- Canned Goods
- Chipotle in adobo, whole (1)
- Condiments
- Mayonnaise (1 tablespoon)
- Cooking & Baking
- Flour (1/2 cup)
- Olive oil (1)
- Dairy
- Mature cheddar (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 14, 2012 (2 months ago).
34 people saved this recipe.
