Refried Bean Cakes

Linda Dalton


I adapted this dish from a Cooking Light recipe for black bean cakes. It packs a nice, spicy punch and can be made in about 30 minutes. Plus I've included a recipe for leftovers, that just might be better than the original.

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★★★★★ 1 vote
20 Min
5 Min
Stove Top


large egg lightly beaten
16 oz can refried beans- i use old el paso fat free
3/4 c
panko bread crumbs, divided
1/4 c
finely chopped scallions
2 Tbsp
chopped fresh cilantro
3/4 tsp
ground cumin
1/2 tsp
ground chili powder
1/2 tsp
kosher salt
1/2 tsp
ground cayenne pepper
2 clove
garlic, grated
canola oil for frying
pico de gallo for garnish


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1In large bowl combine all ingredients except canola oil and mix well. If the mixture seems a little loose, cover with plastic wrap and refrigerate for about 10 minutes.

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2Separate bean mixture into 4 portions and shape each portion into a 3/4 inch patty (it is a rather loose mixture, not like sturdy burgers). Dredge each patty in remaining panko and get ready for a quick saute.

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3In large non stick skillet add 1-2 T canola oil and heat on medium. Add patties and cook 3 minutes on each side. Remove from skillet and serve with fried eggs and a salad, or salsa, sour cream and some spicy sriracha sauce.

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4If you have any cooked cakes leftover, make a spicy corn tortilla melt the next day. It's quick and delish. For each melt, take 2 corn tortillas (I use the 6 inch) and spread equal amounts of low fat mayo and srirscha sauce on inner side of each tortilla.

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5Sprinkle a T or 2 of low fat cheese over the mayo mixture.

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6Cover the cheese with a bean cake topped with pico de gallo. Top the patty with a little more cheese. Cover with second tortilla (mayo/sricha side down) and press down lightly so the bean patty will spread to almost the size of your tortilla.

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7Spray cooking pan with PAM or similar product, heat burner to medium and add tortilla sandwich to the heated pan. Cook about 3 minutes on one side, and right before you're ready to flip the tortilla, spray top with a little more PAM. Flip and cook another 2 or 3 minutes. Let cool a bit and serve with anything your little heart desires.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy