Black Bean Patty - Isabel Eats {Easy Mexican Recipes} (2024)

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Author:

Isabel

Published:

December 6, 2017

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These Black Bean Patties are crispy on the outside, creamy on the inside and served with a cilantro yogurt sauce. Made from black beans, oats, onions and jalapenos. Makes tasty black bean burgers!

Black Bean Patty - Isabel Eats {Easy Mexican Recipes} (1)

What’s crispy on the outside, creamy on the inside and a vegetarian flavor powerhouse that even meat eaters will love? These Black Bean Patties!

Guys, I seriously love beans. I eat them at least 3 times a week plain, refried, in soups and stews or in little patties like this. I get so excited about beans (and all legumes, really), it’s kinda weird. There’s just so many good things to get excited about!

they’re inexpensive. cheap. economical. low-cost.
they provide so many health benefits.
they’re versatile. refried, plain, bean cakes, bean burgers, in stews. you can eat them in so many ways.
they’re naturally gluten free and vegetarian, meaning more people can enjoy them!
each type of bean is so unique, everyone has a favorite. mine are pinto beans. 🙂

Maybe it’s because I grew up in a house where beans were always on the stove or in the fridge. Who knows. Point is, I love them and I want to help you love them too!

How to make Black Bean Patties

Making these black bean patties is super easy. To start, just saute some onions and garlic in a pan until the onions become translucent and the garlic is fragrant. Throw that along with some black beans, eggs, rolled oats, red wine vinegar and spices in a food processor and pulse until everything is combined.

(If you don’t have a food processor, I recommend mashing everything together in a bowl using a masher like this.)

Then fold in some diced jalapenos (totally a must for me, but if you don’t like jalapenos, you can leave them out) and some more black beans. I like adding in some whole black beans at the end because I like the texture it creates. Plus, I think seeing little beans interspersed in the patties is really pretty. I gotta make my food look good!

Once the mixture is ready, scoop 1/3 cup of the mixture into a hot skillet with oil and brown on both sides.

From there, you can eat them topped with the cilantro yogurt sauce in the recipe card below (it’s literally just mixing Greek yogurt with lime juice, salt and cilantro – hooray for easy recipes!), or you can serve them in buns and make black bean burgers. Totally up to you!

Black Bean Patty - Isabel Eats {Easy Mexican Recipes} (3)

Black Bean Patty - Isabel Eats {Easy Mexican Recipes} (4)

These black bean patties have been a nice little break from all the holiday sweets and treats I’ve been making for the blog this past week. But not to worry – more holiday recipes are right around the corner. Until then, eat up!

More healthy recipes

25 Bean Recipes Using Dried or Canned Beans
Quinoa Enchilada Bake
Honey Balsamic Brussels Sprouts
Healthy Mexican Chickpea Salad
Jalapeno Corn Cakes

4.89 from 9 votes

Black Bean Patties

servings: 5 servings (2 patties per serving)

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Prep: 8 minutes minutes

Cook: 30 minutes minutes

Total: 38 minutes minutes

Ingredients

For the black bean patties

▢ 3 tablespoons olive oil, divided
▢ 1/2 cup chopped onion
▢ 1 tablespoon minced garlic
▢ 2 large eggs
▢ 3/4 cup old-fashioned rolled oats
▢ 2 tablespoons red wine vinegar
▢ 1 teaspoon salt
▢ 1/2 teaspoon freshly ground black pepper
▢ 1 large jalapeño pepper seeded, deveined and diced
▢ 1 3/4 cups + 1 tablespoon cooked black beans (you’ll need 2 15-ounce cans of black beans)

For the cilantro yogurt sauce

▢ 3/4 cup plain Greek yogurt
▢ 2 tablespoons lime juice
▢ 2 tablespoons chopped cilantro
▢ 1 pinch salt

Instructions

For the black bean patties

In a large skillet over medium-high heat, add 1 1/2 teaspoons olive oil, onions and garlic. Cook for 3 minutes until onions are translucent and garlic is fragrant. Transfer mixture to a food processor.
Add the eggs, oats, vinegar, salt, black pepper and 1 1/2 cups black beans to the food processor. Pulse until mixture comes together, about 4 to 5 pulses.
Remove blade from food processor and fold in the diced jalapenos and remaining 1/3 cup black beans. Mixture may be slightly loose and wet.
In the same large skillet over medium-high heat, add 1 tablespoon olive oil. Drop in 1/3 cup of mixture into the skillet and press down with a spatula to form a patty. Fit in as many patties as possible in the skillet – I cooked 4 at a time.
Cook each patty about 5 minutes per side, or until patty is golden brown and a nice crust has formed. Remove from pan and repeat instructions to cook the remaining patties. Enjoy with a dollop of cilantro yogurt sauce or eat on a bun as a black bean burger!

For the cilantro yogurt sauce

In a small bowl, add the yogurt, lime juice, cilantro and salt. Mix together and serve with black bean cakes.

Notes

To reheat, place patties in a skillet over medium-high heat and warm for 1 to 2 minutes per side, until hot.

Nutrition Information

Serving: 2patties, Calories: 248kcal (12%), Carbohydrates: 29g (10%), Protein: 13g (26%), Fat: 9g (14%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 76mg (25%), Potassium: 462mg (13%), Fiber: 6g (24%), Sugar: 3g (3%), Vitamin A: 150IU (3%), Vitamin C: 5mg (6%), Calcium: 60mg (6%), Iron: 3.1mg (17%)

Author: Isabel Orozco-Moore

Category: Mexican

Hailey P.
August 6, 2023

Tried this recipe this morning as “breakfast patties.” I will give this recipe 5/5. My only three teeny changes: 1) My husband is not a huge fan of jalapeños, so I had to omit them. 2) I did not have steel cut oats, just the quick oats kind, but it worked just as well. 3) When I cooked my black beans, I seasoned with small amounts of garlic powder, chili powder, cayenne, salt, black pepper.
If you follow the steps, it is quite easy to make these patties. They do seem on the dry side when done, but that’s why you can make the sauce as suggested, or you can drizzle with something else. I realized that the thickened juice left from cooking the black beans may act as a nice “gravy” of sorts. But I enjoyed my breakfast patties as they were and could even eat with a fork and the patty not crumble into a million pieces. If you use them as burger patties, you will add cheese and condiments anyway, so dryness will not be an issue. What I love the most is that (even with my seasoning of the black beans) this recipe does not come out with any overly strong flavor. It’s a good, classic black bean patty taste. However, you can add more seasonings to your preference, or maybe even add bits of corn or chopped bell peppers. In any case, this recipe is wonderful on its own or as a base for adding more flare. I have frozen our extras and I am very happy have learned a simple way to make black bean patties for any of my needs.
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