Vegetarian
Corn and Black Bean Cakes
Spanish Rice
Ingredients
- 2 (15-oz) cans black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed and drained
- 1¼ cups panko breadcrumbs
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (8-oz) carton vegan sour cream
Instructions
- Mash beans in a bowl with a potato masher until smooth. Stir in corn, breadcrumbs, eggs, onions, garlic, salt, and pepper; shape into 12 (2-inch) patties.
- Cook patties, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium heat 5 minutes per side or until browned and thoroughly heated. Serve with sour cream.
Side Dish Ingredients
- 2 (5.25-oz) boxes vegan Spanish rice
Side Dish Instructions
- Prepare rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
332
|
177
|
509
|
| Fat (g) | 13 | 38 | 51 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 49 | 39 | 88 |
| Fiber (g) | 11 | 5 | 16 |
| Sodium (mg) | 628 | 583 | 1211 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 1 | 2 | 3 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
