Black Bean and Corn Cakes with Zesty Lime Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Corn Cakes with Zesty Lime Crema

YOUR SOLIN GENERATED RECIPE

Black Bean and Corn Cakes with Zesty Lime Crema

Enjoy these savory black bean and corn cakes, perfectly spiced and lightly pan-cooked until golden. Paired with a fresh and tangy lime crema, every bite offers a delightful mix of textures and flavors – a hearty yet vibrant meal that satisfies both taste and nutrition.

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NUTRITION

555kcal
Protein
36.1g
Fat
21.6g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (cooked)

1/2 cup Corn Kernels

2 Large Eggs

2 tbsp Rolled Oats

1/4 cup Shredded Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

Juice of 1 Lime

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Cilantro (chopped)

Spices (Cumin, Salt, Pepper) to taste

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PREPARATION

  • 1

    In a medium bowl, mash the black beans slightly with a fork, leaving some whole for texture.

  • 2

    Stir in the corn kernels, diced red bell pepper, diced red onion, and rolled oats.

  • 3

    Beat the eggs and add to the mixture along with the shredded cheddar cheese. Season with cumin, salt, and pepper.

  • 4

    Combine all ingredients well until a consistent mixture forms.

  • 5

    Form the mixture into small cakes (about 4-5 cakes) and set aside.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil.

  • 7

    Cook the cakes in batches for 3-4 minutes per side, or until golden and set.

  • 8

    For the zesty lime crema, mix the nonfat Greek yogurt with the lime juice and chopped cilantro in a small bowl. Adjust seasoning as needed.

  • 9

    Serve the warm cakes topped with a generous drizzle of the lime crema.

Black Bean and Corn Cakes with Zesty Lime Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Corn Cakes with Zesty Lime Crema

YOUR SOLIN GENERATED RECIPE

Black Bean and Corn Cakes with Zesty Lime Crema

Enjoy these savory black bean and corn cakes, perfectly spiced and lightly pan-cooked until golden. Paired with a fresh and tangy lime crema, every bite offers a delightful mix of textures and flavors – a hearty yet vibrant meal that satisfies both taste and nutrition.

NUTRITION

555kcal
Protein
36.1g
Fat
21.6g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (cooked)

1/2 cup Corn Kernels

2 Large Eggs

2 tbsp Rolled Oats

1/4 cup Shredded Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

Juice of 1 Lime

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Cilantro (chopped)

Spices (Cumin, Salt, Pepper) to taste

PREPARATION

  • 1

    In a medium bowl, mash the black beans slightly with a fork, leaving some whole for texture.

  • 2

    Stir in the corn kernels, diced red bell pepper, diced red onion, and rolled oats.

  • 3

    Beat the eggs and add to the mixture along with the shredded cheddar cheese. Season with cumin, salt, and pepper.

  • 4

    Combine all ingredients well until a consistent mixture forms.

  • 5

    Form the mixture into small cakes (about 4-5 cakes) and set aside.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil.

  • 7

    Cook the cakes in batches for 3-4 minutes per side, or until golden and set.

  • 8

    For the zesty lime crema, mix the nonfat Greek yogurt with the lime juice and chopped cilantro in a small bowl. Adjust seasoning as needed.

  • 9

    Serve the warm cakes topped with a generous drizzle of the lime crema.