Crispy Black Bean and Cheese Stuffed Corn Cakes

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

Crispy Black Bean and Cheese Stuffed Corn Cakes

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Cheese Stuffed Corn Cakes

Enjoy these savory and crispy corn cakes packed with hearty black beans, fluffy eggs, and melty cheese. They're spiced with cumin and chili powder for a warming kick, with each bite delivering a balanced blend of textures—from crunchy exterior to rich, flavorful filling. Perfectly portioned to meet your daily protein and calorie goals, they're a versatile meal for any time of day.

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NUTRITION

892kcal
Protein
52.7g
Fat
29.5g
Carbs
98.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked black beans

3 large eggs

3/4 cup shredded low-fat cheddar cheese

1/3 cup cornmeal

2 tbsp finely chopped onion

1 tsp ground cumin

1 tsp chili powder

Pinch of salt

Pinch of black pepper

1 tsp olive oil (for greasing)

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PREPARATION

  • 1

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

  • 2

    Whisk together the eggs in a separate bowl until well blended. Add the eggs, shredded cheese, cornmeal, finely chopped onion, ground cumin, chili powder, salt, and black pepper into the black beans. Stir until the mixture is uniform.

  • 3

    Let the batter rest for 5 minutes so the cornmeal can absorb moisture and thicken the mixture.

  • 4

    Lightly grease a non-stick skillet with olive oil over medium heat.

  • 5

    Scoop about 1/3 cup of the batter for each cake and form patties on the skillet, flattening them slightly.

  • 6

    Cook the corn cakes for about 4-5 minutes on one side until they are golden and crispy, then carefully flip and cook the other side for another 4-5 minutes.

  • 7

    Once both sides are crispy and the interior is set, remove the cakes from the skillet.

  • 8

    Serve warm, optionally paired with a fresh salsa, avocado slices, or a dollop of Greek yogurt.

Crispy Black Bean and Cheese Stuffed Corn Cakes

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

Crispy Black Bean and Cheese Stuffed Corn Cakes

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Cheese Stuffed Corn Cakes

Enjoy these savory and crispy corn cakes packed with hearty black beans, fluffy eggs, and melty cheese. They're spiced with cumin and chili powder for a warming kick, with each bite delivering a balanced blend of textures—from crunchy exterior to rich, flavorful filling. Perfectly portioned to meet your daily protein and calorie goals, they're a versatile meal for any time of day.

NUTRITION

892kcal
Protein
52.7g
Fat
29.5g
Carbs
98.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked black beans

3 large eggs

3/4 cup shredded low-fat cheddar cheese

1/3 cup cornmeal

2 tbsp finely chopped onion

1 tsp ground cumin

1 tsp chili powder

Pinch of salt

Pinch of black pepper

1 tsp olive oil (for greasing)

PREPARATION

  • 1

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

  • 2

    Whisk together the eggs in a separate bowl until well blended. Add the eggs, shredded cheese, cornmeal, finely chopped onion, ground cumin, chili powder, salt, and black pepper into the black beans. Stir until the mixture is uniform.

  • 3

    Let the batter rest for 5 minutes so the cornmeal can absorb moisture and thicken the mixture.

  • 4

    Lightly grease a non-stick skillet with olive oil over medium heat.

  • 5

    Scoop about 1/3 cup of the batter for each cake and form patties on the skillet, flattening them slightly.

  • 6

    Cook the corn cakes for about 4-5 minutes on one side until they are golden and crispy, then carefully flip and cook the other side for another 4-5 minutes.

  • 7

    Once both sides are crispy and the interior is set, remove the cakes from the skillet.

  • 8

    Serve warm, optionally paired with a fresh salsa, avocado slices, or a dollop of Greek yogurt.