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Sweet Potato Black Bean Cakes with Poblano Tinga & Avocado
2 Serving Dinner

Sweet Potato Black Bean Cakes

with Poblano Tinga & Avocado

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
620
FAT
21g
CARBOHYDRATES
86g
PROTEIN
22g

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INGREDIENTS

  1. 1 sweet potato
  2. 13.4 oz black beans
  3. 1 yellow onion
  4. 2 garlic cloves
  5. 1 poblano pepper
  6. 1 oz chipotle pepper in adobo
  7. 1 avocado
  8. 2 scallions
  9. 1 lime
  10. 1 tsp ground cumin
  11. 1 tsp dried oregano
  12. 2 tbsp tomato powder
  13. ¼ cup vegan sour cream
  14. vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
Tools: Large nonstick skillet, Medium saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
620
FAT
21g
CARBOHYDRATES
86g
PROTEIN
22g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel sweet potato and dice into 1 inch cubes. Drain and rinse the black beans. Peel and dice the onion. Peel and slice the garlic. Trim, deseed, and dice the poblano pepper. Chop the chipotle pepper in adobo. Halve the avocado, remove pit and thinly slice flesh. Slice the scallions. Zest and halve the lime, juice one half, and cut the other half into wedges.

2
Roast the vegetables

Add diced sweet potato, just half the diced onion, cumin, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast in the oven until sweet potatoes are completely soft and onion is translucent, 18 to 20 minutes.

3
Start the poblano tinga

Heat 1 tsp vegetable oil in a medium saucepan over medium high heat. Add remaining diced onion, sliced garlic, diced poblano, oregano, and a pinch of salt and pepper, and cook until vegetables are soft, 8 to 10 minutes. Add chopped chipotle pepper in adobo, tomato powder, and 1 cup water. Bring to a gentle boil, turn down to a simmer and cook until the poblano tinga has thickened slightly, 4 to 6 minutes. TIP: If you are sensitive to spice, add less chipotle pepper in adobo.

4
Make the cakes

Add roasted sweet potato and onion, black beans, and a pinch of salt to a medium bowl, and stir to combine. Let cool for 5 minutes, and use your hands to mash the mixture until it holds together, 30 to 45 seconds. Divide mixture into quarters and form into cakes about 2 inches thick. TIP: You can do this step in a food processor if you prefer, pulsing 8 to 10 times.

5
Cook the cakes

Heat 2 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add sweet potato black bean cakes and cook until crisp and heated through, 3 to 5 minutes per side.

6
Serve

Combine lime zest, lime juice, and sour cream in a small bowl, and mix to combine the lime crema. Divide the poblano tinga between plates. Drizzle with lime crema. Top with sweet potato black bean cakes. Add sliced avocado and sprinkle with sliced scallion. Serve with lime wedges. Enjoy!

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