Why You’ll Love This Recipe
You’ll adore this recipe because it balances textures and tastes: crispy bean cakes, silky yolk, buttery avocado, and juicy tomato. It’s a satisfying, wholesome meal that’s easy to adapt (vegetarian, gluten‑free, extra spice). You can prep the bean cakes ahead so mornings feel effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Black Bean Cakes
- Cooked black beans (canned, drained & rinsed, or home‑cooked)
- Onion, finely chopped
- Garlic, minced
- Jalapeño or chili pepper, finely diced (optional, for heat)
- Ground cumin
- Chili powder
- Salt and pepper
- Fresh cilantro or parsley, chopped
- Egg (one)
- Breadcrumbs or gluten‑free oat flour / chickpea flour as binder
- Olive oil or cooking oil (for frying)
For Assembly / Toppings
- Eggs (one per serving, fried, poached, or soft‑cooked)
- Avocado, sliced or mashed
- Fresh tomato, sliced or diced
- Lime wedges
- Fresh herbs or microgreens (optional)
- Hot sauce or salsa (optional)
Directions
- Make the bean cake mixture:
In a bowl, mash most of the black beans with a fork or potato masher, leaving some whole for texture. Stir in chopped onion, garlic, jalapeño (if using), spices (cumin, chili powder), salt, pepper, cilantro. Add the binder (breadcrumbs or flour) and the egg. Mix until it holds together when pressed; if too wet, add more binder; if too dry, add a splash of water or an extra bean. - Form the cakes:
Divide the mixture into individual portions (e.g. 4–6 cakes) and shape into patties about ½‑inch thick. Place them on a plate or tray. - Cook the cakes:
Heat a skillet over medium heat and add oil to coat. When hot, add the bean cakes. Cook for about 3–4 minutes per side (depending on thickness) until golden and crisp on both sides. Use gentle flipping so they don’t crumble. Drain briefly on paper towels, if needed. - Prepare the eggs:
While the bean cakes are cooking (or just before finishing), cook the eggs to your preference: fried sunny‑side up, over easy, or poached. Season lightly with salt and pepper. - Assemble the plates:
Place each bean cake on a plate. Top with avocado slices or a smear of mashed avocado. Then place the egg on top (or alongside). Add tomato slices or dice, and finish with fresh herbs, a squeeze of lime, and optional hot sauce or salsa. - Serve immediately:
Serve while the cake is crispy and the egg is warm, so textures and flavors are at their best.
Servings and timing
Makes about 4 servings (one cake + one egg + toppings per person)
Total time: ~30 minutes (10 minutes prep + 10 minutes cooking cakes + 5 minutes eggs & assembly + buffer)
Storage/Reheating
- Storage: Store leftover bean cakes (cooked) in an airtight container in the refrigerator for up to 2 days. Keep toppings (avocado, tomato) separate.
- Reheating: Reheat cakes in a skillet over medium heat or in a toaster oven until warmed and crisp again (about 5 minutes). Reheat eggs fresh or substitute with fresh eggs.
Variations
- Vegan version: Omit the egg in the bean cake; use a flax egg or aquafaba as binder. Skip the egg topping or use tofu scramble.
- Spice it up: Increase jalapeño, add chipotle in adobo, or add cayenne to the mix.
- Cheesy addition: Fold in a bit of shredded cheese (cheddar, pepper jack, or queso fresco) into the bean cakes.
- Different beans: Use pinto beans, kidney beans, or a bean‑mix in place of black beans.
- Extra vegetables: Add grated zucchini, corn kernels, or bell pepper to the batter.
- Gluten‑free: Use gluten‑free breadcrumbs or oat flour instead of regular breadcrumbs.
- Green sauce topping: Serve with a cilantro lime crema or green salsa in place of plain toppings.
FAQs
What kind of beans should I use?
Canned black beans (rinsed and drained) are convenient and work well. Homemade black beans also work if well cooked and drained.
Can I make the bean cakes ahead?
Yes. You can mix and shape the cakes ahead (even a day before) and refrigerate covered. Cook them just before serving for best texture.
Why are my bean cakes falling apart?
Likely because the batter was too wet or lacked enough binder. Add more breadcrumbs or flour, or press them firmly before cooking.
Can I bake the cakes instead of frying?
Yes. Bake at 400 °F (200 °C) on a greased or lined baking sheet for about 15–20 minutes, flipping halfway, until golden and crisp.
Is this dish high in protein?
Yes — between the beans and the egg, you get a solid protein boost. Adding avocado and other vegetables provides healthy fats and fiber too.
How ripe should the avocado be?
Choose avocados just ripe enough to slice or mash but not overly soft. Overripe avocado may become mushy under the cake.
Can I swap the egg topping?
Yes. You can replace it with a poached egg, a soft tofu slab (for vegan), or skip the egg and serve just the cake with toppings.
How to adjust for milder flavor?
Skip the jalapeño or chili pepper, reduce spices, or omit hot sauce. Use mild salsa on top.
Can I freeze the bean cakes?
You can freeze the uncooked (shaped) cakes individually on a tray, then transfer to freezer bags. Cook from frozen, adding a bit more time. The cooked cakes freeze less well (texture softens) but can be frozen in a pinch.
Conclusion
Spicy Black Bean Cakes with Egg, Avocado, and Tomato make a flavorful, balanced breakfast (or brunch) option that’s filling yet fresh. The crisp cakes, creamy avocado, and warm egg combine into a satisfying dish you can easily customize. Let me know if you’d like the full recipe card with exact measurements — I’ll be happy to send!
PrintSpicy Black Bean Cakes with Egg, Avocado, and Tomato
A savory and satisfying breakfast or brunch dish featuring crispy black bean cakes topped with fried or poached eggs, creamy avocado, and fresh tomato. A flavorful, protein-rich meal that’s easy to prep ahead and customize.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 small jalapeño or chili pepper, finely diced (optional)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp chopped fresh cilantro or parsley
- 1 large egg (for binding)
- 1/3 cup breadcrumbs or gluten-free oat/chickpea flour
- 2 tbsp olive oil or cooking oil (for frying)
- 4 eggs (for serving, fried or poached)
- 1 avocado, sliced or mashed
- 1 medium tomato, sliced or diced
- Lime wedges, for serving
- Fresh herbs or microgreens (optional)
- Hot sauce or salsa (optional)
Instructions
- In a mixing bowl, mash most of the black beans with a fork or masher, leaving some whole for texture.
- Stir in onion, garlic, jalapeño (if using), cumin, chili powder, salt, pepper, and cilantro.
- Add breadcrumbs and egg, and mix until combined. If too wet, add more breadcrumbs; if too dry, a splash of water or more beans.
- Form mixture into 4–6 patties about 1/2-inch thick and place on a plate.
- Heat oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crisp. Drain briefly on paper towels if needed.
- While patties cook, fry or poach eggs to desired doneness. Season with salt and pepper.
- To serve, place each bean cake on a plate. Top with avocado and an egg. Add tomato slices, a squeeze of lime, and optional herbs or hot sauce.
- Serve immediately while warm and crispy.
Notes
- Mix and shape bean cakes ahead; store uncooked in the fridge for 1 day.
- Reheat cooked cakes in a skillet to restore crispiness.
- To make vegan, use a flax egg and skip the fried egg topping.
- Bean cakes can be baked at 400°F for 15–20 minutes, flipping halfway.
- Freeze shaped, uncooked patties for quick future meals.
Nutrition
- Serving Size: 1 bean cake with egg and toppings
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 185mg
