Black Bean Patties with Mango Salsa




2 (15-ounce) cans reduced sodium black beans, rinsed and drained

½ cup finely chopped fresh cilantro

½ cup (2 ounces) shredded Monterey Jack cheese

¼ cup panko (Japanese breadcrumbs)

2 teaspoons ground cumin

1 teaspoon dried oregano

2 large egg whites

Cooking spray or parchment paper



¼ cup finely chopped fresh cilantro

1 medium mango, peeled and chopped

1 avocado, peeled and chopped

1 ½ Tablespoons lime juice (about 1 lime)

1 garlic clove, minced



  1. Preheat oven to 350◦.

  2. Place black beans in a medium bowl; mash with a fork. Stir in ½ cup finely chopped cilantro and the next 5 ingredients (through egg whites).

  3. Shape the bean mixture into 6 patties (½-inch-thick). Arrange patties on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 350◦ for 20 minutes.

  4. Combine remaining ¼ cup cilantro, mango, and the next 3 ingredients (through minced garlic) in a medium bowl.

  5. Serve a patty with 1/3 cup salsa.


Yield: 6 servings


Nutrition facts: Calories 250, Fat 8 g, Saturated fat 3 g, Monounsaturated fat 4 g, Polyunsaturated fat 1 g, Protein 13 g, Carbohydrate 37 g, Fiber 10 g, Cholesterol 8 mg, Iron 4 mg, Sodium 348 mg

Photos by Zack Layman