Black Bean Patties with Corn Salsa & Avocado Cream

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Black Bean Patties are filled with fragrant spices and are serving with a cool avocado cream sauce and a tasty corn salsa.

A plate with black bean patties and corn salsa on it.

We try to eat a vegetarian entree at least once or twice a week.  I make a lot of tofu dishes like this Korean BBQ Tofu and Crispy Fried Tofu with Dipping Sauce but sometimes I want to make something a little different.

A few years ago I entered a content and won with my Black Bean Burgers.   I was surprised because I had only made them a few times and was still tweaking the recipe.  Black bean burgers are really filling for a vegetarian entree so I decided to make them in another way.

I first started making these black bean patties a few summers ago. As a teacher I have off in the summer so I always have more time to experiment with food and cook.

The only problem with cooking in the summer is it gets so hot in our house when I cook.  I’m always trying to find dinners that don’t go in the oven or have components that I can make early in the morning then serve at dinner time.

Ingredients for making Black Bean patties.


  • canned black beans (you can use dried but it’s a much longer process)
  • roasted red peppers (you can buy these or roast them yourself)
  • egg
  • oregano (or Italian seasoning can be substituted in a pinch)
  • cumin (this adds a lot of flavor to the bean patties)
  • garlic cloves (you can use already chopped buy freshly chopped adds more flavor)
  • breadcrumbs (canned or make your own in the food processor)
  • salt
  • black pepper
  • roasted corn (roast your own fresh corn or buy fire roasted canned corn)
  • tomato (a medium sized tomato or several cherry tomatoes will work)
  • lime juice (fresh is preferred but bottled is fine too)
  • jalapeno (fresh or jarred-I preferred jarred because I get the mild ones)
  • avocado (make sure it’s ripe and ready to go)
  • sour cream (I use light but you can use full fat or even substitute Greek yogurt)

I know, the ingredients list look pretty long.  Don’t let that scare you.  Some of the ingredients are for the corn relish, some are for the avocado crema, and some are for the black bean patties.

You can make everything at one time or make some ahead of time and make the rest later on.

Can I make black bean patties ahead of time?

You can make the black bean patty mixture up to 24 hours ahead of time and refrigerate until ready to cook.  The corn salsa can also be made up to 24 hours ahead of time and then refrigerated.  The avocado crema can be made 12 hours in advance.  I generally make the corn relish and avocado crema in the morning.  Then make the black bean patty mixture once I get home from work then I refrigerate it until dinner time.

A container of black beans.

To Make the Black Bean patties:

To make the black bean patties place 1 can of black beans, 1 roasted red pepper, egg, garlic, cumin, and oregano into a food processor.  Pulse until the mixture is almost smooth.

Dice the remaining roasted red pepper.  Add the red pepper and other can of black beans to the mixture and mix with a spoon.  Sprinkle with salt and pepper.

How do I roast a pepper?

Before I get into that know that you can roast any color bell pepper.  I prefer red but this time around I only had green peppers.  To roast them preheat the oven to 450 degrees.  Line a baking sheet with foil.  Place the peppers on the baking sheet and drizzle with olive oil.  Bake for 30-40 minutes, turning occasionally, until the peppers are blistered and charred.

Stir in the breadcrumbs a few tablespoons at a time until you are able to handle the black bean mixture.   Roll into a ball and place in the refrigerator for at least one hour.

To Make the Corn Salsa:

Heat the vegetable oil in a medium sized pan over medium high heat.  Add the corn and stir occasionally for 2-3 minutes.  Continue to saute until the corn has golden brown spots. 

Add the garlic and jalapeno and heat for an additional minute.  Remove from heat and place in a bowl.  Add the tomato, lime juice, salt, and pepper.  Mix to combine then refrigerator until ready to use.

A container of corn and tomato salsa.

To make the avocado Cream:

Place all avocado cream ingredients in a food processor.  Blend until smooth and then place in the refrigerator.

To finish making the black bean patties heat a tablespoon of olive oil in a large skillet over medium heat.  Shape the black bean mixture into patties and add to the pan.  Cook for 6-8 minutes, flipping halfway through. 

Serve with a few tablespoons of corn salsa and a drizzle of the avocado cream on top.  I generally also serve it with a side of rice.

How do I store the leftover black bean patties?

Store in an air tight container in the refrigerator for up to 4 days.  To reheat you can pan fry them for 2 minutes per side, microwave for 45 seconds, or put in the air fryer for 5 minutes. 

These black bean patties are delicious.  They are packed with a ton of flavor and are quick to pan fry.  The corn salsa is light and flavorful and the avocado cream adds a creamy element to the dish.

It’s a light meal that’s perfect for summer.  In addition to the amazing flavor combination, this dish is beautiful as well.

Pin Image:   Text title, a plate with a black bean patty and corn salsa on it.

What else can I make with these black bean patties?

  • Make the patties thicker and put them on hamburger buns for a vegetarian burger.
  • Cut the patties in half and serve in a wrap with other veggies.
  • Put on top of a salad for a hearty vegetarian protein. 

If you’ve tried my Black Bean Patties or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A plate with a black bean patty topped with avocado cream sauce.

Black Bean Patties

Black Bean Patties are filled with fragrant spices.
5 from 18 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 -10 patties
Author: Hezzi-D


For the patties:

  • 2 15 oz. cans black beans, drained and rinsed, divided
  • 2 roasted red bell peppers divided
  • 1 egg
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 garlic cloves minced
  • 2/3 c. breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Olive oil

For the corn salsa:

  • 2 teaspoons vegetable oil
  • 2 c. roasted corn
  • 3 garlic cloves minced
  • 1 jalapeno minced
  • 1 tomato seeded and diced
  • 1 Tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the avocado cream:

  • 1 avocado pitted and cut into pieces
  • 1/2 c. light sour cream
  • 1 Tablespoon lime juice
  • 2 garlic cloves minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Place 1 can of black beans, 1 chopped roasted red pepper, egg, oregano, cumin, and garlic in a food processor. Pulse until almost smooth.
  • Dice the remaining red pepper. In a bowl, lightly mash the remaining can of black beans.  Add the diced red pepper and the mixture from the food processor to the black beans. Sprinkle with salt and pepper and mix to combine.
  • Stir in the breadcrumbs a few tablespoons at a time until the mixture becomes firm enough to roll into a ball. Place the mixture in the fridge for 30 minutes.
  • Meanwhile, heat the vegetable oil in a pan over medium-high heat. Stir in the corn and heat for 2-3 minutes before stirring. Continue to saute until lightly browned.
  • Stir in the garlic and jalapeno and heat for 1 minute.  Remove from heat and place the mixture in a bowl. Add in the tomato, lime juice, salt, and peppers.  Refrigerate until ready to use.
  • To make the avocado cream place all the ingredients in a food processor and blend until smooth.  Place the mixture in the refrigerator until ready to use.
  • After refrigerating, remove the black bean mixture from the refrigerator and form into patties.  Heat a large skillet with a few teaspoons of olive oil over medium heat.
  • Add the patties in batches and cook for 6 to 8 minutes, flipping halfway through.
  • To plate the meal place two black bean patties on a plate.  Pile corn salsa on the side.  Put the avocado cream in a zip top bag and pipe on top of the black bean patties.


Recipe adapted from Elly Say Opa!
A plate with a black bean patty topped with avocado cream sauce.


5 from 18 votes (17 ratings without comment)

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