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The flavor of the black bean is so simple yet so delicious! Paired with this Mexican coleslaw, you really have a winner. Spicy, smokey, citrus, tons of texture, and ultimately healthy for you!

Jalapeno Black Bean Patties with Mexican Coleslaw [Vegan]

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Serves

4

Ingredients You Need for Jalapeno Black Bean Patties with Mexican Coleslaw [Vegan]

For the Patties:
  • 1 can black beans, rinsed and drained
  • 1/2 jalapeno, de-seeded, rough chopped
  • 1/2 cup diced red onion
  • 2 garlic cloves
  • 1/3 cup oats – pulsed into flour
  • 1/2 teaspoon each of cumin, coriander, and oregano
  • 1 1/2 teaspoons of salt (or to taste)

For the Slaw:

  • 3 cups thinly sliced green cabbage
  • 1 cup shredded carrots
  • 1/2 red pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 2 ears corn – charred on grill
  • 1/3 cup pumpkin seeds
  • 1/4 cup chopped cilantro
  • 1/2 cup vegan mayo
  • 2-3 tablespoons chipotle adobo sauce (from a can)
  • 1/4 teaspoon cumin and chili powder
  • juice of 1/2 lime
  • salt and pepper to taste

How to Prepare Jalapeno Black Bean Patties with Mexican Coleslaw [Vegan]

  1. Make the dressing: mix the mayo, chipotle adobo sauce, spices, lime, and salt and pepper in a bowl. You can add a tablespoon of water if you want to dilute. Mix well and set aside
  2. In a large bowl, combine the cabbage, carrots, red pepper, onion, corn, pumpkin seeds, and cilantro. Top with dressing and mix well! Adjust seasoning as needed.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Kristen Genton

    See My Recipes

    Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven different countries has shaped her taste buds to be anything but ordinary as she creates wholesome, healthy, and flavorful recipes. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant-based lifestyle and wants to share her creations with the world.

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