Black Bean and Corn Cakes

These black bean and corn cakes are easy to prep and make for a fiber and protein packed meal for littles!

I’m pretty sure I got a nasty dm about this recipe when I shared it on my stories that it looked like sh*t. Well, my picky toddler ate it happily, so I don’t really care how it looks 😂

ALLERGENS

This recipe has eggs, dairy, and wheat. The dairy/wheat comes from the breadcrumbs, so feel free to use a gf/df version.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

To reheat I would either thaw in the fridge overnight then toast/air fry, or just toast/air fry from frozen.

TOOLS USED/RECOMMENDED

Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

More easy and delicious recipes for your little one found here!

Black Bean and Corn Cakes

Fiber packed little cakes that makes for an easy toddler meal!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Servings: 12

Ingredients

• 1 can of black beans drained and rinsed
• 1 can of corn drained
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste

Instructions

• Preheat your oven to 400 and prep your mini muffin tray
• Add beans to a mixing bowl and give a slight mash (doesn't need to be much!)
• Add the remaining ingredients to your bowl and mix thoroughly until the batter comes together
• Using your cooking scoop, scoop 1.5-2 tbsp of the mixture into each muffin well
• Press mixture/flatten each muffin
• Bake for 20 minutes until the edges are crispy
• Let cook slightly, then serve!

Please give these a try and report back if your toddler approves!

This post was all about my black bean and corn cakes recipe.