Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 294.2
  • Total Fat 6.1 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 3.4 g
  • Cholesterol 36.2 mg
  • Sodium 140.1 mg
  • Potassium 747.5 mg
  • Total Carbohydrate 48.3 g
  • Dietary Fiber 13.6 g
  • Sugars 0.8 g
  • Protein 14.2 g
  • Vitamin A 9.4 %
  • Vitamin B-12 1.9 %
  • Vitamin B-6 12.8 %
  • Vitamin C 71.4 %
  • Vitamin D 1.1 %
  • Vitamin E 4.9 %
  • Calcium 10.2 %
  • Copper 18.5 %
  • Folate 55.5 %
  • Iron 22.0 %
  • Magnesium 26.4 %
  • Manganese 41.1 %
  • Niacin 8.5 %
  • Pantothenic Acid 7.4 %
  • Phosphorus 23.1 %
  • Riboflavin 12.2 %
  • Selenium 10.3 %
  • Thiamin 31.7 %
  • Zinc 11.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetarian Black Bean Cakes with Orange-Basil Salsa

View the full Vegetarian Black Bean Cakes with Orange-Basil Salsa Recipe & Instructions
Submitted by: BCJL13

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetarian Black Bean Cakes with Orange-Basil Salsa

152 calories of Beans, black, (0.67 cup)

34 calories of Bread crumbs, dry, grated, plain, (0.08 cup)

29 calories of Oranges, (0.33 large (3-1/16" dia))

20 calories of Olive Oil, (0.17 tbsp)

15 calories of Onions, raw, (0.25 cup, chopped)

13 calories of Olive Oil, (0.33 1tsp)

12 calories of Egg, fresh, whole, raw, (0.17 large)

6 calories of Red Ripe Tomatoes, (0.17 large whole (3" dia))

3 calories of Pepper, black, (0.17 tbsp)

2 calories of Lime Juice, (0.17 lime yields)

1 calories of Garlic, (0.33 cloves)

1 calories of Cumin seed, (0.17 tsp)

1 calories of Celery, raw, (0.17 stalk, medium (7-1/2" - 8" long))

1 calories of Scallions, raw, (0.17 medium (4-1/8" long))

1 calories of Garlic, (0.17 clove)

1 calories of Jalapeno Peppers, (0.17 pepper)

0 calories of Basil, (0.17 tbsp)

0 calories of Salt, (0.17 dash)

0 calories of Salt, (0.17 dash)

Nutrition & Calorie Comments  

FYI Calorie count without salsa is 239.6. Submitted by:

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I added canned green chiles and adobo to the black bean mixture (along with just a touch of cheddar) and used almond meal in place of breadcrumbs to cut the processed carbohydrates. Sooooo yummy served over arugula tossed with a few carmelized shallots and blue cheese! Salsa = great dressing! Submitted by:

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Easy to adapt for vegan and to moisten and reduce fat. Thanks! Submitted by:

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I simplified the salsa... 1 can rotel tomatoes, drained. 1 can mandarin oranges, drained and sections torn in smaller pieces. Didn't use the oil, and w/ the canned tomatoes, didn't need salt. This time I didn't have fresh basil on hand, but did have lots of mint. That was good, too. Submitted by:

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The salsa was amazing - so flavorful. I'll definitely be making the salsa again. I wasn't impressed with the blackbean cakes, though. Pretty dry, even with some added olive oil, and terribly bland. Some extra salt helped, but all around, not worth the effort of making the cakes. Submitted by:

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OMG, this sounds awesome! I love the idea of egg whites, cilantro and Fiber One cereal. Spark People have such great ideas. Submitted by:

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I add cooked barley and cooked quinoa to my bean cakes as a way to get more fiber in- rather than the bread crumbs. You can see my bean burgers on my blog- Lori's Lipsmacking Goodness.
I like your idea for salsa here. I will try this for sure.
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These black bean burgers look yummie! I will have to hurt and try them! If i save this and use it, does Spark automatically log in the calorie count, etc.? Thanks Submitted by:

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These were delicious. Entire family enjoyed them, although I'm the only vegetarian. I added fresh cilantro to the salsa, 1 packet of taco seasoning to the bean mix (omit salt & pepp), and 1/4 cu tomato sauce to the bean mix to keep it moist. Also substituted egg beaters for the eggs (lower cal). Submitted by:

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Just as a shortcut, I used canned diced tomatoes (low sodium) for the salsa. I also added one extra egg white to the bean paste to prevent dryness. It was a hit! I will make this over and over again. Submitted by:

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