A favorite among vegetarians, black bean cakes provide a hearty, earthy and ethnic treat without the calories of a bun. Mildly spicy but with a hint of sweet added by corn, Blue Apron Cafe prepares this smoky plate over a bed of greens. Ideal for any meal of the day, pair this dish with a refreshing glass of sangria for a complementary balance of taste.

Ingredients: 2 cans of 15 oz. black beans drained; 1 cup diced red bell pepper; 1 cup diced small onion; 1 cup diced tomato; ½ cup sweet corn; 1 Tbsp. chopped fresh cilantro; 2 minced garlic cloves; 3 eggs; 1 cup flour; salt and pepper; 1 Tbsp. crushed red pepper flakes; 2 Tbsp. extra-virgin olive oil.

Mix all ingredients together and add salt, pepper and red pepper flakes. On medium heat pour olive oil on a frying pan. Using a soup spoon, stir the mix quickly (each time) before spooning it onto the pan. Carefully drop a spoonful of mix onto the pan. Using a spatula, tap the side of the cake lightly to round off the edges. Cook one side for three minutes, or until brown, then flip to cook the other side. You’ll know it’s ready to be flipped when the cake is firm. Finish cooking the rest of the batch, three to four cakes at a time. Serve with cilantro yogurt sauce or your favorite tahini. Serve over mixed greens or as a great breakfast with a couple of poached eggs.

Blue Apron Cafe, 436 Central Ave., Sarasota, 941-320-1780