Southwestern Grits and Black Bean Cakes (veggie burgers)

Hands on Time: 10-12 minutes
Baking Time: 3-5 minutes
Total Time: 20 minutes
Yield: 12-15 cakes

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Rating: 5.0/5 (1 vote cast)

Makes a delicious lunch or dinner cake entree and a great way to use up leftover grits! Add a little lettuce and tomato and you have some super healthy veggie burgers!


  • 1/4 cup WEM Grits, cooked*
  • 2 tablespoons WEM Cornmeal
  • 1/4 cup WEM All-Purpose Flour
  • 2/3 cup shredded cheddar cheese (low or nonfat is fine)
  • 1/2 cup black beans, mashed
  • 1/4 cup salsa
  • 1/4 teaspoon chili powder
  • 2 tablespoons minced onion

* To make 1/4 cup cooked grits:

  • In a small saucepan bring 1/8 cup grits, 1/2 cup water and a pinch of salt to a boil. Lower heat and simmer 10-12 minutes, stirring often, until tender.
  • Micro-wave method: In micro-wave bowl stir 1/8 cup grits, pinch of salt and 3/4 cup water together. Heat on high for 3 minutes. Stop, stir and heat in 2 minute increments, stirring after each, until tender.


  1. Mash black beans and mince onion.
  2. In medium size bowl, combine all ingredients.
  3. Coat a griddle or large skillet with cooking spray and heat on medium.
  4. Drop batter by tablespoonfuls onto griddle.
  5. Cook until browned and then flip to cook second side.
  6. Serve hot.

Recipe Tips and Tricks

For veggie burgers, make slightly larger cakes and serve them on a whole wheat bun with shredded lettuce, tomatoes, and your other favorite “burger” toppings.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
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