About the Dish

  • Bell Pepper

    Bell Pepper

  • Zucchini


  • Cotija Cheese

    Cotija Cheese

  • Cilantro


  • Onion


  • Black Beans

    Black Beans

  • Ground Cumin

    Ground Cumin

  • All Purpose Flour

    All Purpose Flour

  • Sour Cream

    Sour Cream


Please read entire recipe card before beginning.
Turn oven to broil setting and make sure one of the racks is closest to the broiler element.
Wash and place both peppers on a baking sheet and place in the oven. Cook for 4-5 minutes then turn the peppers over so that the chard side is down, cook for another 4-5 minutes. The peppers are done when they are black or close to black all over, set them aside.
Wash, cut the zucchini in half lengthwise and thinly slice. Place the zucchini in a medium size mixing bowl and mix in a healthy pinch of kosher salt. Trim and chop the green onions, keep the whites and greens separate.
Peel, half and grate the onion. Mince the garlic. Place the black beans in a mixing bowl and with the back of a fork or a potato masher crush the black beans into a paste. This will require a little elbow grease and the goal is to have no whole black beans left in the bowl. Whisk the egg and then add it along with the onion, garlic, ½ teaspoon PeachDish salt, cumin, flour, and ground red pepper to the black beans. Mix together to thoroughly combine. The mixture should be the similar in consistency to a thick pancake batter.
Remove seeds and burnt skin from both peppers then thinly slice them. Drain any liquid that has accumulated in the bowl of zucchini. Add sliced peppers, cotija, olive oil, cilantro and a pinch of black pepper to the bowl of zucchini and mix thoroughly.
Heat a large sauté pan (preferably non-stick) over medium heat and add the cooking oil. When the oil is shimmering add the black bean cakes to the pan, by scooping ¼ cup of the mixture at a time into the pan, and cook for at least 3-4 minutes then flip. Make sure the first side is browned, and set before attempting to flip. Cook for another 2-3 minutes on the second side, then from pan. Add the green onion whites to the pan, and cook while stirring for 1 minute, add the greens and continue to cook while stirring for 1 minute more, season with a pinch of peach dish salt, and remove from pan.
Top the cakes with sour cream, and serve with the salad on side. Enjoy!