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Black Bean Balls + Avocado-Cilantro Cream

These protein-packed vegan black bean balls are served with a mayo-like avocado-cilantro cream!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entrée
Cuisine: Mexican
Keyword: gluten-free, vegan
Servings: 20 black bean balls
Author: Ashley


  • 1 (15-ounce) can can black beans, drained and rinsed
  • 2 tablespoons chia seeds
  • ½ cup plus 2 tablespoons water
  • 1 to 1 ½ cups oat flour*
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • dash cayenne pepper
  • 1 clove garlic, finely minced
  • ½ red onion, finely diced
  • ¼ cup chopped cilantro
  • ¼ cup fresh lime juice
  • ½ cup rolled oats
  • Cooking spray, as needed
  • 2 ripe avocados, pitted and peeled
  • ½ cup loosely packed cilantro
  • ¼ cup lime juice
  • ½ teaspoon sea salt


  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Add the black beans, chia seeds, water, 1 ¼ cups oat flour, chili powder, coriander, paprika, salt, and cayenne to a food processor. Process until a thick paste forms. Transfer mixture to a large mixing bowl. Stir in additional ¼ cup oat flour if needed.
  • Stir in the garlic, red onion, cilantro, oats, and lime juice.
  • Spray your hands with cooking spray (so that the mixture doesn't become a sticky mess on your hands) and begin rolling the mixture into balls, 2 tablespoons at a time. Drop each ball on baking sheet and repeat. You may need to re-spray your hands with cooking spray throughout the rolling process. You should have 20 to 25 black bean balls when you're finished.
  • Bake the black bean balls for 20-25 minutes or until just barely turning golden.
  • While the black bean balls are cooking, make the avocado-cilantro cream by adding the avocados, cilantro, lime juice, and sea salt to a food processor. Process for 2-3 minutes or until completely smooth. The consistency will be similar to mayonnaise.
  • Serve the black beans balls over a smear of the avocado cream or dollop it on top.


* The amount of oat flour you need will depend on whether you're using store-bought or homemade. Store-bought tends to be finer and will soak up more moisture, whereas homemade is a bit coarser and absorbs less moisture. If you're using store-bought, use less flour (1 cup to 1 ¼ cups), if you're using homemade, use more flour (1 ¼ cups to 1 ½ cups).