Black Bean Cakes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons vegetable broth or 2 tablespoons water or 2 tablespoons chicken broth
• 1 tablespoon chorizo sausage, finely diced (optional)
• 1 teaspoon oil (omit if using sausage)
• 1/3 cup onion, small diced
• 1/4 cup red pepper, small diced
• 2 garlic cloves, finely minced
• 1/2 teaspoon jalapeno, finely diced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 egg
• 1/4 cup cornmeal
• 2 tablespoons cornmeal
• 1/2 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 1/2 tablespoons plain nonfat yogurt
• 1 1/2 tablespoons low-fat sour cream
• 1/2 cup salsa (chose mild, medium or hot according to your tastes)

Recipe

• 1 place half the rinsed beans in a blender or food processor with the broth and puree into a paste. add more liquid if needed. mix together the bean paste with the reserved whole beans in a mixing bowl.
• 2 in a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. add the cumin and chili powder and continue to cook another minute. remove from heat and let cool a bit.
• 3 combine the sauteed vegetables with the beans. add the egg , cornmeal, lime juice, cilantro. let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
• 4 form the mix into eight equal sized cakes.
• 5 spray a non-stick skillet over medium high heat with cooking spray. add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
• 6 combine the salsa with the yogurt and sour cream.
• 7 serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.