Black Bean Cakes With Chipotle Cream

Prep: 15 min., Cook: 25 min., Chill: 1 hr. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.

Yield: Makes 8 servings (serving size: 1 cake and 1 tablespoon cream)

Ingredients

• 1  red bell pepper, diced
• 1/2  cup  sliced green onions
• 1/2  cup  frozen corn kernels, thawed
• 4  garlic cloves, minced
• 6  teaspoons  olive oil, divided
• 2  (15-ounce) cans black beans, rinsed and drained
• 1 1/2  teaspoons  ground cumin
• 1/2  teaspoon  dried crushed red pepper
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 3/4  cup  fine, dry breadcrumbs, divided
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  light mayonnaise
• 1  large egg, beaten
• Chipotle Cream

Preparation

Sauté first 4 ingredients in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Remove from heat; cool slightly.

Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.

Shape black bean mixture into 8 (1/2-inch-thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.

Cook 4 patties in 2 teaspoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 teaspoons oil. Serve with Chipotle Cream.

Nutritional Information

Calories:

169 (33% from fat)

Fat:

6.7g (sat 1.9g,mono 2.5g,poly 0.7g)

Protein:

6.9g

Carbohydrate:

23.4g

Fiber:

5.1g

Cholesterol:

28mg

Iron:

2.1mg

Sodium:

440mg

Calcium:

58mg