Black Bean Cakes With Chipotle Cream

Ingredients

Directions

1. 1

   Black Bean Cakes with Chipotle Cream.

2. 2

   Makes 8 servings. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.

3. 3

   1 red bell pepper, diced.

4. 4

   1/2 cup sliced green onions.

5. 5

   1/2 cup frozen corn kernels, thawed.

6. 6

   4 garlic cloves, minced.

7. 7

   6 teaspoons olive oil, divided.

8. 8

   2 (15 ounce) cans black beans, rinsed and drained.

9. 9

   1 1/2 tsp ground cumin.

10. 10

    1/2 teaspoon dried crushed red pepper.

11. 11

    1/4 teaspoon salt.

12. 12

    1/4 teaspoon pepper.

13. 13

    2/3 cup fine, dry breadcrumbs, divided.

14. 14

    3 Tbsp chopped fresh cilantro.

15. 15

    2 Tbsp light mayonnaise.

16. 16

    1 large egg, beaten.

17. 17

    Chipotle Cream (see recipe below).

18. 18

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

19. 19

    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.

20. 20

    Shape black bean mixture into 8 (1/2" 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.

21. 21

    Cook 4 patties in 2 tsp 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 tsp oil. Serve with Chipotle Cream.

22. 22

    Chipotle Cream.

23. 23

    1/2 cup light sour cream.

24. 24

    2 teaspoons fresh lime juice.

25. 25

    1 teaspoon minced canned chipotle peppers in adobo sauce.

26. 26

    Stir all ingredients together in a small bowl.