Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can black beans , drained and rinsed

  2. 2 tablespoons vegetable broth or 2 tablespoons water or 2 tablespoons chicken broth

  3. 1 tablespoon chorizo sausage , finely diced

  4. 1 teaspoon oil (omit if using sausage)

  5. 1/3 cup onion , small diced

  6. 1/4 cup red pepper, small diced

  7. 2 garlic cloves , finely minced

  8. 1/2 teaspoon jalapeno, finely diced

  9. 1/2 teaspoon cumin

  10. 1/4 teaspoon chili powder

  11. 1 egg white

  12. 1/4 cup cornmeal

  13. 2 tablespoons cornmeal

  14. 1/2 tablespoon lime juice

  15. 1 tablespoon cilantro , chopped

  16. 1 1/2 tablespoons plain nonfat yogurt

  17. 1 1/2 tablespoons low-fat sour cream

  18. 1/2 cup salsa (chose mild, medium or hot according to your tastes)

Instructions Jump to Ingredients ↑

  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 white, 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.


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