Black Bean Cakes With Chipotle Cream
I made this for dinner the other night and it was delicious! i got it out of southern living's great light recipe section.
Steps
Black bean cakes with chipotle cream.
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.
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 cans black beans , rinsed and drained.
1 1 / 2 tsp ground cumin.
1 / 2 teaspoon dried crushed red pepper.
1 / 4 teaspoon salt.
1 / 4 teaspoon pepper.
2 / 3 cup fine , dry breadcrumbs , divided.
3 tbsp chopped fresh cilantro.
2 tbsp light mayonnaise.
1 large egg , beaten.
Chipotle cream.
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.
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 e.
Ingredients
red bell pepper, green onion, frozen corn kernels, garlic cloves, olive oil, black beans, ground cumin, dry crushed red pepper, salt, pepper, breadcrumbs, fresh cilantro, light mayonnaise, egg, light sour cream, fresh lime juice, chipotle chile in adobo