Mini Black Bean Cakes With Green Onion Cream and Avocado Salsa

Name: Mini Black Bean Cakes With Green Onion Cream and Avocado Salsa
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 118.29 ml salsa; 9.85 ml ground cumin; 793.78 g canned black beans, seasoned, rinsed and drained; 236.59 ml dry breadcrumbs, divided; 59.14 ml green onion, thinly sliced; 2.46 ml salt; nonstick cooking spray; 118.29 ml low-fat sour cream; 59.14 ml green onion, thinly sliced; 59.14 ml avocado, peeled, diced; 59.14 ml plum tomato, diced; 4.92 ml lime juice

Submitted by Lizzie_Rodriquez

"yummy"

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 12

ingredients

118.29 ml salsa
9.85 ml ground cumin
793.78 g canned black beans, seasoned, rinsed and drained
236.59 ml dry breadcrumbs, divided
59.14 ml green onion, thinly sliced
2.46 ml salt
nonstick cooking spray
118.29 ml low-fat sour cream
59.14 ml green onion, thinly sliced
59.14 ml avocado, peeled, diced
59.14 ml plum tomato, diced
4.92 ml lime juice

directions

Preheat oven to 375°.
To prepare cakes, combine first 3 ingredients in a food processor, process until smooth. Stir in l/2 cup breadcrumbs, ¼ cup green onions, and salt.
Divide mixture into 24 equal portions, shaping each into a ½-inch-thick patty. Place 1/2 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375° for 14 minutes, turning after 7 minutes.
To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.