Prep 25 mins
Cook 0 mins
This Black Bean recipe comes from a Taste of Home Light and Tasty magazine; but, you needn't be a vegetarian to enjoy them. A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute "finishing" touch!
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 egg white, beat it lightly
- 2 green onions, finely chopped (both white & green parts)
- 1⁄4 cup minced fresh cilantro, plus
- 2 tablespoons fresh cilantro, set aside for salsa
- 1 teaspoon chili powder
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 4 teaspoons vegetable oil
- 1⁄2 cup frozen corn, thawed
- 1⁄2 cup chunky salsa
- 1⁄4 cup low-fat sour cream
- Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
- Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
- In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.
I thought these were nice, but they almost seemed a little dry once they were cooked. This could just be because I substituted celery for the green onion, though - it probably changed the texture more than I expected.
After making these twice now, we have discovered that these make a better side dish than a main course... we also would like to experiment with the ingredients to make a hot bean dip... we think that might be a bit better than the cakes... The salsa/corn/cilantro/sour cream is still to die for! i will be making this often and to use on other things!