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.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8 cakes

Ingredients

• 1  red bell pepper, diced
• 1⁄2 cup green onion
• 1⁄2 cup frozen corn kernels, thawed
• 4  garlic cloves, minced
• 6  teaspoons olive oil, divided
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon dry crushed red pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2⁄3 cup  breadcrumbs
• 3  tablespoons fresh cilantro
• 2  tablespoons light mayonnaise
• 1  large egg, beaten
• 1⁄2 cup light sour cream
• 2  teaspoons fresh lime juice
• 1  teaspoon  minced canned chipotle chile in adobo

Directions

1. Black Bean Cakes with Chipotle Cream.
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. 1 red bell pepper, diced.
4. 1/2 cup sliced green onions.
5. 1/2 cup frozen corn kernels, thawed.
6. 4 garlic cloves, minced.
7. 6 teaspoons olive oil, divided.
8. 2 (15 ounce) cans black beans, rinsed and drained.
9. 1 1/2 tsp ground cumin.
10. 1/2 teaspoon dried crushed red pepper.
11. 1/4 teaspoon salt.
12. 1/4 teaspoon pepper.
13. 2/3 cup fine, dry breadcrumbs, divided.
14. 3 Tbsp chopped fresh cilantro.
15. 2 Tbsp light mayonnaise.
16. 1 large egg, beaten.
17. Chipotle Cream (see recipe below).
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. 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. 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. 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. Chipotle Cream.
23. 1/2 cup light sour cream.
24. 2 teaspoons fresh lime juice.
25. 1 teaspoon minced canned chipotle peppers in adobo sauce.
26. Stir all ingredients together in a small bowl.