Sides & Appetizers
Crispy Black Bean Cakes with Sun-Dried Tomato and Lime Crema
This dish is a great source of protein, complex carbs, and fiber. Serve it on a plate of greens to make it a complete salad. It has a lot of flavor and it‚‘s an easy weeknight meal. This is a great one to cook with the family because there isn‚‘t a lot of chopping just mixing, sautéing, and combinin
Ingredients
- 1 15oz can black beans
- 2 tbls of the oil from the sun-dried tomatoes
- 4-5 garlic chopped
- 3oz diced onion
- 1 jalapeño, seeded and minced
- 1/2 cup sun-dried tomatoes (oil reserved for sautéing)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 egg whites, lightly beaten
- 3 tsp fresh lime juice
- 2 tbsp chopped cilantro
- 2 tsp kosher salt
- 4 oz cornmeal 1oz butter
- 1 1/2 oz nonfat yogurt
- 1 1/2 oz sour cream
- 2 tbls lime Salt
Directions
- 1
Heat a medium sauté pan.
- 2
When hot add the oil from the sun-dried tomatoes.
- 3
Add the garlic, onion, sun-dried tomatoes, and jalapeño.
- 4
Sauté until the onions have browned.
- 5
Add the cumin and chili powder and sauté until aromatic. Let cool.
- 6
In a big bowl add the sautéed vegetables, egg white, lime juice, cilantro, salt, and beans.
- 7
Form the mixture into small 1/4 cup sized cakes and lightly dust with cornmeal.
- 8
Heat the butter in a large sauté pan.
- 9
Sauté the cakes until golden brown on each side. Keep warm.
- 10
Combine the yogurt, sour cream, lime, and salt.
- 11
To serve: On a plate of spinach add 2 cakes, 2 tsp of the yogurt mixture, and some avocado.
- 12
Calories: 307 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 11mg Total Carbohydrate: 42g Dietary Fiber: 9g Sugars: 5g Protein: 11g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
