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
