Crispy Black Bean Cakes with Sun-Dried Tomato and Lime Crema

Serves

Cook Time

10 min

Total Time

30 min

Appetizer

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American 🇺🇸

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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 combining.

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

Heat a medium sauté pan.
When hot add the oil from the sun-dried tomatoes.
Add the garlic, onion, sun-dried tomatoes, and jalapeño.
Sauté until the onions have browned.
Add the cumin and chili powder and sauté until aromatic. Let cool.
In a big bowl add the sautéed vegetables, egg white, lime juice, cilantro, salt, and beans.
Form the mixture into small 1/4 cup sized cakes and lightly dust with cornmeal.
Heat the butter in a large sauté pan.
Sauté the cakes until golden brown on each side. Keep warm.
Combine the yogurt, sour cream, lime, and salt.
To serve: On a plate of spinach add 2 cakes, 2 tsp of the yogurt mixture, and some avocado.

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