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

Ingredients

Directions

1. 1

   Heat a medium sauté pan.

2. 2

   When hot add the oil from the sun-dried tomatoes.

3. 3

   Add the garlic, onion, sun-dried tomatoes, and jalapeño.

4. 4

   Sauté until the onions have browned.

5. 5

   Add the cumin and chili powder and sauté until aromatic. Let cool.

6. 6

   In a big bowl add the sautéed vegetables, egg white, lime juice, cilantro, salt, and beans.

7. 7

   Form the mixture into small 1/4 cup sized cakes and lightly dust with cornmeal.

8. 8

   Heat the butter in a large sauté pan.

9. 9

   Sauté the cakes until golden brown on each side. Keep warm.

10. 10

    Combine the yogurt, sour cream, lime, and salt.

11. 11

    To serve: On a plate of spinach add 2 cakes, 2 tsp of the yogurt mixture, and some avocado.

12. 12

    Calories: 307 Total Fat: 12 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 11mg Total Carbohydrate: 42 g Dietary Fiber: 9 g Sugars: 5 g Protein: 11 g 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