- 2 cups cooked or 1 can (19 ounces) black beans, drained
- 1/4 cup (packed) cilantro leaves
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons sour cream
- 4 scallions, green and white parts, thinly sliced
- 1/2 red bell pepper, seeded and finely chopped
- 1/4 cup (or more if needed) dry breadcrumbs, or dehydrated mashed potato flakes
In a food processor, puree the black beans with the cilantro leaves, cumin, chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing bowl and add the scallions, red bell pepper and enough breadcrumbs to bind the mixture tightly.
Form the mixture into twelve 2-inch disks and dredge them in the cornmeal.
In a large non-stick skillet, heat the vegetable oil. Cook the cakes for 2 to 3 minutes on each side or until the cornmeal is browned. Serve immediately garnished with sour cream, cilantro and diced red bell pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
186 calories; 4g total fat; 3mg cholesterol; 797mg sodium; 31g carbohydrates; 11g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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