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Name: Black Bean Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 1 tbs safflower oil; 1/2 onion finely diced; 1 28-oz can black beans rinsed; 1 tsp chipotle chiles in adobe or ground chipotle chile; 1 cup chopped tomatoes; 4 cilantro sprigs; salt; 2 tsp ground cumin; 1/2 cup grated smoked cheese; 1/2 cup chopped cilantro; salt; juice of 1 lime or to taste; vegetable oil for frying; flour and fine cornmeal for dusting; for garnish;sur cream, cilantro, salsa

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INGREDIENTS

Black Beans with Chipotle and Tomatoes
1 tbs safflower oil
1/2 onion ; finely diced
1 28-oz can black beans ; rinsed
1 tsp chipotle chiles in adobe or ground chipotle chile
1 cup chopped tomatoes
4 cilantro sprigs
salt
For Cakes
2 tsp ground cumin
1/2 cup grated smoked cheese
1/2 cup chopped cilantro
salt
juice of 1 lime or to taste
vegetable oil for frying
flour and fine cornmeal for dusting
for garnish;sur cream, cilantro, salsa

Servings

INSTRUCTIONS

To make the Black Beans with Chipotle and Tomatoes

Heat the oil in a roomy skillet or saucepan over fairly high heat. Add the onion and saute for 4 to 5 minutes to soften. Add the beans, chile, tomatoes, and cilantro, lower the heat, and simmer for 15 to 30 minutes.

To make the Black Bean Cakes

Drain the beans and roughly mash or puree them. Add the cumin, cheese, cilantro, salt, and lime juice to taste. Refrigerate for at least 15 minutes, then form into cakes about 1/2 inch thick and 3 inches across. Dust with flour and place on wax paper. If they're difficult to handle, return them to the refrigerator until firm. Heat enough oil in a heavy skillet to generously cover the bottom. Dust the cakes with cornmeal then fry over medium heat until they form a crust, about 10 to 12 minutes on each side. Keep warm in a 200 F oven until all are done. Garnish with a spoonful of sour cream and sprigs of cilantro and serve with salsa.

NOTES

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Black Bean Cakes

Black Beans with Chipotle and Tomatoes
1 tbs safflower oil
1/2 onion finely diced
1 28-oz can black beans rinsed
1 tsp chipotle chiles in adobe or ground chipotle chile
1 cup chopped tomatoes
4 cilantro sprigs
 salt
 For Cakes
2 tsp ground cumin
1/2 cup grated smoked cheese
1/2 cup chopped cilantro
 salt
 juice of 1 lime or to taste
 vegetable oil for frying
 flour and fine cornmeal for dusting
 for garnish;sur cream, cilantro, salsa

To make the Black Beans with Chipotle and Tomatoes
Heat the oil in a roomy skillet or saucepan over fairly high heat. Add the onion and saute for 4 to 5 minutes to soften. Add the beans, chile, tomatoes, and cilantro, lower the heat, and simmer for 15 to 30 minutes.

To make the Black Bean Cakes
Drain the beans and roughly mash or puree them. Add the cumin, cheese, cilantro, salt, and lime juice to taste. Refrigerate for at least 15 minutes, then form into cakes about 1/2 inch thick and 3 inches across. Dust with flour and place on wax paper. If they're difficult to handle, return them to the refrigerator until firm. Heat enough oil in a heavy skillet to generously cover the bottom. Dust the cakes with cornmeal then fry over medium heat until they form a crust, about 10 to 12 minutes on each side. Keep warm in a 200 F oven until all are done. Garnish with a spoonful of sour cream and sprigs of cilantro and serve with salsa.

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 6 Servings

Calories: 66
Calories from Fat: 51 (77%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 92mg		3 %
Potassium 131.1mg		3 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.3g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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