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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 66
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