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Name: Smoky Black Bean Cakes with green salsa crema
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 15 oz can black beans rinsed and drained; 3 tablespoons nonfat plain greek yogurt; 3/4 cup salsa; 2 scallions chopped; 1/4 cup cilantro chopped; 1/4 cup whole wheat breadcrumbs; 1 tablespoon ground flaxseed; 1 teaspoon chipotle chili powder; 4 cups mesclun lighty packed; 2 ounces swiss cheese sliced; 1 tomato sliced

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INGREDIENTS

1 15 oz can black beans ; rinsed and drained
3 tablespoons nonfat plain greek yogurt
3/4 cup salsa
2 scallions ; chopped
1/4 cup cilantro ; chopped
1/4 cup whole wheat breadcrumbs
1 tablespoon ground flaxseed
1 teaspoon chipotle chili powder
4 cups mesclun ; lighty packed
2 ounces swiss cheese ; sliced
1 tomato ; sliced

Servings

INSTRUCTIONS

1. Coarsely mash beans with 2 tablespoons of yogurt in a large bowl until mixed well. Add 1/4 cup salsa, scallion, 3 tbsp cilantro, breadcrumbs, flaxseeds, and chili powder. Stir until mixed well. With damp hands, shape into 4 (1/2 inch thick) patties. Cover and refrigerate until firm, at least 15 minutes or up to several hours.

2. Meanwhile, combine remaining salsa, 1 tablespoon yogurt, and 1 tablespoon cilantro in a small bowl. Cover and refrigerate.

3. Spray large nonstick skillet with nonstick spray and set over medium heat. Add patties and spray with nonstick spray. Cook until bottoms are brown and crisp, about 3 minutes. Carefully flip patties and continue to cook until heated through, about 3-4 minutes longer.

4. Divide mesclun among 4 plates. Top each salad with 1 bean cake, 1/2 ounce swiss cheese, and tomato slice. Serve wtih crema.

NOTES

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Smoky Black Bean Cakes with green salsa crema

1 15 oz can black beans rinsed and drained
3 tablespoons nonfat plain greek yogurt
3/4 cup salsa
2 scallions chopped
1/4 cup cilantro chopped
1/4 cup whole wheat breadcrumbs
1 tablespoon ground flaxseed
1 teaspoon chipotle chili powder
4 cups mesclun lighty packed
2 ounces swiss cheese sliced
1 tomato sliced

1. Coarsely mash beans with 2 tablespoons of yogurt in a large bowl until mixed well. Add 1/4 cup salsa, scallion, 3 tbsp cilantro, breadcrumbs, flaxseeds, and chili powder. Stir until mixed well.  With damp hands, shape into 4 (1/2 inch thick) patties. Cover and refrigerate until firm, at least 15 minutes or up to several hours.

2. Meanwhile, combine remaining salsa, 1 tablespoon yogurt, and 1 tablespoon cilantro in a small bowl. Cover and refrigerate.

3. Spray large nonstick skillet with nonstick spray and set over medium heat. Add patties and spray with nonstick spray. Cook until bottoms are brown and crisp, about 3 minutes.  Carefully flip patties and continue to cook until heated through, about 3-4 minutes longer.

4. Divide mesclun among 4 plates. Top each salad with 1 bean cake, 1/2 ounce swiss cheese, and tomato slice. Serve wtih crema.

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 4 Servings

Calories: 191
Calories from Fat: 55 (29%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.4g
Cholesterol 13mg		4 %
Sodium 342.6mg		12 %
Potassium 747.8mg		20 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 17.7g
Protein 11.8g		17 %
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: 191

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