Ingredients
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1 (15 ounce) can black beans, drained and rinsed
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2 tablespoons water or 2 tablespoons chicken broth
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1 tablespoon chorizo sausage, finely diced
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1 teaspoon oil (omit if using sausage)
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1/3 cup onion, small diced
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1/4 cup red pepper, small diced
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2 garlic cloves, finely minced
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1/2 teaspoon jalapeno, finely diced
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1/2 teaspoon cumin
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1/4 teaspoon chili powder
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1/4 cup cornmeal
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2 tablespoons cornmeal
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1/2 tablespoon lime juice
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1 tablespoon cilantro, chopped
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1 1/2 tablespoons low-fat sour cream
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1/2 cup salsa (chose mild, medium or hot according to your tastes)
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1 egg white
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1 1/2 tablespoons plain nonfat yogurt
Instructions
- Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
- In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
- Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
- Form the mix into eight equal sized cakes.
- Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
- Combine the salsa with the yogurt and sour cream.
- Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.