TLC Cooking "Black Bean Cakes with Salsa Cruda"

Black Bean Cakes with Salsa Cruda

Black Bean Cakes with Salsa Cruda

YIELD Makes 4 servings
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For a scrumptious variation, serve these bean cakes on whole grain buns with low fat Cheddar cheese, salsa and nonfat sour cream.

INGREDIENTS

Salsa Cruda (recipe)
1	can (about 15 ounces) black beans, rinsed and drained
1/4	cup all-purpose flour
1/4	cup chopped fresh cilantro
2	tablespoons plain fat-free yogurt
1	tablespoon chili powder
2	cloves garlic, minced
Nonstick cooking spray

PREPARATION:

Prepare Salsa Cruda; set aside. Place beans in medium bowl; mash with fork or potato masher until almost smooth, leaving some beans in larger pieces. Stir in flour, cilantro, yogurt, chili powder and garlic.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. For each cake, drop 2 heaping tablespoonfuls bean mixture onto bottom of skillet; flatten to form cake. Cook 6 to 8 minutes or until lightly browned, turning once. Serve with Salsa Cruda. Garnish as desired.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

Serving Size:	2 bean cakes with 1/4 cup Salsa Cruda
Sodium	415 mg
Protein	11 g
Fiber	8 g
Carbohydrate	30 g
Cholesterol	<1 mg
Saturated Fat	<1 g
Total Fat	2 g
Calories from Fat	9 %
Calories	145

DIETARY EXCHANGE:

Starch

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.