Black Bean Cakes with Salsa Cruda
For a scrumptious variation, serve these bean cakes on whole grain buns with low fat Cheddar cheese, salsa and nonfat sour cream.
Makes 4 servings
|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|
- 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.
|Serving Size:||2 bean cakes with 1/4 cup Salsa Cruda|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||9 %|
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