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Pollo alla Firènze
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Black Bean Cakes with Salsa Cruda
Yield: Makes 4 servings
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:
1.
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.
2.
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.
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 | 2 |
This recipe appears in:
Mexican
