Black Bean Cakes with Salsa Cruda
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Black Bean Cakes with Salsa Cruda
YIELD Makes 4 servings
See Cooking Videos
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 | 2 |
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