Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Seasoned black beans kick up the Southwestern flavor; the sour cream topping tempers the heat. Ingredients:
1/2 cup bottled salsa |
2 teaspoons ground cumin |
2 (19-ounce) cans seasoned black beans (such as la costeña), rinsed and drained |
1 cup dry breadcrumbs, divided |
1/4 cup thinly sliced green onions |
1/2 teaspoon salt |
cooking spray |
1/2 cup reduced-fat sour cream |
1/4 cup thinly sliced green onions |
1/4 cup diced peeled avocado |
1/4 cup diced plum tomato |
1 teaspoon fresh lime juice |
Directions:
1. Preheat oven to 375°.
2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 cup breadcrumbs, 1/4 cup green onions, and salt.
3. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375° for 14 minutes, turning after 7 minutes.
4. To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.
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