Black Bean And Rice Cakes With Chipotle Crema Recipes

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
• Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
• Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Steps:

• Black Bean Cakes with Chipotle Cream.
• Makes 8 servings. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.
• 1 red bell pepper, diced.
• 1/2 cup sliced green onions.
• 1/2 cup frozen corn kernels, thawed.
• 4 garlic cloves, minced.
• 6 teaspoons olive oil, divided.
• 2 (15 ounce) cans black beans, rinsed and drained.
• 1 1/2 tsp ground cumin.
• 1/2 teaspoon dried crushed red pepper.
• 1/4 teaspoon salt.
• 1/4 teaspoon pepper.
• 2/3 cup fine, dry breadcrumbs, divided.
• 3 Tbsp chopped fresh cilantro.
• 2 Tbsp light mayonnaise.
• 1 large egg, beaten.
• Chipotle Cream (see recipe below).
• Saute first 4 ingredients in 2 tsp hot oil in a large nonstick skillet over med-high heat 5 minutes or until tender. Remove from heat; cool slightly.
• Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.
• Shape black bean mixture into 8 (1/2" thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.
• Cook 4 patties in 2 tsp hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 tsp oil. Serve with Chipotle Cream.
• Chipotle Cream.
• 1/2 cup light sour cream.
• 2 teaspoons fresh lime juice.
• 1 teaspoon minced canned chipotle peppers in adobo sauce.
• Stir all ingredients together in a small bowl.

Steps:

• Puree half of the beans and combine all but the last 3 ingredients.
• Add crumbs slowly until mixture comes together and forms 1 inch balls.
• Heat pan and spray with cooking spray.
• Mash balls slightly into discs and brown nicely on both sides. Brown nicely on both sides.
• Combine half-and-half and chipotle chilies to use as a dipping sauce.
• Enjoy!