Healthy Spicy Black Bean Cakes With Guacamole Recipes

Steps:

• Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
• Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
• Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
• Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
• Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
• To serve, top patties with guacamole and tomato.

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

Steps:

• Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
• Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
• Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
• For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Steps:

• In a medium-sized mixing bowl, add all ingredients except oil.
• Mix until well combined.
• Separate about 1⁄3 of the mixture into a small mixing bowl.
• Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
• Stir to completely combine.
• Adjust seasoning with salt and pepper.
• If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
• Place a large sauté pan over medium-high heat.
• When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
• Working in batches, cook bean cakes until crisp and golden brown on both sides.
• Lightly flatten cakes with a spatula during the cooking process.
• Drain hot bean cakes on a paper towel.
• Continue cooking until all bean cake batter is used.
• Keep cakes warm in a 250 degree oven until ready to serve.
• SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.

Steps:

• Combine beans, salt, onion, jalapeno, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve immediately, with chips.

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
• Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
• In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
• Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Steps:

• Heat broiler. In small skillet over med heat, warm 1 T oil. Cook scallions til soft, 1 minute Add garlic, jalapeno and cumin. Cook til fragrant, 30 seconds. Transfer to large bowl.
• Add beans to bowl; mash with fork or potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
• Brush a baking sheet with remaining T oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat til golden brown, 8-10 minute With thin metal spatula, carefully turn cakes. Broil til crisp, 2-3 min more.
• If desired serve with Lime Sour Cream.
• Lime Sour Cream: In small bowl, combine 1/2 c sour cream with 2 t fresh lime juice and 1 small minced jalapeno; season with coarse salt.