Southwestern Black Bean Cakes with Guacamole
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These spicy bean cakes are meatless finger foods that are filling enough to make a main dish.
Ingredients
- 2 slices whole wheat bread, torn
- 3 tablespoons fresh cilantro
- 2 cloves garlic
- 1 15-ounce can black beans, rinsed and drained
- 1 7-ounce can chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 egg
- 1/2 of a medium avocado, seeded and peeled
- 1 tablespoon lime juice
- 1 small plum tomato
- Purchased baked tortilla chips (optional)
- Orange wedges (optional)
- Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Place cilantro and garlic in the food processor bowl or blender container; cover and process or blend until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin. Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from sides. Add mixture to bread crumbs in bowl. Add egg; mix well and shape into four 1/2-inch-thick patties.
- Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until patties are heated through, turning once.
- Meanwhile, for guacamole, in small bowl mash avocado. Stir in lime juice. Season with salt and pepper. Serve patties with guacamole and tomato.
- If desired, for burger baskets, place the bean cakes on a bed of purchased baked tortilla chips in a lined basket or bowl and garnish with orange wedges. Makes 4 servings.
- Up to 24 hours in advance, prepare guacamole, cover, and refrigerate.
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