Black Bean Cakes With Chipotle Creme Recipes

BLACK BEAN CAKES

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.

BLACK BEAN CAKES WITH CHIPOTLE CREAM

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.

BLACK BEAN CAKES

Steps:

• In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

BLACK BEAN CAKES WITH CHIPOTLE CREME

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!