Black Bean Cakes with Chipotle Cream

Thank you for sending the recipe link Erin, if you try it out, please leave a comment with your rating/suggestions!

1 red bell pepper, diced
1/2 c green onion
1/2 c frozen corn kernels, thawed
4 garlic cloves, minced
6 tsp olive oil
2 (15 oz) cans black beans, rinsed/drained
1 1/2 tsp cumin
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
2/3 c breadcrumbs
3 Tbsp fresh cilantro
2 Tbsp light mayonnaise
1 egg, beaten

1/2 c light sour cream
2 tsp fresh lime juice
1 tsp canned chipotle pepper in adobo, minced


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.

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.
To prepare the Chipotle Cream, stir sour cream, lime juice and minced chipotle peppers together in a small bowl.

Recipe located at: http://www.food.com/recipe/black-bean-cakes-with-chipotle-cream-299987#ixzz1FOlRZPnv