Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Cakes:
1/2 C. bottled salsa
2 tsp. ground cumin
2 (19-oz.) cans seasoned black beans (such as La Coste�a), rinsed and drained
1 C. dry breadcrumbs, divided
1/4 C. thinly sliced green onions
1/2 tsp. salt
Cooking spray

Toppings:
1/2 C. reduced-fat sour cream
1/4 C. thinly sliced green onions
1/4 C. diced peeled avocado
1/4 C. diced plum tomato
1 tsp. fresh lime juice

Preheat oven to 375�. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 C. breadcrumbs, 1/4 C. green onions, and salt. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 C. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375� for 14 minutes, turning after 7 minutes. To prepare toppings, combine sour cream and 1/4 C. green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.

Yield: 12 servings
Calories: 99
Fat: 2.8g
Fiber: 0.7g

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