Puree the first 3 ingredients in a food processor; toss with cabbage, then season with salt. Cover and refrigerate.
Saute onions, carrots and celery with garlic tomato paste, salt, cumin, paprika, cayenne and bay leaf in 1 T oil in a saucepan over medium high heat, 2 minutes. Stir in the rice and broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat an let stand, covered; fluff with a fork and remove bay leaf before serving.
Mash 1/2 c beans and egg white together for the cakes in a bowl. Add remaining beans, chips, bell pepper, onion and seasonings. Refrigerate mixture for 10 minutes, then form into two 3"-round cakes.
Fry cakes in 2 T oil in a nonstick skillet over medium heat until heated through, 4 minutes per side. Serve the bean cakes with the Mexican rice and slaw, garnish with lime wedges and cilantro.
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