Black Bean Patties with Cilantro and Lime

Canned beans simplify the preparation of this Southwestern-style recipe.

Yield: 5 servings (serving size: 2 patties and 2 tablespoons salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 21%
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1g
  • Protein: 12.5g
  • Carbohydrate: 50.3g
  • Fiber: 8.6g
  • Cholesterol: 4mg
  • Iron: 5.1mg
  • Sodium: 525mg
  • Calcium: 173mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon minced jalapeño pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, undrained
  • 1 1/2 cups dry breadcrumbs
  • 1/4 cup yellow cornmeal
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese
  • Vegetable cooking spray
  • 2/3 cup salsa

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.
  2. Place 1 cup bean mixture in a food processor, and process until smooth. Add puréed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions, shaping each into a 3-inch patty.
  3. Wipe skillet clean with paper towels. Coat skillet with cooking spray, and place over medium-high heat until hot. Add 5 patties, and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes. Repeat procedure with remaining patties. Serve with salsa.
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