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Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Yield 12 servings (serving size: 2 cakes)
Seasoned black beans kick up the Southwestern flavor; the sour cream topping tempers the heat.

Ingredients

  • Cakes:
  • 1/2 cup bottled salsa
  • 2 teaspoons ground cumin
  • 2 (19-ounce) cans seasoned black beans (such as La Costeña), rinsed and drained
  • 1 cup dry breadcrumbs, divided
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • Cooking spray
  • Toppings:
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced peeled avocado
  • 1/4 cup diced plum tomato
  • 1 teaspoon fresh lime juice

Nutrition Information

  • calories 99
  • caloriesfromfat 25 %
  • fat 2.8 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 16.3 g
  • fiber 0.7 g
  • cholesterol 5 mg
  • iron 1.6 mg
  • sodium 421 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 cup breadcrumbs, 1/4 cup green onions, and salt.

  3. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 cup 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.

  4. To prepare toppings, combine sour cream and 1/4 cup green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.