Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

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

Preparation

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.