Black Bean Patties with Cilantro and Lime

Yield: 6 servings (Serving size= 2 patties and 2 T. salsa.)
Source: The Complete Cooking Light Cookbook, p. 282

INGREDIENTS:

3/4 c. yellow cornmeal
2 c. water
1 tsp. olive oil
1 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 T. minced jalapeno pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves
1 (15 oz) can black beans, undrained
1 1/4 c. dried plain breadcrumbs
2 T. minced fresh cilantro
1 T. fresh lime juice
3/4 c. (3 oz) shredded Monterey Jack Cheese (or Sargento light shredded Mexican blend)
Cooking Spray
3/4 c. bottled salsa

INSTRUCTIONS:

  1. Place cornmeal in a medium saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium low. Cover and cook 5 min or until mixture is thick; keep warm.
  2. Heat oil in a large nonstick skillet over medium high heat. Add onion and next 8 ingredients; saute 10 min or until onion is tender. Add beans, and cook 1 minutes.
  3. Combine bean mixture, cooked cornmeal, breadcrumbs, cilantro, and lime juice in a large bowl.
  4. Place 1 c. bean mixture in a food processor; process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
  5. Divide mixture into 12 equal portions, shaping each into a 3-inch patty.
  6. Wipe skillet clean with paper towels. Coat skillet with cooking spray; place over medium high heat until hot. Add 6 patties; cook 6 minutes or until browned, turning after 3 minutes. Repeat procedure with remaining pattes. Serve with salsa.

NUTRITIONAL INFO:

Healthy Units: 6 servings
Cal=317; Fat=7.8g; Protein=14.5g; Carb=49.4g; Fiber=6.6g; Chol=11mg; Iron=4.3mg; Sodium=688mg; Calc=196mg

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