I would have no problem becoming a vegetarian. I could easily give up meat, and live on salads, but I do not think that my family would go along with me. My boys are meat eaters. Hamburgers, steaks, pulled pork, they are their favorites. That being said, when I put a plate of black bean cakes in front of them, they look at me funny, but the plate is always clean. I love this version because they are so flavorful. a little kick from chipotle pepper and chile powders, but they are not hot. Nice freshness and crunch from the corn salsa, and creaminess from the avocado sauce. I have all of the ingredients in my house, so this is one of my go-to-in-a-rush-we-just-home-from-soccer-and-it-is-6:30-already dinners. These also black bean cakes also make a great sandwich.
This post was supposed to be my Lazy Susan post for April, but it did not happen. Sorry girls!
1 (14-ounce) can black beans, drained
1 clove garlic
1/2 cup red onion
1/2 cup red pepper
1/2 cup corn kernel
1/4 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/4 teaspoon oregano
1/2 teaspoon cumin
salt and pepper
1 cup bread crumbs
1 cup corn kernels
1/4 cup red pepper
2 green onions
10 teardrop tomatoes
juice of 2 limes
salt and pepper
1/2 cup sour cream
1 teaspoon cumin
1 Tablespoon lime juice
Mix together garlic, onion, red pepper, corn, egg, chili powders, oregano, and cumin. Season with salt and pepper.
Mash the black beans a bit and add to the bowl.
Stir in the bread crumbs.
Form into patties, and chill in the fridge for 20 minutes or so. It helps keep the patties together.
Mix together all of the ingredients for the salsa while the black bean patties are chilling.
To make the avocado sauce, put the avocado, sour cream, lime, and cumin, in the blender. Season with some salt and pepper. Blend until smooth. It is a very thick sauce, you can thin it with more lime juice or some water.
Heat a pan over medium heat. Pour in a few Tablespoons of olive oil and put the patties in the pan. Resist the urge to flip the cakes to soon. They will fall apart. Cook until they brown and then flip. Cook the other side.
I put mine on a bed of spinach leaves. Top with corn salsa and avocado sauce. Serve with lime wedges.