Black bean patties with cilantro and lime
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 tablespoon minced jalapeno peppers 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 bread crumbs
1/4 cup yellow cornmeal
2 tablespoons minced cilantro
1 tablespoon fresh lime juice
1/4 cup (1 ounce) shredded Monterey Jack cheese
2/3 cup prepared salsa, for serving
Makes 5 servings.
Heat oil in a large nonstick skillet over medium-high heat. Add the onions, peppers, chili powder, oregano, cumin, salt and garlic. Saute 3 minutes or until onions are tender. Add beans; saute 1 minute. Combine bean mixture, bread crumbs, cornmeal, cilantro and lime juice in a large bowl; stir well.
Place 1 cup bean mixture in a food processor fitted with the metal blade and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 10 equal portions and shape each into a patty that is 3 inches in diameter.
Wipe skillet clean with paper towels. Coat skillet with no-stick cooking spray and place over medium-high heat until hot. Add 5 patties in a single layer and cook 3 minutes or until browned, turning patties carefully after 1 1/2 minutes. Remove from pan and keep warm. Repeat with remaining patties. Serve topped with salsa.
Nutritional information per serving: 307 calories, 22 percent calories from fat, 7 grams total fat, 2 grams saturated fat, 5 milligrams cholesterol, 46 grams carbohydrates, 8 grams total fiber, 5 grams total sugars, 38 grams net carbs, 12 grams protein, 793 milligrams sodium.