Black Bean Cakes with Chipotle Cream

Made this for supper tonight, and it was delicious! I got it out of Southern Living's great light recipe section. If you want to try it, notice that the patties need to chill for an hour after you make them - I didn't, so our supper was very late!

Black Bean Cakes with Chipotle Cream

Makes 8 servings. For a quick dinner option, freeze black bean cakes up to 3 weeks in advance; then prepare Chipotle Cream just before serving.

1 red bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen corn kernels, thawed
4 garlic cloves, minced
6 teaspoons olive oil, divided
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 tsp ground cumin
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup fine, dry breadcrumbs, divided
3 Tbsp chopped fresh cilantro
2 Tbsp light mayonnaise
1 large egg, beaten
Chipotle Cream (see recipe below)

Saute first 4 ingredients in 2 tsp hot oil in a large nonstick skillet over med-high heat 5 minutes or until tender. Remove from heat; cool slightly.

Mash 1 1/2 cups black beans in a large bowl. Stir in remaining black beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2 cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well blended.

Shape black bean mixture into 8 (1/2" thick) patties. Place patties on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly dredge chilled patties in remaining 1/4 cup breadcrumbs.

Cook 4 patties in 2 tsp hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until brown. Remove from skillet; keep warm. Repeat procedure with remaining 4 patties and 2 tsp oil. Serve with Chipotle Cream.

<script><!-- D(["mb","Chipotle Cream
\n1/2 cup light sour cream
\n2 teaspoons fresh lime juice
\n1 teaspoon minced canned chipotle peppers in adobo sauce
\n
\nStir all ingredients together in a small bowl.
\n
\nPer Serving (1 cake and 1 Tbsp cream)
\n169 calories
\n6.7g fat
\n5.1g fiber
\n
\nClose, Ann. Super foods, super flavors. Southern Living. March 2006: 136.
\n\n\n\n",0] ); D(["ce"]); //--></script>Chipotle Cream</u></b>
1/2 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced canned chipotle peppers in adobo sauce

Stir all ingredients together in a small bowl.

Per Serving (1 cake and 1 Tbsp cream)
169 calories
6.7g fat
5.1g fiber

Close, Ann. Super foods, super flavors. Southern Living. March 2006: 136.

Mmmmmm That Chipotle cream sounds delicious. I'm getting hungry reading the ingredients. I'm going to print this one out to cook up soon. Thanks, Holly!

This sounds good Holly, what did you serve it with?

Holly .... you say "supper"? Where did you grow up? I used to say supper in the midwest, but now it's dinner.

That recipe sounds really good!

This sounds good Holly, what did you serve it with?

Rice cooked in FF chicken broth and sliced avocado. In the perfect world, I would have added lime juice and cilantro to the rice, but I was tired of chopping.

Oh yum. I wonder if I could have that as a side dish with the jalepeno chicken I am making tonight. That sounds soooo freaking good.

Wow! A Vegetarian recipe from Southern Living! It sounds great. I think I have everything on hand. Can't wait to try it out!

Wow! A Vegetarian recipe from Southern Living! It sounds great. I think I have everything on hand. Can't wait to try it out!

Their whole healthy and light section this month is veggie. There's one other main dish recipe - "Spinach, Blue Cheese, Pecan, and Cranberry Wraps" and then a bread and dessert recipe.

Wow, that does look good, and right up my alley. I love bean dishes. I'm wondering how I can avoid the pan frying step...maybe brush w/oil and bake?
I like the freezeable thing too, I can see making a huge batch and freezing most of them.

I like the freezeable thing too, I can see making a huge batch and freezing most of them.

Me, too. Then I could just defrost what we need. I think they'd be ok baked.

I think they'd be fine as a side dish, Kandi. We ate two each since it was our main dish. I try to go totally veggie at least one - preferably a couple - of nights per week.

These were so good. I can't wait to have the frozen ones.

Yay! I'm so glad to hear that!

We did the adobo tenderloin here last week, and it was a big hit, as well. Loved the pico, even though I chopped for about an hour!!!

Yeah. Chopping sucks. :lol

We had your meal with jalapeno chicken that was good. It was spicy so I made the plain version for the kids. It was a Southern Living recipe in their Best Of cookbook.

Kandi - can you post the jalepeno chicken recipe or did I miss it? We will have to try this one...

Man, that sounds really good! Why don't you come cook for my family too, Chef Holly! :bounce