BLACK BEAN CAKES WITH CORN SALSA AND AVOCADO SAUCE
Black Bean Cakes with Corn Salsa and Avocado Sauce - The cakes are great on their own but also make a good black bean burger.
Provided by bakedbree
Number Of Ingredients 22
Steps:
- 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. 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.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
CHILI BEAN-AND-BULGUR CAKES
Chili meets falafel in these flavor-packed, fiber-filled cakes. Bulgur is red wheat that has been parboiled, dried and either cracked or left whole. It has a nutty flavor and is a good source of plant protein.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the bulgur with 1 1/2 cups of water in a small saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until tender, 10 to 12 minutes. Drain off the excess water and cool the bulgur completely.
- Heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Remove from the heat and let the chili oil cool to room temperature.
- Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
- Position an oven rack at the top of the oven and preheat the broiler. Line a baking sheet with foil. Combine the beans, cooked bulgur, cheese, breadcrumbs, 1 scallion, chili oil and 1/2 teaspoon salt in a large bowl. Use a potato masher to mash and combine the mixture until it holds together when squeezed. Form into 8 uniform cakes about 3/4-inch thick.
- Arrange the cakes on the prepared baking sheet and generously coat each with cooking spray. Broil until a golden-brown crust forms, 3 to 4 minutes. Remove the baking sheet from the broiler and use a metal spatula to flip each cake. Coat the tops of the cakes with cooking spray and continue to broil until the tops are golden brown, 3 to 4 minutes.
- Spread the romaine on a platter, transfer the chili cakes to the platter, drizzle with the sour cream mixture and sprinkle with cheese and the remaining scallion.
Nutrition Facts : Calories 270 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 370 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 10 grams, Sugar 3 grams
CHILI-BEAN BAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Chili and biscuits bake together for a hearty combo.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder. Microwave on High 4 minutes; stir.
- In small bowl, stir remaining ingredients until blended. Drop by 6 spoonfuls onto bean mixture.
- Bake uncovered 20 to 23 minutes or until golden brown.
Nutrition Facts : Calories 310, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 14 g, TransFat 0 g
SOFT BEAN TACOS WITH AVOCADO SALSA
This is a recipe which I have adapted from the Australian Women's Weekly Vegetarian cookbook. Not only is it quick and easy, but it tastes great, and is good for you. It's also a handy dish for those who can't eat meat or dairy, and by using wheat-free tortillas you can keep your gluten-intolerant friends happy too.
Provided by oloschiavo
Categories Peppers
Time 30m
Yield 10 tortillas
Number Of Ingredients 16
Steps:
- Heat the oil in a pan.
- Saute the onion, garlic and chilli until the onion is soft.
- Stir in chopped tomatoes, tomato paste and taco seasoning. Simmer for 10 minutes.
- Add refried beans and kidney beans. Simmer until heated through.
- Stir in coriander.
- Meanwhile, wrap the tortillas in foil and heat in low oven until hot (or follow microwave directions on the pack).
- Mash avocado with a fork. Fold in green onions, red bell peppers, taco sauce and lime juice.
- Fill torillas with bean mixture and avocado mixture, then eat! Yum!
Nutrition Facts : Calories 373.9, Fat 10.6, SaturatedFat 2.2, Cholesterol 3.4, Sodium 612.1, Carbohydrate 58, Fiber 9.8, Sugar 4, Protein 12.9
BAKED BEAN CHILI
Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
Provided by Taste of Home
Time 30m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. If desired, serve with sour cream, cheese and jalapenos.
Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 721mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 6g fiber), Protein 13g protein.
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
CORN & GREEN BEAN CAKES WITH AVOCADO & CHILLI JAM
Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
Provided by Jennifer Joyce
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
CHILI BEAN CAKES WITH AVOCADO SALSA
Sounds very interesting and definitely worth a try! Love the ingredients!!! Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a nonstick skillet over medium heat, add the pine nuts, and cook, turning, until just browned. Place in a bowl and set aside.
- Put the drained beans into a large bowl and coarsely mash. Add the onion, tomato paste, chile, pine nuts, and half of the bread crumbs and mix well. Add half the egg and the cilantro and mash together, adding a little more egg, if needed, to bind the mixture. Form the mixture into 4 flat cakes. Coat with remaining bread crumbs, cover, and let chill in the refrigerator for 30 minutes.
- To make salsa, mix all the ingredients together in a serving bowl, cover, and let chill in the refrigerator until needed.
- Heat the oil in a skillet over medium heat, add the bean cakes, and cook 4-5 minutes on each side, or until crisp and heated through. Remove from the skillet and drain on paper towels.
- Serve each bean cake with the salsa, garnished with a slice of lime.
Nutrition Facts : Calories 307.4, Fat 18.6, SaturatedFat 2.8, Cholesterol 46.5, Sodium 254.1, Carbohydrate 30.6, Fiber 6.1, Sugar 4.6, Protein 7.7
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