Black bean-corn cakes with cilantro sour cream

9
5
5
SmartPoints® value per serving
Total Time
26 min
Prep
16 min
Cook
10 min
Serves
2
Difficulty
Easy
Coarsely mashing the beans gives the patties a creamy and chunky texture, while yellow cornmeal provides a crisp, golden outer coating and toothsome crunch. Cilantro sour cream adds a bright, cool counterpoint. Substitute plain fat-free yogurt for the sour cream if you prefer. These cakes are easy to mix and shape ahead so that they are ready for cooking when they cook is. Simply prepare and form the patties, then wrap and refrigerate them for up to three days. Remove them from refrigerator and let them sit at room temperature for about 10 minutes before you cook them.

Ingredients

Canned black beans

10 oz, rinsed, drained, and coarsely mashed

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)

Frozen corn kernels

¼ cup(s), thawed

Yellow cornmeal

3 Tbsp

Cilantro

2 Tbsp, fresh, chopped

Egg white(s)

1 large

Canned chipotle peppers in adobo sauce

1 item(s), minced

Uncooked scallion(s)

1 medium, chopped

Garlic clove(s)

1 medium clove(s), minced

Ground cumin

1½ tsp

Table salt

¼ tsp

Corn oil

1 Tbsp

Fat free sour cream

¼ cup(s)

Lime zest

1 tsp, grated

Fresh lime juice

1 tsp

Instructions

  1. Combine the beans, cheese, corn, 1 tablespoon of the cornmeal, 1 tablespoon of the cilantro, the egg white, chipotle pepper, scallion, garlic, cumin, and salt in a medium bowl until well mixed. Divide the mixture into 4 balls.
  2. Place the remaining 2 tablespoons cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4–5 minutes on each side. Transfer to a platter; cover with foil to keep warm.
  4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 tablespoon cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream. Yields 2 bean cakes and 2 tablespoons cilantro cream per serving.