Black bean-corn cakes with cilantro sour cream
Canned black beans
10 oz, rinsed, drained, and coarsely mashed
Weight Watchers Reduced-fat Mexican style shredded cheese
Frozen corn kernels
¼ cup(s), thawed
2 Tbsp, fresh, chopped
Canned chipotle peppers in adobo sauce
1 item(s), minced
1 medium, chopped
1 medium clove(s), minced
Fat free sour cream
1 tsp, grated
Fresh lime juice
- 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.
- 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.
- 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.
- 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.