Black Bean Cakes With Chipotle Cream

Ingredients

1 red bell pepper, diced,
12 cup green onion
12 cup corn kernels, frozen, thawed
4 garlic cloves, minced,
6 teaspoons olive oil, divided
2 cans (15 ounce) black beans, rinsed and drained
1 12 teaspoons cumin, ground
12 teaspoon dry crushed red pepper
14 teaspoon salt
14 teaspoon pepper
23 cup breadcrumbs
3 tablespoons cilantro, fresh
2 tablespoons light mayonnaise
1 large egg, beaten
12 cup light sour cream
2 teaspoons lime juice, fresh
1 teaspoon canned chipotle chile in adobo, minced

Directions

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.
Chipotle Cream.
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.