Virtuallyfatfreeblackbeanricecakes Recipes

BLACK BEAN AND RICE CAKES WITH CHIPOTLE CREMA

Steps:

• Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic. Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender. Add the garlic and cook briefly, 30-60 seconds.
• Drain and rinse a can of black beans. Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water. Cook for a couple minutes.
• Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.
• Add 1 cup cooked rice to the mixture. I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate. Combine well and if you have time, chill this mixture.
• Add 1/2 cup of cornmeal to a plate. Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat. This batch made eight cakes.
• Add 2-3 tablespoons of oil to a wide skillet on medium heat Heat oil until shimmering and then add the cornmeal coated cakes. Saute them for 3-5 minutes per side or until the cornmeal turns golden brown. You can flatten them a bit in the skillet if you want to. Serve immediately after cooking.
• To make the Chipotle Crema, add the following ingredients to a blender and combine well: 1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES

Steps:

• Preheat oven to 375°F.
• Coat a baking sheet with non-stick cooking spray and set aside.
• In a medium non-stick saucepan, combine the broth and rice.
• Bring to a boil over medium-high heat.
• Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
• Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
• Coat a 1/2 cup measuring cup with non-stick cooking spray.
• Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
• Press to flatten into a 3/4 inch thick cake.
• Repeat with remaining mixture.
• Bake 20 minutes, or until heated through.
• Serve and enjoy!