Southwest Black Bean Cake
Southwest black bean cake on mixed greens with cilantro-lime crema
Servings 8
Calories 170kcal
Ingredients
Black Bean Cakes
- 2 tsp extra virgin olive oil
- 2 cans low sodium black beans 15oz each, drained
- 1/2 cup yellow onion trimmed, diced
- 1/2 cup red pepper seeded, diced
- 3/4 tsp garlic cloves peeled, minced
- 3 Tbsp cilantro leaves chopped
- 2 ea large eggs whisked or 3-4 ounces of egg liquid
- 1 cup panko bread crumbs
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper table grind
- 1/4 tsp ground cayenne pepper
- 4 oz fresh lettuce mix
Cilantro-Lime Crema
- 5.5 oz plain nonfat Greek yogurt
- 1/4 cup lowfat buttermilk
- 1 Tbsp cilantro leaves chopped
- 1 1/2 tsp lime juice
- 1/4 tsp kosher salt
Instructions
- For cilantro-lime crema, combine all ingredients. Whisk until well blended. Set aside or refrigerate until ready to serve.
- For black bean cakes, preheat flat-top griddle to 350 F. Coat with oil.
- In a food processor, puree half of the black beans. Process until smooth.
- In a mixing bowl, combine all ingredients. Mix until well blended.
- Portion bean mixture into 4 1/2 oz. patties.
- Cook patties 4 minutes. Turn patties over. Cook until internal temperature reaches 160 F, 4 to 5 minutes.
- Serve on top of mixed greens and alongside cilantro-lime crema for dipping.*
Notes
*For a full meal, serve with our Avocado & Corn Quinoa Salad
Recipe courtesy of Aramark Chef Kyle Niemiera
Nutrition
Calories: 170kcal | Carbohydrates: 27g | Protein: 11g | Fat: 1.5g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 325mg | Fiber: 5g | Sugar: 3g