Lime Sour Cream:
½ cup reduced fat sour cream
2 tsp lime juice
1 jalapeno pepper, minced
salt , to taste
Black Bean Cakes:
2 tbsp olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tbsp ground cumin
14.5 oz black beans, drained and rinsed
salt and black pepper , to taste
2 cups raw sweet potato, grated
1 egg, lightly beaten
½ cup plain bread crumbs, dried
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
For black bean cakes:
Heat 1 tablespoon olive oil in a small skillet over medium heat.
Cook green onions until softened, about 1 minute.
Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl.
Stir in black beans, and mash with a fork.
Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs.
Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source.
Set oven to broil.
Lightly grease a baking sheet with 1 tablespoon oil.
Place bean patties on a baking sheet, and broil 8-10 minutes.
Turn cakes over, and broil until crispy, about 3 minutes more.
Serve with lime sour cream.
Sugar: 2g
:
Calcium: 85mg
Calories: 197kcal
Carbohydrates: 27g
Cholesterol: 25mg
Fat: 7g
Fiber: 6g
Iron: 3mg
Potassium: 413mg
Protein: 8g
Saturated Fat: 2g
Sodium: 91mg
Vitamin A: 4934IU
Vitamin C: 9mg
