Refried Bean and Avocado Cakes with Avocado and Corn Salsa

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
352 10 2 19 11 122 52 7

recipe ingredients
Bean and Avocado Cakes:
7 ounces red kidney beans
1 each red chili
4 cloves garlic, roasted
1 pinch coriander seeds
1 pinch cumin
salt and pepper to taste
juice of one lime plus 1 lime, quartered
2 ounces lowfat cheddar cheese
6 shallots, finely diced
1/2 avocado, finely diced
2 Tbsp. nonfat sour cream
2 ounces frozen corn kernels, thawed
1 small onion, chopped
1 tomato, chopped
2 tsp. sweet chili sauce
1 bunch coriander leaves, torn
1/2 avocado, diced
juice of 2 limes

recipe directions
Soak beans overnight and cook until tender. (Or substitute 2 cans (16 oz each) canned red kidney beans). Drain the beans and pat dry with kitchen paper towels. In food processor, pulse the red chili with roasted garlic, coriander seeds and cumin. Add beans and juice of one lime and pulse to a well mixed mash. Turn mixture into a large bowl, and stir in grated cheese, shallots, and diced avocado and mix carefully. Season to taste with salt and pepper. Divide the mixture into 8 balls, then forum into cakes about 1/2 inch thick. Place on a baking sheet lined with parchment paper and refrigerate until ready to cook.

To make salsa, toast corn in a nonstick skillet over high heat. Stir constantly so corn toasts evenly. When toasted, mix with the remaining salsa ingredients and season to taste with salt.

Heat oven to 400*F. Bake the bean cakes for about 15 minutes, turning halfway through, until golden brown. Serve with nonfat sour cream and the salsa.


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