The Pioneer Woman Tasty Kitchen
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Zesty Chipotle Black Bean Cakes

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Prep:

Cook:

Level: Easy

System:

8

Description

Smokey and spicy healthy appetizer!

Ingredients

  • 1 cup Panko Bread Crumbs, May Need Up To 1 Cup More
  • ¼ cups Cilantro
  • 2 cloves Garlic, Peeled
  • 3 whole Green Onions, Chopped
  • ½ whole Red Pepper Chopped
  • 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
  • 2 Tablespoons Chipotle Sauce ( Or 1 Chipotle Pepper In Adobo With Sauce)
  • 1 whole Lime, Halved
  • 1 whole Egg
  • Gaucamole, For Garnish
  • 2 whole Roma Tomatoes, Diced

Preparation

1. Preheat oven to 350 F. Line a baking sheet with foil and spray the foil with cooking spray.

2. In a large bowl, add 1 cup of panko breadcrumbs. Set aside.

3. In your blender or food processor, add cilantro, garlic, green onions and red pepper. Blend until finely chopped. Add black beans, chipotle sauce and juice from 1/2 of the lime. Blend until beans are coarsely chopped. There still will be some chunks and that’s OK. You don’t want a complete paste.

4. Add bean mixture to the bowl of panko. Add egg and mix with your hands. Add additional panko if needed. You don’t want too much liquid. Scoop up about 1/4 cup of bean mixture and form it into a patty. Place on baking sheet. Repeat with the remaining bean mixture. Spray the top of cakes with cooking spray. Cook for 10 minutes, flip the cakes and cook for another 10 minutes.

5. Top cakes with guacamole and tomatoes. Cut the rest of the lime into wedges. Use as garnish or drizzle over cakes. Serve warm.

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