This Mexican inspired black bean patties recipe I make from time to time for a quick meal you can serve with a side salad. Make sure to top off with a dollop of the homemade cilantro cream listed below.
(To make the patties)
¾ cup of fine yellow cornmeal
1 cup plus 1 tablespoon of unseasoned breadcrumbs
2 cups of 2 % milk
2 tablespoons + 2 teaspoons of light olive oil
1 large red bell pepper, chopped
3 cloves of minced garlic
2 teaspoons of crushed red pepper
1 large red onion, diced
2 teaspoons of chili powder
1 teaspoon of Mexican oregano
¼ teaspoon of ground cumin
½ teaspoon of kosher salt
1 15-ounce can of black beans, undrained
1 cup of shredded jalapeno cheese
¾ cup of low fat sour cream
¼ cup of chopped fresh cilantro
Juice of 1 fresh lime
1 teaspoon of lime zest
In a saucepan, add in the cornmeal and gradually add the milk making sure to constantly stir with a wooden spoon or whisk. Bring the mixture to a boil. Reduce the heat to medium low setting. Cover and cook the cornmeal mixture for about five minutes. Turn the heat down to low to keep warm.
In a large pan over medium high heat, add the 2 teaspoons of olive oil. Add the red onion, red bell pepper, crushed red pepper, chili powder, Mexican oregano, cumin and kosher salt. Cook for another 8-10 minutes until the onions are soft. Add in the black beans and cook for an additional 1-2 minutes.
In a large bowl, add the cooked bean mixture along with the cooked cornmeal and breadcrumbs.
Take 1 cup of bean mixture into a blender or food processor until it becomes smooth. Add the pureed mixture back into the bowl. Sprinkle in the 1 cup of jalapeno cheese.
Divide the bean mixture into 8 equal portions about 4 inches for each bean patty.
Using a nonstick pan, add 1 tablespoon of the olive oil on medium high heat. When hot, add four patties and cook for about four minutes on each side. Repeat the procedure with the remaining 1 tablespoon of olive oil. Serve the bean patties warm with a dollop of the cilantro cream.
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