Southwestern Black Bean Cakes with Guacamole
Ingredients
2 slices Whole wheat bread, torn
3 tablespoons Fresh cilantro
2 cloves Garlic
1 (15-ounce) can Black beans, rinsed and drained
1 (7-ounce) can Chipotle peppers in adobo sauce
1 tsp Ground cumin
1 large egg
1/2 Medium avocado, seeded and peeled
1 tbsp Lime juice
1 Small plum tomato
1 bag Baked tortilla chips (optional)
1 Medium orange, cut into wedges (optional)
Preparation
1. Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside. Next, process or blend cillantro and garlic until finely chopped. Add beans, 1 of the chipotle peppers, 1 to 2 teaspoons of the adobo sauce (reserve remaining peppers and sauce for another use), and cumin. Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from sides. Add mixture to bread crumbs in bowl. Add egg; mix well and shape into four 1/2-inch-thick patties.
2. Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until patties are heated through, turning once.
3. Meanwhile, for guacamole, in small bowl mash avocado. Stir in lime juice. Season with salt and pepper. Serve patties with guacamole and tomato.
4. If desired, for burger baskets, place the bean cakes on a bed of purchased baked tortilla chips in a lined basket or bowl and garnish with orange wedges. Makes 4 servings.