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SOUTHWESTERN BLACK BEAN CAKES by REBECCA R

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0570_spjl_blkbeansrebecca_stock.jpg 25 mins 10 min 15 min 6

12 oz al fresco Spicy Jalapeno Chicken Sausage

4 Tablespoon extra virgin olive oil(divided)

1/2 Cup Onion, white, fresh, chpd

2 Each Garlic, cloves, fresh minced

15 Ounce-weight Beans, black, cnd (drained and rinsed)

1 Each Eggs, large, raw

1/2 Cup Bread Crumbs, plain

2 Tablespoon Herb, cilantro, leaf, fresh chopped

1 Teaspoon Spice, chili pepper, pwd

1 Teaspoon Hot Smoked Paprika preferably Spanish

1/4 Teaspoon Salt, table

1/2 Teaspoon Spice, pepper, black, ground freshly ground

1/4 Cup Cheese, colby & monterey jack, rducd fat, shredded (finely chopped)

1/2 Cup Sour Cream, fat free

3/4 Cup Tomatoes, red, fresh, year round avg, chpd/sliced (chopped)

1 Each Cooking Spray, olive, extra virgin, 1/3 sec spray

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SOUTHWESTERN BLACK BEAN CAKES by REBECCA R
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Serves6 Prep Time10 min Cook Time15 min
320Calories 17gFat 640mgSodium More
Nutritional Info Per Serving
Sodium640mg Sugars6g
Total Fat17g Cholesterol85mg
Carbohydrates25g Dietary Fiber4g
Saturated Fat4g Protein18g
Instructions
  • Slice sausage 1/4-inch thick and then chop into small pieces.
  • In a 10-inch non-stick, heat 2 tablespoons olive oil on medium heat, add chopped onions to hot oil, cook onions for 2 minutes, add chopped sausage and garlic, cook for 3 minutes, stir occasionally. Remove from skillet with a slotted spoon to drain on paper towels.
  • In a medium bowl mash beans with a fork or pastry blender. Add cooked onions and sausage, eggs breadcrumbs, cilantro, chili powder, paprika, salt, pepper, salt, black pepper, and cheese to beans, stir until combined.
  • Set oven to broil and set oven rack 4-inches from heat source. Spray a large baking sheet with cooking spray. Divide sausage and bean mixture into 6 equal portions, shape into cakes that are 1/2 -inch thick. Brush cakes on each side with olive oil and place on prepared baking sheet. Broil 3 to 4 minutes or until browned, turn cakes and broil for 3 to 4 minutes or until browned.

  • Serve cakes topped with a dollop of sour cream and 2 tablespoons chopped tomatoes.
Ingredients

12 oz al fresco Spicy Jalapeno Chicken Sausage

4 Tablespoon extra virgin olive oil(divided)

1/2 Cup Onion, white, fresh, chpd

2 Each Garlic, cloves, fresh minced

15 Ounce-weight Beans, black, cnd (drained and rinsed)

1 Each Eggs, large, raw

1/2 Cup Bread Crumbs, plain

2 Tablespoon Herb, cilantro, leaf, fresh chopped

1 Teaspoon Spice, chili pepper, pwd

1 Teaspoon Hot Smoked Paprika preferably Spanish

1/4 Teaspoon Salt, table

1/2 Teaspoon Spice, pepper, black, ground freshly ground

1/4 Cup Cheese, colby & monterey jack, rducd fat, shredded (finely chopped)

1/2 Cup Sour Cream, fat free

3/4 Cup Tomatoes, red, fresh, year round avg, chpd/sliced (chopped)

1 Each Cooking Spray, olive, extra virgin, 1/3 sec spray

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